Samosa Recipe
Flaky golden pastry. Stuffed with delicately spiced potatoes and green peas
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Make the Dough
In a large mixing bowl, combine the all-purpose flour and salt. Add the ghee or vegetable oil and mix well until the mixture resembles coarse crumbs. Gradually add water, a little at a time, and knead to form a smooth and firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a pan, heat a tablespoon of oil over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until they turn golden brown. Add grated ginger and chopped green chili, and sauté for another minute. Mix in the boiled and mashed potatoes, green peas, coriander powder, garam masala, and salt. Stir well and cook for 5 minutes, ensuring everything is well combined. Remove from heat and let the filling cool.
Assembling the Samosas
- 3
Shape the Samosas
Divide the rested dough into small balls. Roll each ball into a thin oval shape. Cut the oval in half to form two semi-circles. Take one semi-circle, and form a cone by folding it along the curved edge, sealing the edge with a little water. Fill the cone with the potato-pea filling and seal the open edge by pressing it together with your fingers.
Frying the Samosas
- 4
Fry the Samosas
In a deep frying pan, heat the oil on medium heat. Once hot, carefully add the prepared samosas in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, about 5-7 minutes. Remove from oil and drain on paper towels.
