Samosas Recipe
Spiced potato and peas stuffed in a crispy pastry.
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Ingredients
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For the Samosa Filling
For the Pastry
For Frying
Method
Preparing the Filling
Boil Potatoes
Peel and dice the potatoes into small cubes. Boil them in salted water until tender, about 15 minutes. Drain and set aside.
Add Spices and Peas
Stir in coriander powder, garam masala, turmeric powder, red chili powder, and salt. Cook for a minute, then add the green peas and boiled potatoes. Mix well and cook for another 5 minutes. Remove from heat and mix in chopped cilantro.
Making the Pastry
Prepare Dough
In a mixing bowl, combine all-purpose flour and salt. Add 2 tablespoons of oil and mix until crumbly. Gradually add water until a smooth dough forms. Cover and let it rest for 30 minutes.
Assembling Samosas
Roll Out Dough
Divide the dough into small balls. Roll each ball into a thin circle. Cut the circle in half to form two semi-circles.
Shape Samosas
Take one semi-circle and form a cone by folding it. Seal the edge with a little water. Fill the cone with the prepared filling, then seal the open edge to form a triangle.
Frying Samosas
Heat Oil
In a deep frying pan, heat oil over medium heat. To check if the oil is ready, drop a small piece of dough; it should sizzle and rise to the surface.
Fry Samosas
Carefully add a few samosas to the hot oil. Fry until golden brown and crispy, turning occasionally, about 5-7 minutes. Remove and drain on paper towels.
