Samosa Recipe

The samosa is one of the most representative foods of South Asia outside its borders. This dish consists of a triangular-shaped dumpling, crunchy on the outside and with fillings that can vary according to each region. In Mayura we serve the most traditional samosas, vegetarian stuffed with mashed potatoes, peas and spices. Check out this recipe and learn how to make them so you can eat them whenever you want.

Ingredients to make Samosa:

• Dough
• 500 grams of wheat flour
• 125 milliliters of water
• 1 teaspoon salt
• 2 tablespoons of oil
• 1 tablespoon of Ajwain
• Filling
• 2 kilograms of Potato
• 1 tablespoon Cumin
• 1 tablespoon coriander seed
• 1 tablespoon of Turmeric
• 1 jet of oil

How to make Samosa:

1.The first step in making the famous vegetable samosas is to make the dough for the empanadilla. To do this, mix all the ingredients until they are completely integrated. Hit the dough several times against the work surface to soften it, then form rolls and cut individual pieces as shown in the image. Booking.

2.To make the filling, first peel the potatoes and boil as if preparing a puree. Booking.

3.Separately, fry the coriander seeds with turmeric in enough oil. You will see that the oil begins to take on a fairly dark yellow color.

4.After a few minutes, when it has already taken color, add the cooked peas and fry everything together. You can use frozen peas if you want.

5.Next, add a little salt and cumin to the filling of the vegetarian samosas. Check the seasoning carefully not to burn yourself and correct if necessary.

6.Let cook a few more minutes and then add this preparation of hot peas to the potatoes, previously crushed. The texture of the filling should be that of a rustic puree, with small pieces of potato and not completely crushed.

7.The color of the puree should be a deep yellow. To continue with the preparation of this delicious Indian food, add the fresh coriander to the puree and mix until it is completely integrated into the samosas filling and set aside.

8.Recover the pieces of dough and stretch with the help of a rolling pin until you get a very thin oval-shaped sheet, then cut each oval of dough in half. Remember to flour your work surface.

9.With everything ready, what remains is to assemble the samosa. This process is an art, so pay attention. First, join the ends forming a cone with the dough, slightly moisten your fingers to join and seal the edges.

10.Then fill the samosa with a tablespoon of mashed potatoes and peas. Be careful not to overdo the amount of stuffing.

11.To finish, close the edges forming a straight line. Remember to moisten the tips of your fingers to help seal the dough. The samosa should be triangular in shape as it appears in the photograph.

12.Finally, fry the samosas in plenty of hot oil: make sure that the temperature of the oil is very high when you start frying them, then lower the flame slightly so that they cook completely and brown without burning.

13.Sprinkle with a pinch of chat masala before serving and enjoy this Indian meal at any time of day. The samosas can be accompanied with a spicy tomato sauce, with raita or with any sauce of your reference.