Samosas Recipe

Prepare the Dough

In a mixing bowl, combine all-purpose flour and salt. Add ghee or vegetable oil and rub it into the flour using your fingers until the mixture resembles breadcrumbs.

Gradually add water while kneading the mixture to form a firm dough. Cover the dough with a damp cloth and let it rest for at least 30 minutes.

Prepare the Filling

In a pan, heat 1 tablespoon of oil over medium heat. Add cumin seeds and allow them to sizzle.

Add the chopped onions and sauté until they become translucent. Add grated ginger and green chili, and cook for another minute.

Incorporate the mashed potatoes and cooked peas into the pan. Add coriander powder, garam masala, and salt to taste. Mix well and cook for a few minutes until heated through.

Remove from heat and stir in the chopped cilantro. Let the filling cool down.

Assemble the Samosas

Divide the dough into small balls. Roll out 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 bringing the straight edges together, sealing the edge with a little water.

Fill the cone with the potato and pea filling, then seal the open end by pressing the edges together with water.

Fry the Samosas

In a deep frying pan, heat oil for frying over medium heat. Once hot, carefully add the samosas in batches, making sure not to overcrowd the pan.

Fry until they are golden brown and crispy, about 5-7 minutes. Remove them with a slotted spoon and drain on paper towels.