So the last time I made samosas, I took the short route, which didn’t really work out as well as I expected. Yesterday, I did it the correct way (which I usually do, but was too lazy last time), and they turned out amazeballs! Besides making the dough by hand, the only other thing I did differently was that I added onions and peas. I don’t ever add onions to samosas, but it did turn out quite nicely. Below you will find the recipe for the dough.
- white flour, (maida), 1/2 cups
- carrom seeds, (ajwain), 1/2 tsp
- salt, 1/2 tsp
- lemon juice (optional), 1 tbsp
- oil, 2 tbsp
- water, 1/4 cup more or less depending on humidity
- potato masala
- oil, for frying
In a bowl add flour, salt, carrom seeds and stir nicely. Add oil and gently rub till incorporated. The dough will look crumbly. Add lemon juice and do the same thing. Add water a little at a time until you have enough for a semi-firm dough. Cover and set aside for 30 min.
Divide dough into equal parts and roll out into circles using a little bit of flour. Cut the circle in half. Using water, wet the edges of the semicircle. Shape into a cone. Stuff with potato mixture and close. Fry until golden brown. I usually fry at 325*, although the temp does seem to fluctuate between 300 and 350.