Samosas Recipe
Fried pastry filled with boiled, mashed and spiced potatoes with peas. Traditionally served with green chutney or tamarind chutney.
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Filling
Boil the potatoes until soft, then peel and mash them. In a pan, heat some oil, add cumin seeds, and let them splutter. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste, then add peas, mashed potatoes, coriander powder, garam masala, red chili powder, and salt. Mix well and cook for a few minutes. Remove from heat and stir in chopped cilantro. Let the filling cool.
- 2
Make the Dough
In a mixing bowl, combine 2 cups of all-purpose flour with 1/2 tsp of salt and 2 tbs of oil. Gradually add water and knead to form a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.
- 3
Assemble the Samosas
Divide the dough into equal portions and roll each portion into a ball. 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 folding it over, sealing the edge with a little water. Fill the cone with the potato-pea filling, then seal the open edge by pinching it tightly.
- 4
Fry the Samosas
Heat oil in a deep frying pan over medium heat. Fry the samosas in batches until golden brown and crispy. Drain on paper towels to remove excess oil.
- 5
Serve
Serve hot with green chutney or tamarind chutney.
