It is usually filled with vegetables seasoned with a mixture of spices such as curry, turmeric and ginger among others, and there are also varieties of meat. They are served accompanied by a sauce, which can be a chutney, yogurt sauce, a hot sauce, etc.
- For the dough:
- 200 g flour
- 6g salt
- 50 g of vegetable oil or clarified butter (ghee)
- 85 to 100 g of water
- Flour to form the samosas
2. For the stuffed:
- 3 g of coriander seeds
- Vegetable oil
- 100g chopped or grated onions
- 10 g of grated ginger
- 800 g potatoes peeled and in small cubes
- 2 tablespoons of water
- 110 g of cooked peas
- 2 or 3 chili peppers, seeded and chopped
- 4 g garam masala or curry powder
- A teaspoon of lime or lemon juice
- A pinch of sugar
- Salt to taste
3. To make the dough:
- Mix the flour and salt in a large bowl.
- Rub the flour and vegetable oil with our hands until all the oil has been absorbed.
- Add the salt and water
- Work the dough with our hands, until we have a homogeneous and easy-to-work dough.
- Wrap it in plastic wrap and let it rest for about half an hour.
4. To make the filling:
- Saute the coriander seeds in a little oil, add the onions and cook for a couple of minutes. Add the grated ginger, mix and lower the heat to a minimum. Sauté for approximately five minutes.
- Add the potatoes and the two tablespoons of water, mix and cover the casserole so that they cook little by little. Stir from time to time so that it does not stick to us.
- Add the peas, chilies, curry, lemon juice and salt to taste, and sauté for a couple of minutes.
- Remove from heat and let cool.
5. To form the samosas:
- Make a roll with the dough and divide it into eight equal parts that we will shape into a ball.
- Stretch each ball of dough with the help of a rolling pin until we have a circle approximately 15 centimeters in diameter.
- Put the filling in the middle one half, moisten all the edges, fold and seal the joint to form a cone.
- Fry them in plenty of hot oil.