Samosas
A samosa is a popular fried or baked pastry featuring a savory filling, most commonly made of spiced potatoes, onions, and peas. While widely considered a staple of Indian cuisine, it actually originated in Central Asia and the Middle East, where it was known as sambosa or sanbosag as far back as the 10th century.
30min
Easy
Not spicy
Ingredients
For how many people?
2 samosas per person
For the dough
Ingredient 1
Ingredient 2
Ingredient 3
Ingredient 4
For the filling
Ingredient 5
Ingredient 6
Ingredient 7
Ingredient 8
Ingredient 9
Ingredient 10
Ingredient 11
Ingredient 12
Ingredient 13
Ingredient 14
Ingredient 15
Ingredient 16
Ingredient 17
Ingredient 18
Other ingredients
Ingredient 19
Directions
For the dough
Put the flour and the salt in a bowl and mix.
Melt the ghee if you are using it instead of sunflower oil.
Add the ghee or oil. Mix with your fingertips until you obtain a paste resembling breadcrumbs.
Add the water and mix with the flour until a ball of dough forms. The consistency should be soft and pliable, but not sticky. Add more water if necessary.
Let the dough rest for 30 minutes. Cover it with cling film. This will allow it to develop a better texture.
For the filling
Peel the potatoes.
Boil the potatoes until they are very tender.
Cut the potatoes into small cubes and roughly mash them.
Boil the peas for 5 minutes.
Chop the onions.
Chop the ginger very finely.
Heat the mustard oil over low heat and roast the cumin seeds, the coriander seeds and the mustard seeds until fragrant and a dark golden color.
Add the onion and the ginger. Fry them with the seeds for about five minutes, until the onions become translucent.
Add the small green chilies, the turmeric powder, the salt, the garam masala, the cumin powder and the coriander powder. Mix well. Cook the spices for one minute.
Add the potatoes and the green peas. Mix gently and cook for about 3 minutes. Mix well and mash lightly.
Remove from heat and allow the mixture to cool.
Preparing the samosas
We will prepare 2 samosas per person. Therefore, the dough must be divided according to the number of people: one pastry for one person; two pastries of the same size for two people, etc.
Shape each portion into balls.
Press down on each ball with your fingers to flatten it.
Spread the dough to a thickness of 2 mm.
Cut each pastry disc in half. Use a knife to cut each half in two. Each disc will then allow you to make 2 samosas.
Place 2 teaspoons of mashed potato in the center of each piece of dough. Fold the edges over to form a cone. Gently seal the edges with a little water.
For frying
Heat the oil in a deep pan over medium heat.
Place 3 to 4 samosas in the pan. Fry them for about 10 minutes, until golden brown on both sides.
Remove them from the oil using a slotted spoon and drain them on absorbent paper.
Ready! Enjoy with a salad and a chutney.
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