Samosas
Crispy fried pastry triangles stuffed with spiced potatoes and peas.
- Prep
- 45 min
- Cook
- 30 min
- Total
- 75 min
- Active
- 50 min
- Serves
- 6
- Difficulty
- Medium
- Cuisine
- indian
Ask about this recipe
Substitutions, swaps, equipment, scaling — the recipe stays right here.
Ingredients
Steps
Mix the flour, salt, and oil, then add water gradually and knead into a firm dough. Cover and rest for 20 minutes.
Heat a little oil and toast the cumin seeds for a few seconds until fragrant.
Add the ginger and green chile, then the potatoes, peas, garam masala, turmeric, and salt, and cook for 5 minutes, mashing slightly. Let cool.
Divide the dough into balls, roll each into an oval, and cut in half.
Fold each half into a cone, fill with the potato mixture, and seal the edges with a little water to form a triangle.
Heat oil for deep frying over medium heat and fry the samosas slowly until golden and crisp, about 8-10 minutes.
Drain on paper towels and serve hot with chutney.