SAMOSA RECIPE
Ingredients
(Makes about 12–15 samosas)
For the Dough:
• 2 cups (250g) all-purpose flour
• 2 tbsp vegetable oil or melted butter
• ½ tsp salt
• About ½ cup (120ml) warm water (adjust as needed)
For the Filling:
• 2 medium Irish potatoes, peeled and diced
• 1 medium carrot, diced
• ½ cup (50g) green peas (fresh or frozen)
• ½ cup (100g) minced beef or chicken (optional)
• 2 tbsp vegetable oil
• ½ small onion, finely chopped
• 1 clove garlic, minced
• ½ tsp curry powder
• ½ tsp thyme
• ½ tsp chili powder or ground pepper (adjust to taste)
• Salt to taste
• 1 seasoning cube (optional)
For Sealing and Frying:
• 2 tbsp flour + 2 tbsp water (for sealing paste)
• Vegetable oil for deep frying
Instructions
Boil diced potatoes, carrots, and peas in lightly salted water until just tender, then drain and set aside.
Heat oil in a pan and sauté onions and garlic until fragrant. Add minced meat (if using) and cook until brown. Stir in curry, thyme, chili, seasoning cube, and salt. Add the boiled vegetables and mix well. Cook for another 2 minutes, then let the filling cool.
To make the dough, combine flour, salt, and oil. Mix with warm water a little at a time until you have a smooth, firm dough. Knead well for a few minutes, then cover and rest for 15–20 minutes.
Divide the dough into small balls. Roll each ball thin and cut into circles or half-moons. Form a cone shape from each half and seal the edge with the flour paste. Fill with the prepared mixture, then seal the top tightly.
Heat oil in a deep pan over medium heat and fry samosas in batches until golden brown and crisp. Drain on paper towels.
Serve hot with pepper sauce, sweet chili sauce, or ketchup.
