Samosa is commonly known in countries like India, Nepal, Bangladesh and Pakistan. Its triangular shape with pastry shell containing a savoury filling made with onion, sliced potatoes green peas and meat.
It is now a popular appetiser served at parties or wedding. With this recipe, you don’t have to wait till you go to any wedding or you buy from eateries. You can easily make and eat this delicious snack at your home to your fill. Follow the steps below to learn how to make the filling, dough and assemble samosas for frying or baking.
For the Dough
- 4 cups of all purpose flour
- Pinch of salt
- 4 teaspoon of oil
- 1 1\2 cup of water, warm water
- Vegetable oil for frying or you can bake if you prefer baking
- 2 cups of cubes boiled Irish potatoes
- 1 handful of green peas, cooked
- Onions, cut into thin circles
- A pinch of fresh grinned garlic and ginger
- Curry powder
- Pepper to your taste
- 2 cooking spoon of vegetable oil
- 1 teaspoon of turmeric
- 1 spoon of ground coriander- cumin seed
Making the Dough
- In a bowl, add a pinch of salt to your flour then you sieve together
- Add warm water and vegetable to your flour. Mix thoroughly till you have a smooth, stretchy dough
- Put the dough on a clean surface, with a rolling pin to knead for some minutes, until it’s smooth and slightly shiny.
- Cover it with a plastic wrap; allow it to rest while you make the filling.
Making the filling
Heat the oil. Place the oil over a medium heat and allow it to get hot.
Toast the cumin seeds. Toasting the seeds brings out the best flavour and scent.
Add onion, ginger, garlic, peppers, turmeric and salt. Allow to cook with the seeds for five minutes.
Add your Irish potatoes and peas. Stir thoroughly and gently and cook the potatoes.
Cool the filing when done. Remove it from heat and allow it to cool off while you start to prepare the chapatti for the filling.
Cut the dough in circles. You can also use the tip of round glass bowl if you don’t have a circular cutter
Cut those circles in to two equal halves. Use a knife to slice each one in half.
Stuff and fold the samosas. Add two teaspoons of the filling into the centre of the dough, then bring the edges of the dough together to form a triangle shape. Use little water and flour for easy sealing or you use little water carefully.
- For a lovable edge, you can use the back of a fork to press the edges together.
- You can also use your fingers to press the edges of each samosas in place.
Repeat the same process with the remaining dough and filling. When you are done with everything, set it aside on a baking sheet or a plate for baking. You can easily fry if you do not have a oven.
- If you cannot get your dough to be smooth enough after mixing, try putting it in the fridge for some time.
- Do not over fill the samosa cones and make sure they are tightly closed.
- If you prefer to baked your samosa instead of frying, brush with eggs or oil before baking.