The Samosa

Any time of the day is good for a samosa. 

The dough ready to be dunked…

Out of the oil

And on to the plate.

 

Baked version

It was actually equally good. Just be generous with the oil ‘glaze’ on them.

Ingredients

Pastry:

Maida

thyme

salt

generous oil/ghee (for 100g of dough add 20ml oil)
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water 

Filling:

Potato

Onions

Peas

Seasonings

Method

Add oil into the maida. Like you’d rub butter and flour for a pie dough, do the same with the oil. This is important step to flaky pastry. Then add water and form a stiff dough. Let it rest.

Make the potato filling.

Roll out the dough into circles, cut them to semi circles, make a cone and stuff filling, shape them to pyramids.

Heat the oil, add samosas, reduce heat and let them cook for a few minutes, then increase the heat to medium and cook till golden brown.

The oil shouldn’t be very hot when you drop the samosas. Otherwise there will be a lot of bubbles in the pastry.

Baking Method

To bake, use a generous coating of oil on the samosas and then bake at 190C for 10-15min or till golden brown.

Recipe courtesy:

the best one I found https://www.youtube.com/watch?v=OPmPHXan1bA

Check out the tiips for flaky samosas section in  https://www.indianhealthyrecipes.com/samosa-recipe-make-samosa/