Samosas
Flaky, triangular pastries stuffed with a savory spiced potato and pea filling that hits the spot every single time.
60 min
Medium
India
4 servings
The story behind
I remember the first time I helped fold these; mine looked more like lumps than triangles, but they still tasted amazing! These little pockets of joy actually have roots in the Middle East as 'sambosa' before becoming the heart of Indian snacking. They are the absolute king of tea-time snacks, especially during a mid-afternoon break or as a party starter. I love pairing them with a fresh, spicy mint-cilantro chutney. For a drink, a steaming cup of Masala Chai is the classic choice, but a cold Mango Lassi also works wonders to balance the spices.
Instructions
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1Rub the oil into the flour and salt, then add water bit by bit to make a stiff dough. Cover and let it rest for 30 minutes.
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2Sauté the cumin and ginger in a pan, add the potatoes, peas, and spices. Give it a good mix and let the filling cool down.
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3Roll out small balls of dough into circles, cut them in half, and fold each half into a cone shape.
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4Stuff the cone with the potato mix and seal the edges tightly with a dab of water.
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5Deep fry in medium-hot oil until they turn that beautiful golden brown and feel super crispy.
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