Samosa
Equipment
Ingredients
Dough
all-purpose flour
250 g
water
120 ml
salt
5 g
sunflower oil
30 ml
Filling
potatoes
400 g
green peas
150 g
onion
100 g
garlic
10 g
ginger
10 g
sunflower oil
15 ml
cumin seeds
5 g
coriander seeds
3 g
turmeric
3 g
chili pepper
2 g
garam masala
5 g
salt
5 g
lemon juice
15 ml
Instructions
Prepare the dough
Mix flour, salt and oil in a bowl. Gradually add water and knead until smooth elastic dough forms.
Rest the dough
Cover the dough with a damp cloth and let it rest for 15 minutes.
Boil the potatoes
Wash, peel and cut potatoes into cubes. Boil until tender, about 15 minutes.
Prepare the filling
Heat oil in a pan. Add cumin seeds, onion, ginger and garlic. Fry until onions turn golden.
Add spices and vegetables
Add turmeric, coriander, chili, garam masala and salt. Add boiled potatoes and peas. Mix well and cook for 5 minutes.
Finish the filling
Add lemon juice, mix and remove from heat. Let filling cool completely.
Roll and fill the dough
Divide dough into 12 equal balls. Roll each into thin oval. Cut in half and form cone. Fill with cooled mixture and seal edges.
Fry the samosas
Heat oil to 170°C. Fry samosas in batches until golden brown and crispy, about 8-10 minutes per batch.
Original recipe
Storage
Freeze uncooked samosas on tray, then transfer to freezer bag. Fry directly from frozen, adding 2-3 minutes to cooking time.
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