Samosas

CreatorKadgar34 Prep Time: 2 hours Difficulty: Medium
Serving: Approximately 24 Cooktime: 30 minutes  

 

Ingredients

  • Dough:
  • 3 cups flour
  • 1 tsp salt
  • 3 tbsp oil
  • Water
  • Filling:
  • 2 lbs potatoes, peeled
  • 2 medium onions, chopped
  • 1 cup frozen peas
  • 1.5 tbsp ginger, chopped
  • 1 tbsp oil
  • 1.5 tbsp whole cumin
  • 2 tsp whole mustard seeds (yellow or black)
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 2 tsp salt
  • 2 tsp garam masala
  • 1 cup cilantro, chopped (optional)
  • 2 tsp cayenne (optional)

 

Instructions

For the dough:

Mix flour, salt, and oil in a mixing bowl, preferably using your hands

Add water in small increments (about 1-4 tbsp) until dough just comes together, the dough will be sticky

Knead dough until outside is smooth

Cover with a moist paper towel and let rest, 30 mins.

 

For the filling:

Boil potatoes until a fork can just enter them, you want the potatoes a bit hard.

Toast cumin and mustard seeds in a dry frying pan over medium heat until mustard seeds start popping, set aside

Cut potatoes into half inch cubes

In a frying pan, add oil and fry onions and ginger together until onions are soft.

Add potatoes and fry for about 5 minutes

Add cumin, mustard seeds, ground coriander, turmeric, salt, cayenne and garam masala to potato mixture, fry for an additional 10 minutes or until potatoes are soft

Add frozen peas and fry for an additional 5 minutes

Mix in chopped cilantro and set aside

 

Making the samosas:

Cover a cutting board or table with a handful of flour

Take a small ball of dough, depending on how big you want them, I usually take a 1.5 inch diameter ball of dough

Roll the dough ball until very thin

Cut the rolled dough in half

Put potato filling in center of the dough half, approx. a heaping tablespoon

Using water, dip your finger in the water and moisten the edge of the dough, fold the dough over the filling, you want to make sure to fold in the direction so that half of the cut edge is touching the other half of the cut edge, press the edges firmly together, try and make sure there is no holes along the edge

At this point, if you want to fry these later, place samosas flat on a parchment covered pan and freeze, when they are frozen transfer them to a ziploc bag

 

In a pot, add enough oil to deep fry the samosas, it should be enough oil so the samosas can float without touching the bottom of the pan

Over medium-high heat, heat oil to 375°F or until a piece of dough makes the oil bubble and the dough ball floats

Fry until golden brown on both sides, drain on paper towel.

 

Notes

Indian savoury deep fried pastry filled with either meat or vegetables