Indulge in the savory and crispy delight of our Samoosas recipe. These triangular pastries, also spelled as "Samosas," are a beloved snack in many parts of the world. Made with a spiced filling of potatoes, peas, and aromatic spices, they offer a delightful burst of flavor and tradition in every bite.
Make well in the flour. Add oil, salt and little water. Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover.
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, sauté till light brown. Add coriander, lemon, turmeric, salt, red chillis, garam masala.Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.
Make a thin 5" diam. round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.
Ingredients
Directions
Make well in the flour. Add oil, salt and little water. Mix well till crumbly. Add more water little by little, kneading into soft pliable dough. Cover with moist cloth, keep aside for 15-20 minutes. Beat dough on work surface and knead again. Re-cover.
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds. Stir fry for a minute, add onion, sauté till light brown. Add coriander, lemon, turmeric, salt, red chillis, garam masala.Stir fry for 2 minutes, add potatoes. Stir further 2 minutes. Cool. Keep aside.
Make a thin 5" diam. round with some dough. Cut into two halves. Run a moist finger along diameter. Join and press together to make a cone. Place a tbsp. of filling in the cone and seal third side as above. Make five to six. Put in hot oil, deep fry on low to medium till light brown. Do not fry on high, or the samosas will turn out oily and soggy. Drain on rack or kitchen paper. Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.