Samosas

For the dough:
2 cups of all-purpose flour
1/2 teaspoon of salt
1/2 cup of water
2 tablespoons of vegetable oil

For the filling:
3 medium potatoes, boiled, peeled, and roughly mashed
1 cup of frozen peas, thawed
1 onion, finely chopped
2 cm piece of ginger, grated
2 green chilies (or to taste), finely chopped
1/2 teaspoon of cumin
1/2 teaspoon of garam masala
1 teaspoon of chaat masala (optional, adds a tangy flavor)
1 teaspoon of coriander powder
Salt to taste
2 tablespoons of vegetable oil
2 tablespoons of fresh coriander, chopped

For frying:
Vegetable oil

Approach

Make the dough
Mix the flour and salt in a bowl.
Heat the oil and water until it just begins to bubble. Pour it into the flour mixture.
Knead into a smooth, firm dough. Cover and let it rest for 30 minutes.

Make the filling
Heat oil in a pan. Sauté the onion until golden.
Add the ginger and chilies, and sauté for 1 minute.
Add the cumin, garam masala, chaat masala, and coriander powder. Cook for 30 seconds.
Add the mashed potatoes and peas. Mix well. Season with salt to taste.
Remove from heat, add the chopped coriander. Let the filling cool.

Shape the samosas
Divide the dough into small balls (about 8).
Roll each ball into an oval about 15×10 cm in size.
Cut the oval in half.
Take one half, moisten the straight edge with water, and fold it into a cone.
Fill the cone with the potato filling, then seal the top by pinching the edges together.
Repeat with the remaining dough and filling.

Fry the samosas
Heat oil in a deep pan to 180°C (or until a piece of dough floats to the top and bubbles around the edges).
Fry the samosas in small batches until golden brown, about 3–4 minutes.
Drain on paper towels.

Server varme med tamarind chutney eller grønn koriander chutney.

Tips
For a healthier option, brush the samosas with oil and bake at 200°C (392°F) for 25–30 minutes.

Vary the filling with cooked minced meat, lentils, or chicken. In Kenya and Tanzania, samosas are often made with minced meat seasoned with masala. Samosas can be prepared in advance and frozen before frying.

Enjoy your homemade samosas!