Samosa
Crispy fried pastries filled with spiced potatoes and peas.
Prep Time: 40 mins | Cook Time: 30 mins | Serves: 4 (8-10 pieces)
Ingredients for Dough
Ingredients for Filling
Instructions
- Make the dough: Mix flour and salt in a bowl.
- Add ghee and mix with your fingers until the texture resembles breadcrumbs.
- Add warm water gradually and knead into a hard dough. Cover and let rest for 20 minutes.
- Prepare the filling: Mix boiled potatoes, peas, cumin powder, coriander powder, red chili powder, ginger-chili paste, and salt in a bowl.
- Divide the dough into 8-10 equal portions and roll each into a thin circle.
- Cut each circle in half and form a cone by overlapping the two edges.
- Fill each cone with the potato mixture without overfilling.
- Seal the open edge by moistening with water and pressing to close.
- Heat oil in a deep pan to 325°F (160°C) and carefully slide in the samosas.
- Fry on medium heat until golden brown, stirring occasionally. This takes about 8-10 minutes.
- Remove with a slotted spoon and drain on paper towels.
- Serve hot with mint chutney or tamarind sauce.
Chef's Tips
Tip 1: The dough should be firm and hard, not soft like regular roti dough.
Tip 2: Keep the dough portion not being worked on covered with a damp cloth.
Tip 3: Don't overfill the samosas or they may burst during frying.
Tip 4: You can bake samosas at 375°F for 15-20 minutes for a healthier option!