Crispy Homemade Samosas

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup water
• 1 tablespoon vegetable oil
• 1 cup diced potatoes
• 1/2 cup peas
• 1 small onion, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon garam masala
• Salt and pepper to taste
• Oil for frying

Steps

1. 1 In a bowl, mix flour and salt. Add water and 1 tablespoon oil to form a dough. Rest for 15 minutes.
2. 2 For the filling, sauté onions until translucent. Add potatoes and peas, cook until tender.
3. 3 Season with cumin, coriander, turmeric, garam masala, salt, and pepper. Let cool.
4. 4 Roll out dough thinly. Cut into circles using a saucer. Place a spoonful of filling on each, fold into triangles, and seal edges.
5. 5 Heat oil in a deep pan. Fry samosas until golden brown, ensuring internal temp reaches 165°F.
6. 6 Drain on paper towels and serve hot.

Nutrition

Tips

• Keep samosas small for even cooking.
• Use store-bought rotis to save time.
• Freeze uncooked samosas for up to a month; cook directly from frozen.
• Add shredded cooked chicken for a protein boost.
• Ensure oil is hot enough to prevent absorption.

Storage

Store in an airtight container for up to 3 days. Freeze cooked samosas for up to 2 months. Reheat in a 350°F oven until crisp.

Serving Suggestions

• Serve with mint chutney for a refreshing contrast.
• Pair with tangy tamarind sauce for an authentic touch.
• Enjoy with a side of cucumber raita for cooling balance.
• Great with a spicy mango chutney for extra zing.

FAQ