Samosas
Crisp, flaky pastry pockets filled with a warmly spiced potato–pea mixture; deep-frying yields a golden exterior and a soft, fragrant interior perfect with chutney. Techniques include making a sturdy oil-based dough and sealing uniform triangles for even frying.
2 cup all-purpose flour
1 tsp salt
2 tbsp vegetable oil
½ cup water, warm
2 cup vegetable oil, for frying
1 lb potatoes, peeled and cut into 1/2-inch pieces
½ cup frozen peas
1 onion, finely chopped
2 clove garlic, minced
1 tbsp ginger, minced
1 green chili, finely chopped (optional)
1 tsp cumin seeds
1 tsp mustard seeds
½ tsp turmeric
1 tsp ground coriander
1 tsp garam masala
1 tsp salt, for filling
¼ cup fresh cilantro, chopped
1 lemon, juiced
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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