Indian Samosa
A South Asian starter of potatoes, green chilies and lemon, seasoned with ginger and coriander and deep-fried until golden.
1 hr 30 min · Serves 4 · Medium
Ingredients
Pastry
Filling
Method
Start cooking mode- Prep 60 min · Cook 30 min · 90 min total
- medium
- 1
Mix together the flour, oil and salt. Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
- 2
Cover with a moist cloth and set aside for 20 minutes. Beat dough on a work surface and knead again.
- 3
Cover and set aside. FILLING. Heat 3 tbsp oil. Add ginger, garlic, green chillies and few coriander seeds.
- 4
Stir fry for 1 minute, add onions and saute till light brown. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
- 5
Stir fry for 2 minutes. Add potatoes. Stir fry for 2 minutes. Set aside and allow to cool.
- 6
Divide dough into 10 equal portions. Use a rolling pin, roll a piece of dough into a 5" oval.
- 7
Cut into 2 halves. Run a moist finger along the diameter. Roll around finger to make a cone.
- 8
Place a tablespoon of the filling into the cone. Seal the third side using a moist finger.
- 9
Deep fry the samosas on low to medium heat until light brown. Serve with tomato sauce or any chutney you love.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
