Directions
- 1Mix flour and salt in a bowl. Add oil and rub with your fingers until it resembles crumbs.
- 2Gradually add water to form a stiff dough. Cover and let it rest for 30 minutes.
- 3Chop boiled potatoes. Heat oil in a pan and add cumin seeds, coriander seeds, chili powder, turmeric, and garam masala. Cook for 30-60 seconds.
- 4Add crushed garlic, ginger paste, and chopped green chili. Cook for 1 minute.
- 5Add chopped onion and sauté for 3-4 minutes.
- 6Add chopped potatoes, green peas, lemon juice, water, and salt. Cook for 4-5 minutes, stirring frequently.
- 7Add crushed cashews and cook for another minute.
- 8Remove from heat, add chopped coriander leaves, stir, and set aside to cool.
- 9Knead the rested dough and divide into 6-7 equal parts. Shape into balls.
- 10Roll out each dough ball into an oval, cut in half, and form a cone shape.
- 11Fill each cone with the potato filling (around 1-2 tablespoons), seal the edges with water, and pinch to close.
- 12Heat oil to 350F (175C). Fry samosas in batches of 4-5 for 4-5 minutes until golden brown.
- 13Drain on paper towels and serve with your favorite sauce.
Ingredients
- 2 cups Flour
- 0.25 cup Oil or melted ghee
- 0.25 cup Water
- 0.5 teaspoon Salt
- 2 tablespoons Oil
- 3 Potatoes, boiled
- 1 cup Green peas
- 2 tablespoons Coriander leaves, chopped
- 1 Green chili, finely chopped
- 0.25 cup Cashews, crushed
- 3 Garlic cloves, crushed
- 1 tablespoon Ginger paste
- 1 teaspoon Coriander seeds, crushed
- 0.5 teaspoon Garam masala
- 1 teaspoon Chili powder
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric
- 1 tablespoon Lemon juice
- 1 teaspoon Salt
- 0.25 cup Water
Equipment
mixing bowlwhisklarge panwooden spatulakniferolling pin
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