- Servings : 8
- Prep Time : 30m
- Cook Time : 10m
- Ready In : 45m
To make the dough
- 1 cup all-purpose flour
- 2 tbsp butter
- ¼ tsp salt
- ⅛ cup warm water
To make the filling
- 1 large potato
- 1 tbsp vegetable oil
- ¼ tsp black or white mustard seeds
- ½ tsp cumin seeds
- 1 dried red chile, coarsely chopped
- ½ onion, finely chopped
- ½ to 1 dried green chile, coarsely chopped
- ¼ tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp salt
- ½ tbsp chopped fresh cilantro leaves
Pour flour into a large mixing bowl along with the butter. Using your hands, rub butter in well with the flour and knead into a soft dough ball, gradually adding in the water. Once dough is soft and has a velvety texture, divide it into 4 even balls.
Using the palms of your hands, rotate the dough balls, one at a time, and press down to make 4 flat cakes. Form flat dough cakes into 4 inch circles and then cut in half. (You should be left with 8 semi-circles of dough.)
Place the potato, with skin still on, into a small saucepan with enough water to just cover the potato. Bring to a boil and cook until potato is tender. Once cooked, set aside to cool. Peel potato skin off and discard; cut potato into small dice. Cover and set aside.
Place a large skillet over medium heat and pour in oil. Once oil has heated add in mustard seeds and wait until they start to crackle before adding the cumin seeds, red chile, onion and green chile. Allow to fry until onion begins to soften. Sprinkle in turmeric, ground coriander and cumin and stir in with mixture. Add in potato dices and salt to taste.
Reduce heat to low and continue to stir mixture until potato is coated with spices. Transfer skillet onto a non-heated burner to allow mixture to sit; stir in cilantro. Allow mixture to properly cool.
Use each semi-circle of the dough as one envelope. Take a small amount of warm water and moisten the straight edges of the dough. Fold in half to make a triangular cone with the dough halves. Press down on the edges firmly.
Using a small spoon, carefully fill the cones with the cooled filling. Be sure to leave a ¼ inch border at the top to insure a tight seal. Once all triangles are sealed, moisten the open top edges and using your hands or a fork, press edges together.
Heat the oil for deep-frying to 350°F or until a cube of bread browns in 30 seconds. Fry the samosas, in batches, until golden brown. Transfer onto absorbent paper towels and keep warm while cooking the remainder. Serve at once.
Stored in the fridge in a sealed container they will keep for up to 2 days.