- 250 g flour
- 1/2 tsp salt
- 40 g ghee (heated)
- 1/2 El lemon juice
- 120 ml cold water
- In a bowl, add flour, salt, ghee and use fingertips to incorporate the ghee into the flour.
- Gradually add the water and knead the dough for 5 minutes until smooth.
- Wrap a moist kitchen towel around the dough and let it rest for 20 minutes.
- Ghee to roast
- 1 large onion (finely chopped)
- 2 garlic gloves (crushed)
- 1 large potato (peeled and finely chopped)
- 1 large potato (peeled and diced)
- 1 tbsp madras powder
- 1 tsp coriander seeds (grated)
- 1 tsp curcuma (grated)
- 1 fresh green chili (seeds removed and finely chopped)
- 1 tsp salt
- 1 tsp black mustard seeds
- 300 ml cold water
- 100 g peas
- Heat a pan over high heat to melt the ghee, then add the onions and stir for 4 minutes. Add garlic, madras powder, coriander seeds, curcuma, mustards seeds and stir another 30 seconds.
- Add potatoes and stir in for 4 minutes until adding the water. Cook for 15 minutes, then add the peas and wait until potatoes are soft. Season to taste.
Folding, stuffing and frying
- Divide the dough into 8 equal pieces.
- Use a rolling pin to roll each out into flat circles
- With a knife, cut through the center of the flat circles to form two half circles. Each half circle should be used for one samosa
- With your finger, apply some water on the half circle of the dough and fold it in so that a cone appears. Make sure that all edges stick together.
- Now stuff your cone with the filling and fold in the open edges so that all sides are closed. Do this with the rest of the dough.
- Finally use the vegetable oil to fry the Samosas until gold brown.