Samosa Recipe
Crispy pastry filled with spiced potatoes and peas.
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Ingredients
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Dough
Filling
For frying
Method
Dough preparation
- 1
Make the dough
In a mixing bowl, combine the all-purpose flour, ghee, and salt. Mix well until the mixture resembles breadcrumbs.
- 2
Knead the dough
Gradually add water, kneading the mixture into a smooth and firm dough. Cover with a damp cloth and let it rest for about 30 minutes.
Filling preparation
- 3
Cook the filling
In a pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds, let them sizzle, then add chopped onions and sauté until golden brown.
- 4
Add spices and vegetables
Stir in the grated ginger, green chili, coriander powder, garam masala, turmeric powder, and salt. Cook for 1-2 minutes.
- 5
Samosa assembly and frying
- 6
Shape the samosas
Divide the dough into small balls. Roll each ball into a thin oval shape, then cut it in half to form two semi-circles. Take one semi-circle, fold it into a cone, and seal the edge with water.
- 7
Fill and seal
Fill the cone with the potato-pea filling, then seal the open edge by pressing it with wet fingers. Ensure it is tightly sealed.
- 8
Fry the samosas
Heat oil in a deep frying pan over medium heat. Once hot, carefully add the samosas in batches. Fry until they are golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.