Samosa Recipe
Crispy pastry filled with spiced potatoes and peas
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Ingredients
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Dough
Filling
Method
Dough Preparation
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour and salt.
- 2
Add Ghee
Add the ghee or vegetable oil to the flour mixture and mix until it resembles coarse crumbs.
- 3
Knead the Dough
Gradually add water, a little at a time, kneading until a smooth and firm dough forms. Cover with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 4
Cook Onions
In a pan, heat 1 tablespoon of oil over medium heat. Add the finely chopped onions and sauté until they are translucent.
- 5
Add Spices and Peas
Add the cumin seeds, green chili, turmeric powder, coriander powder, and garam masala to the onions. Stir for a minute and then add the green peas. Cook for an additional 2-3 minutes.
- 6
Assembling the Samosas
- 7
Divide Dough
After resting, divide the dough into equal portions (about 8-10). Roll each portion into a ball.
- 8
Roll Out Dough
On a floured surface, roll each ball into a thin oval shape. Cut it in half to form two semi-circles.
- 9
Form the Samosa
Take one semi-circle, and form a cone by folding it, sealing the edge with a little water. Fill the cone with the potato-pea filling and seal the open edge, ensuring there are no gaps.
Frying
- 10
Heat Oil
In a deep frying pan, heat oil over medium heat. To check if the oil is ready, drop a small piece of dough; it should sizzle and rise to the surface.
- 11
Fry Samosas
Carefully add the samosas in batches to the hot oil. Fry until they are golden brown and crispy, about 5-7 minutes.
- 12
Drain and Serve
Remove the samosas from the oil and drain on paper towels. Serve hot with chutney or sauce.
