This recipe is how my grandmother makes samosas. They taste amazing, crispy yet spicy. They are like little pies, that are filled with a spicy, yet yummy filling.
These are the six (main) steps I went through. Make sure to roll your dough out very thin so the final product is not to thin.
The dough is meant to be hard. Make sure it's not soft otherwise, you won't get the desired texture.
Blind baking ensures that the dough won't leak when the filling is added in.
You can add as much spice to the filling as you want. It's really just up to you.
2 cups all-purpose flour
1/4 cup oil
1/2 cup water
3/4 teaspoon salt
4 boiled potatoes (skin peeled)
1 clove garlic
1/2 cup peas
1/2 cup carrots
1/2 teaspoon turmeric
1/2 teaspoon chili powder
Juice of half a lemon
Preheat oven to 350 degrees F.
Mix together flour, oil, and salt. Then add in the water. Knead and leave aside for 20 minutes.
To make the filling: Oil a pan and saute onion and garlic, when the onion turns translucent add peas and carrots and cook for 10 more minutes. Add in mashed potatoes and turmeric, chili powder, and salt. Remove from heat and add lemon juice.
Roll the dough out and put them inside buttered muffin pans. Blind bake for 20 minutes and add the filling to the top. Bake for another 15 minute minutes at 430 degrees F, and serve.
- The Bored Baker