The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack in India, Pakistan, Sri Lanka and other Middle Eastern countries too.
A samosa with a steamy cup of tea is my every other day evening snack, surviving through hostel.
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
Recipe
Samosa Dough
2 cups all purpose flour
1 teaspoon carom seeds
1/4 teaspoon salt
4 tablespoons + 1 teaspoon oil
water to knead the dough
Samosa Filling
3-4 medium boiled mashed potatoes
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 teaspoons crushed coriander seeds
6-7 black peppercorns
5-6 dried red chillies
1 teaspoon finely chopped ginger
1 medium sized onion finely chopped
1 green chili chopped
1/2 cup +2 tablespoons green peas I used frozen green peas which I soaked in warm water for 10-15 minutes before using
1/2 teaspoon dried mango powder
3/4 teaspoon salt or to taste
oil, for deep frying
Steps
Make the samosa dough
1- Start by making the samosa dough. To a large bowl, add all purpose flour, carom seeds, salt and mix well. Add the oil and then start mixing with your fingers.
2- Rub the flour with the oil until the oil is well incorporated in all of the flour. Do this for 3 to 4 minutes, you don’t want to rush this step. Once incorporated, the mixture resembles crumbs.
3- Now, start adding water, little by little and mix to form a stiff dough. Don't overwork the dough and don't knead a soft dough. It should just come together and form a stiff dough. I used around 6 tablespoons of water here.
4-Cover the dough with a moist cloth and let it rest for 40 minutes. I usually soak a paper towel in water and then squeeze out all the water and then cover my dough with that. While the dough is resting, start working on the filling.
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
