SAMOSA FROM SCRATCH
- 250 g (2 cups) all purpose flour
- 2 g (1/4 tsp) salt
- 45 g (4 tbsp) vegetable oil
- about 80 g (5+1/2 tbsp) water
- 450 g (1 pound) potatoes peeled and cubed
- 2 tbsp vegetable oil
- 1 clove garlic
- 1 green chili finely chopped
- 10 g (1 tbsp) fresh ginger finely chopped
- 1/2 tsp red chili flakes
- 1/2 tsp coriander powder
- 1/2 tps garam masala
- 65 g (1/2 cup) peas frozen or fresh
- 1 lime the juice and grated zest
- salt to taste
- fresh chilantro chopped
- penut oil or vegetable oil for deep frying
- In a large bowl, sift together flour and salt.
- Add vegetable oil and mix with a fork for about 3 minutes until evenly combined and fine crumbs form.
- Rub using your fingers until flour mix clump if pressed.
- Add gradually water until form a firm dough: knead as little as possible. The dough will be a bit dry.
- Roll the dough into a ball, cover with plastic wrap and let it rest until prepare the filling (or at least 30 minutes).
- Boil potatoes in salted water until fork tender.
- Drain potatoes and mash roughly when still hot. Set aside.
- In a non stick pan, sautè over medium heat for 2-3 minutes oil, garlic, green chili, ginger, red chili flakes, coriander and garam masala.
- Add peas and cook for about 2-3 minutes.
- Low the heat and add mashed potatoes, lime juice, lime zest and salt to taste. You can add 1-2 tbsp of water if your lime has not enough juice.
- Cook just for 1-2 minutes, then remove from heat and cool it down. Meanwhile form your samosa.
- Split your dough into 6 equal pieces.
- Roll every piece into a ball: you'll get 6 small balls and you'll get 2 samosa from every ball.
- Cover your balls with plastic wrap to prevent dryness.
- Roll a ball into about 19cm-7,5inch vrey thin circle.
- Divide your circle in the middle into 2 eaqual parts.
- Brush the straight side with some water, then bring the edges to the center to make a cone shape: stick well the edges and pinch them to secure.
- Open your cone and stuff it for about 2/3 with the filling.
- Brush the edges with water and pinch them to well close and secure it: make sure your samosa is well sealed. You can fold the excess of the round edges, this fold will help your samosa to stay up.
- Repeat and form all your samosa.
- Heat your deep frying oil over medium heat until a wooden spoon handle will bubble a bit if dept into hot oil.
- Fry samosa over medium-low heat for about 10 minutes: be careful to not use too hot oil, or samosa shell won't turn out crispy, will form many bubbles and will become brown quickly. If you use a large pan, you can deep fry 5-6 samosa at a time.
- Drain your samosa over paper towel and serve immediately.
I stuffed Samosa with a vegetarian filling with potatoes, peases and spices. In some recipes potatoes are not mashed but chopped in small cubes: this is totally up to you! I prefer more creamy filling and I think it’s also more easy to fill Samosa with a creamy filling. You can also add cashew to the filling, it’s a popular ingredient too for Samosa!
It’s very important to not knead too much the dough and let it rest at least 30 minutes before use it. Also remember to roll it thinly on a wooden cutting board or silicone mat so you don’t need to add flour to avoid sticking. If you follow this steps, your shells will turn out incredibly flaky and crispy after frying them!
When you form Samosa, pay attention to well seal them so they won’t open while you’re frying them. Wet with water the edges of the dough and well press the edges to seal them.
Ajwain seeds are often used in Samosa dough. I didn’t use them because I couldn’t find them, but if you find them, you can add about 1 tsp to your dough.
Heat your oil very well over medium heat before frying Samosa: if you deep a wooden spoon handle in the oil, it’s ready when it bubbles.
When you frying Samosa, low the heat! It’s important to fry them slowly over low heat, so they will turn out crispy without too many bubbles and not too dark.