Samosa Recipe
Are you ready for one of the best appetizers you will ever have in your life? I hope so because this is the recipe for samosas! I made them for my family last night and I was barely able to take a picture of the finished project because my cousins and husband kept sneaking in and eating them!I made meat and potato samosas, but you can stuff them with anything that sounds good to you!
Meat and Potato Samosas
Ingredients:
Dough-3 cups of flour2 tbs semolina flour1/2 tsp salt1/4 cup of vegetable oil1/2 cup of warm waterFilling-1 lb ground meat (I used turkey)1 tsp salt1 1/2 tbs cumin powder1 tsp turmeric1/2 diced onion2 tsp chili powdervegetable oil2 tbs ginger/garlic paste1 1/2 tbs garam masala5 large potatoes1 cup peas
Directions:
Peel and boil your potatoes until tender. Strainthem and set them aside to cool.In a separate pan heat you oil on a medium/low temperature. When the oil is warm, add your onions. Cook your onions until they are a nice golden brown color.Add in the turmeric, cumin powder, chili powder, ginger/garlic paste, and garam masala and cook for two minutes. Add in your ground turkey. If you are using any other meat, besides ground turkey, brown/strain your meat first and then add it at this step.When your meat has cooked, add in your salt and peas. Cook for an additional 5 minutes. Add in your potatoes, mix, and cool.As your filling is cooling, you can start on your dough.Add your dry ingredients into a bowl (salt, flour, and semolina flour). Mix and add your oil.This is where you will get your hands a little dirty. Slowly add your water, a little bit at a time. While you are adding your water, you will mix it with your hands. Make sure all of your dry ingredients are mixed into your dough and start kneading. Knead until your dough until it starts looking like the picture below and has become more elastic.Separate your dough into six balls. Roll them into a circle. Take one dough ball and roll it out into a large circle. It needs to be very thin.
Cut your dough in half.
Pick up one piece and wet the edges.Fold the straight edges so they overlap and press together. This allows you to have a triangular pocket to stuff your filling inside.
Spoon your filling inside. Continue to push your filling down so you can make sure it is nice and full. If your dough starts to break, touch it with a bit of water and pinch it together.Take the top half and fold it over.
Then take your other top half and fold it over. Pinch the seam so there are no holes or openings. If there are any holes, your filling will come out during the frying process.
Take a deep pot and fill it with enough oil to fully cover you samosas. Do not heat your oil until you are done putting your samosas together because your oil can burn. Heat your oil on medium high. Test our oil by putting a small piece of dough in. It should instantly start bubbling and sizzling.Add your samosas in three at a time. Turn them over after 20 seconds. Take them out when they are a nice golden color.
You can serve these with a nice cilantro chutney! Watch out because these things fly off the plates at our house and everyone LOVES them!