Samosas - Indian Savoury Pies
A South Asian dish of potatoes, chat masala and coriander, seasoned with cumin and ginger and cooked in a pan. Serve with ketchup or coriander/mint chutney.
1 hr 45 min · Serves 30 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 45 min · 105 min total
- medium
- 1
The Dough---. Mix and rub oil into the flour till you can make firm balls with your hands.
- 2
Add a bit more oil, if necessary. Add water, a little at a time, to make a very stiff dough.
- 3
It should be so stiff that you should not require any extra flour for dusting while rolling.
- 4
Knead for 5-7 minutes, roll into a large ball. Cover with a damp cloth and set aside while you make your filling.
- 5
The Filling---. Heat oil. Add cumin seeds, ginger and green chilies. Give it 4-5 twirls, add potatoes and everything else.
- 6
Sauté for two minutes. Remove. The Paste---. In a cup, make a thick paste with 1 tblsp of flour and 1 tblsp of water.
- 7
When all the above is organized, make walnut-size balls with the dough and roll each out to make circles of about 6" in diameter.
- 8
With a sharp knife, halve each circle to make 'D' shapes. Put a little paste on half the length of the cut side and overlap it with the other half to form a cone.
- 9
Lightly press the glued edges to seal. Fill the cone 2/3rds with the mixture. Again, apply paste on the insides of the open edges at the top.
- 10
Press to seal the glued edges. Voila! Your triangular shaped samosa is ready to be fried! Make all the samosas--remember to cover them with a well-squeezed damp cloth.
- 11
When all are done, heat oil, 3 inches deep, in a wok/fry pan. Slide each samosa in--do it in batches of 6 or 8.
- 12
Once you have a batch in the oil, reduce heat and fry on medium-low till they are golden brown and nice and crisp.
- 13
Serve hot with ketchup or coriander/mint chutney.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
