Samosa
Samosa is a International recipe with clear ingredients and practical, step-by-step directions.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 9 method steps from beginning to end.
- Measure and arrange all 12 listed ingredients.
- Set aside about 60 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Multiple variations are possible for filling. Lamb and other meats work well with samosa, as do peppers, rice, paneer and mince (keema).
Adapted from the source recipe's notes.Method
- 01
Steam the potatoes and peas separately. Cut the potatoes into small pieces.
- 02
Heat a dash of olive oil in a frying pan. Add onions and chilis, and sauté until the onions turn transparent.
- 03
Add the potatoes, peas, and spices. Sauté them while stirring until they are completely cooked.
- 04
Add mint leaves, and coriander leaves.
- 05
Mix the flour with enough water to make a stiff dough. Knead in 1 tablespoon of oil and a pinch of table salt. Knead it well.
- 06
Roll dough into even-sized balls (about 3.5 cm in diameter) and roll them out into circles using a rolling pin.
- 07
Cut each circle in half to make semi-circles.
- 08
Place a spoonful of the vegetable mixture onto the dough semi-circles, and fold on three sides to make each one into a pyramid shape.
- 09
Deep fry the samosas until golden and crispy.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 3.0, credited to Zantastik; view original image record .
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