Crisp flaky pastry triangles filled with spiced potato and peas.
About
For Samosa, freshness matters: crisp flaky pastry triangles filled with spiced potato and peas. Have the chutneys, toppings or accompaniments ready before the final cooking step.
Nutrition Facts
Ingredients
8 ItemsTags
Instructions
Follow along step-by-step.
Rub oil into flour with carom seeds and salt until the mixture feels sandy, then add water to make a firm dough.
Cook potatoes and peas with crushed coriander, chilli, amchur and garam masala; cool completely.
Roll dough portions, cut into semicircles, shape cones and fill them without overpacking.
Seal well and fry on low-medium heat until evenly deep golden and crisp.
Notes & Tips
Start frying at a moderate temperature; very hot oil makes the crust blister instead of turning flaky. Nutrition values are approximate per serving.
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