This recipe details how to make homemade samosas, featuring a simple dough and a savory potato filling seasoned with ginger, garlic, cumin, and chili. It provides instructions for preparing the dough, mixing the flavorful stuffing, and assembling the triangular pastries. The samosas can then be either deep-fried for a traditional crisp or baked for a healthier alternative.
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Serves:
20-24 samosas
Prep time:
5 minutes
Cook time:
20 minutes
Recipe Category
Cuisine
Ingredients
100 g flour
1 tsp baking powder
1/2 tsp salt
40 g butter
4 tablespoons water
3 potatoes, boiled
1 tsp freshly minced ginger
1 garlic clove
1/2 tsp cumin
1/4 tsp mustard seeds
1/4 tsp black cumin
1 tsp salt
1/2 tsp crushed chili
2 tablespoons lemon juice
2 small, freshly minced green chillies
Ghee or oil for deep-frying
Instructions
Mix flour, baking powder, and salt in a bowl. Add butter and mix into a crumbling mass.
Add the water and using a fork mix together the ingredients into a dough. Knead the dough until it becomes smooth (about 5 minutes). If the dough starts to stick add a little more flour. Let it sit.
Boil the potatoes until they are soft and then mix them in a food processor or just use a fork.
Add all the stuffing ingredients.
Separate the dough into several pieces. Roll it flat. Lay out flour underneath if it sticks. Cut the flattened dough into triangles.
Add a teaspoon to a tablespoon of filling to each triangle depending on how large they are. Wet the edges of the triangle with warm water and fold the triangle over into a smaller triangle and close the edges.
Deep fry the samosas in portions or for a healthier approach, lay them out on a baking tray and brush some oil on top. Bake them on 350°F (180°C) for about 20 minutes. Turn it to broil for the last couple minutes to brown the outside.