Samosa Recipe
Crispy pastry filled with spiced potatoes and peas.
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Ingredients
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Dough
Filling
Frying
Method
Dough Preparation
- 1
Prepare the Dough
In a mixing bowl, combine all-purpose flour, caraway seeds, and salt. Add the oil and mix until the mixture resembles breadcrumbs.
- 2
Knead the Dough
Gradually add water, a little at a time, kneading until a smooth and firm dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 3
Make the Filling
In a large bowl, combine the boiled and mashed potatoes, green peas, grated ginger, chopped green chili, coriander powder, cumin powder, garam masala, and salt. Mix well.
- 4
Add Fresh Ingredients
Stir in the lemon juice and chopped fresh coriander leaves into the filling mixture. Adjust seasoning if necessary.
Assembly and Frying
- 5
Roll Out the Dough
Divide the rested dough into small balls. Roll each ball into a thin oval or circle about 6 inches in diameter.
- 6
Fill the Samosa
Cut the rolled dough in half to form two semicircles. Take one semicircle, and create a cone shape by folding it along the straight edge, sealing the edge with a little water. Fill the cone with the potato-pea mixture and seal the open edge by pressing it together.
- 7
Heat Oil
In a deep frying pan, heat the oil over medium heat until hot.
- 8
Fry the Samosas
Carefully slide the prepared samosas into the hot oil. Fry them in batches until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.