Samosa, the triangular crispy pastry of Indian cuisine, is made by wrapping a spiced filling of potatoes and peas in thin dough and deep-frying it in hot oil. It carries a distinct spice aroma from a blend of cumin, turmeric, and garam masala.
Knead the flour with vegetable oil, water, and salt, then let it rest for 15 minutes.
Mix the potatoes, peas, onion, and spices.
Roll out the dough and shape into triangular pouches, fill with the filling, then moisten the edges with water and seal.
Fry in hot oil over medium heat until golden.
Serve hot.
Important: Moisten the edges with water and press firmly closed when sealing the dough into a triangle, otherwise the filling may leak out during frying. Allergen: contains wheat (gluten).
If you leave the potatoes in coarse chunks instead of mashing them too much, the samosa's filling texture turns out more distinct and satisfying.
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