Samosa recipe:
300g flour
2 tbsp oil or ghee
1/2 tsp ajwain / omam
1/3 tsp salt
115 ml water
Filling:
520g potato (about 3 potatoes)
150g frozen peas
1 onion, chopped
1 green fresh chili
1/2 tbsp garlic, chopped
1/2 tbsp ginger, chopped
1/2 tsp cumin seeds
2-3 tbsp oil
Spices:
1 tsp chili powder
1 tsp coriander
1 tsp garam masala powder
1/2 tsp cumin powder
Juice of half a lemon
Method:
Boil the potatoes until soft and tender. Let them cool, then peel the skins and roughly chop them. Set aside.
In a mixing bowl, add the flour and oil. Mix together until the texture resembles breadcrumbs and holds its shape when pressed together."
Then add salt, ajwain, and water. Knead until a smooth dough forms. If the dough is a bit hard, cover it with a kitchen cloth and let it rest for 15 minutes. Then knead for another minute, the surface of the dough will become softer. (However, the dough for making samosas should be slightly firm.) Cover it with a kitchen cloth and let it rest for 30 minutes.
To make the filling:In a pan, add oil and sauté the garlic, ginger, and cumin until fragrant. Then add the onion and green chili. Cook for another minute, then add the potatoes and frozen peas.
Add the spices, salt, and lemon juice. Stir well to combine and set aside.
Divide the dough into 12 equal pieces (about 50g each). Cover the divided dough with a kitchen towel to prevent it from drying out.
On a clean surface, take one piece of dough and roll it out into an oval shape. Cut the rolled dough in half. Apply water to one straight edge and fold the dough into a cone shape.
Fill the cone with the potato filling, then bring the edges together and seal them by pinching tightly. Ensure the samosa is sealed well.
Cover them with a cloth to prevent drying out.
Deep fry the samosas until golden brown. Remove the fried samosas onto a wire rack or kitchen towel and enjoy with mint chutney or tomato ketchup.
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