Saturday, August 17, 2013



Samosa is a popular Indian appetizer.

450 g flour
1 teaspoon salt
4 tablespoons oil
180-200 ml warm water
300 g diced potatoes and boiled in salted water
80 g fresh or frozen peas
1 teaspoon cumin
2 Tbs oil
½ onion finely chopped
½ teaspoon garam masala
1 green or red pepper, dice
a little ginger
2 tablespoons lemon juice
2 tablespoons fresh parsley, finely chopped

salt and pepper

Preparation Method
Mix flour with salt, add the oil and mix until the dough becomes sandy, then add water
little by little, keep mixing until you get an elastic dough and not sticky (if needed add more water or flour to get the right elasticity (it depends on flour quality)).

Wrap the dough in plastic food and put in the refrigerator until filling is prepared.

If you put fresh peas cook them for 5-8 minutes in salted water and then drain them.

In a pan cook the onion in 2 tablespoons of oil, add cumin powder, garam masala, after about 2 minutes also add the peppers, peas and ginger and fry for 2-5 more minutes, stirring constantly. At the end add boiled potatoes, lemon juice, salt, parsley and fry for 2-3 minutes longer.
Allow to cool while you roll the dough and cut out large circles and then distribute the filling on each,


brush edges with water, fold and press the edges together with your fingers,

and then seal the edges by pressing them with a fork.

Then fry in a pan with hot oil over medium heat on both sides.



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