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2-cups flour, all-purpose
1/2-tsp salt
2-tbsp vegetable oil
3/4-cup warm water

Sift flour into a mixing bowl, add vegetable oil and mix with your hands until a crumbly mixture is achieved
Add the warm water and mix until you have a soft dough
Knead the dough for 10 minutes
Form the dough into a ball and coat the outside with vegetable oil
Put the dough into a plastic bag and set it aside for about 30 minutes
Knead the dough again and divide it into 8 equal portions
Form each portion into a ball
Roll the ball out on a floured surface to make a circle approximately 7 inches in diameter
Cut the circle in half with a sharp knife.
Take one of the half circles and fold it to make a cone
Seal the edge with a little water on your fingers
Press the edges to make the seal tight.
Fill the cone with the stuffing and close the cone by the same method
Fry the samosa in a deep fryer or in 1/2-inch vegetable oil in a pan until golden brown

Alternately can be cooked in oven
Brush with egg wash and bake at 375*F on parchment paper for 30 minutes

Samosa Potato Filling

3-lbs potatoes (4-5 potatoes)
1 1/2-tsp salt
1/2-tsp chili pepper, ground
1/2-tsp freshly ground black pepper
4-tbsp vegetable oil
1-medium onion, chopped fine
1-cup peas, frozen or fresh (not canned)
1-tbsp fresh grated ginger
1-small green chili pepper, seeds removed, chopped fine
3-tbsp chopped fresh cilantro
3-tbsp water
1-tsp coriander seeds, roasted, ground
1-tsp garam masala
1-tsp cumin seeds, roasted, ground
2-tbsp lemon juice

Boil the potatoes and peel
Dice into 1/4 inch pieces.
Into a hot cast iron frying pan, put the cumin and coriander seeds
Toss for about 30 seconds and remove seeds
Grind into powder.
Heat 4-tbsp of oil in a frying pan and sauté the onion until light brown
Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water
Cover and simmer until peas are tender, about 5 minutes, adding more water if necessary
Add the diced potatoes, ground coriander and cumin seeds, lemon juice, garam masala and stir-fry for 3-5 minutes
Allow stuffing to cool before filling the samosas


CLICK for recipes to this Indian style dinner  Other recipes from this fantastic Indian style dinner

Black-Eyed Pea Curry
Chicken Vindaloo

Or click on the part of the picture