Photograph of the finished Samosa

India · Bánh samosa nhân khoai tây

Samosa

1 hr Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 11.3 oz
  • Photograph of Ghee Ghee 2.1 oz
  • Photograph of Potato Potato 1.1 lb
  • Photograph of Peas Peas 4.2 oz
  • Photograph of Cumin seeds Cumin seeds 0.3 oz
  • Photograph of Coriander seed powder Coriander seed powder 0.3 oz
  • Photograph of Garam masala Garam masala 0.3 oz
  • Photograph of Ginger Ginger 0.4 oz
  • Photograph of Chilli Chilli 2
  • Photograph of Coriander Coriander 0.7 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Oil Oil ¾ cup

Method

  1. 1 Mix the flour with salt and ghee, knead until the dough is loose like sand, then add water and knead into a firm dough. Let it rest for 30 minutes.
  2. 2 Boil the potatoes for 20 minutes, mash them coarsely, and then mix them with the boiled peas.
  3. 3 Sauté cumin seeds, add chopped ginger and green chilies, then add potatoes along with coriander powder, garam masala, salt, and cilantro, and stir for 3 minutes.
  4. 4 Roll the dough into a circle, then cut it in half. Roll each half into a cone shape, add the filling, and seal the edges with water.
  5. 5 Deep-fry over medium heat for 8 minutes until the crust is golden brown, crispy, and bubbling.
  6. 6 Drain well and serve hot with tamarind chutney and mint.

With an appliance

  • Air fryer 59 min

    Replace step 5: spray oil all over the samosas, fry at 185 degrees for 15 minutes, flip at the 8th minute; seal the edges tightly in step 4 to prevent the filling from overflowing.

Start cooking