Ingredients:
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup water
- 1 cup potatoes, peeled and diced
- 1 cup peas
- 1/2 cup onions, finely chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- salt, to taste
- oil, for frying
Instructions:
In a mixin bowl, combine the flour, salt, and oil. Gradually add water, a little at a time, until the dough comes together in a ball. Knead the dough for 5-7 minutes until it is smooth and elastic. Cover the dough with a damp cloth and set aside to rest for 30 minutes.
In a pan, heat a little oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the onions and fry until they are golden brown.
Add the potatoes, peas, cumin powde, coriander powder, and garam masala. Fry for a few more minutes until the vegetables are cooked through. Season with salt, to taste.
Divide the dough into small balls. On a floured surface, roll out each ball into a thin circle. Cut the circle in half to form two semi-circles.
Take one semi-circle and place a spoonful of the fillin in the center. Fold the dough over the filling to form a cone shape, sealing the edges with a little water. Repeat with the remaining dough and filling.
Heat oil in a deep fryer or large pan until it reaches 350F (180C). Carefully add the samosas to the hot oil and fry for 3-4 minutes until they are golden brown and crispp.
Remove the samosas from the oil and drain on a paper towel. Serve hot with you choice of dipping sauce. Enjoy!
How do you fry samosas?
Frying samosas is a simple proces, but keeping them crisp and golden require attention to detail. Here's a basic recipe you can use as a guide:
Ingredients:
Samosas (store bought or homemade)
Oil for frying (vegetable, canola, or peanut oil are good choices)
Instructions:
Heat oil in a deep pan over medium-high heat. The oil should be deep enough to submerge the samosas completely. You can test the heat of the oil by dipping a small piece of dough or a piece of bread into the oil. If it slips and bubbles form, the oil is ready.
Carefully drop the samosas into the hot oil, taking care not to overcrowd the pan. If you are going to cook a lot, you will need to fry the samosas in batches.
Fry the samosas for 2-3 minutes on each side or until golden and crispy.
Use tongs or a slotted spoon to lift the samosas out of the oil and place them on a plate lined with paper towels to drain the excess oil.
Repeat this process with the remaining batches of samosa.
Serve hot samosas with your favorite chutney.
Enjoy!
Note: It is important to keep an eye on the temperature of the oil, if it is too hot the samosas will burn and not cook properly, you can adjust the heat accordingly.
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