Samosas Recipe
Crispy pastry filled with spiced potatoes and peas.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Filling
Method
Dough Preparation
- 1
Mix the Dough
In a mixing bowl, combine the all-purpose flour and salt. Add the oil and mix until the mixture resembles breadcrumbs.
- 2
Knead the Dough
Gradually add water and knead the mixture into a smooth, firm dough. Cover the dough with a damp cloth and let it rest for 30 minutes.
Filling Preparation
- 3
Cook the Filling
In a pan, heat a tablespoon of oil over medium heat. Add cumin seeds and allow them to splutter.
- 4
Add Onions and Spices
Add chopped onions and sauté until they turn golden brown. Then, add grated ginger, green chili, coriander powder, turmeric powder, garam masala, and salt. Cook for another 2 minutes.
- 5
Assembly and Cooking
- 6
Roll the Dough
Divide the dough into small balls and roll each ball into a thin oval or circle about 6 inches in diameter.
- 7
Shape the Samosas
Cut the rolled dough circle in half. Take one half, form a cone by folding it, sealing the edge with a little water. Fill the cone with the potato-pea mixture and seal the top by pressing the edges together.
- 8
Fry the Samosas
In a deep frying pan, heat the oil for frying. Once hot, carefully add the samosas in batches and fry until they are golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels.
