Cookbook:Samosa

Cookbook | Ingredients | Recipes | Cuisine of India | Vegan cuisine

Samosa
Category	Indian recipes
Time	1 hour

IngredientsEdit

• 1/4 kg potatoes and green peas combined
• 2 onions
• 2 twigs mint leaves
• 2 green chillis
• 2 twigs of cilantro (coriander)
• Maida (all-purpose flour)
• A little sprinkle of olive oil
• A little table salt

ProcedureEdit

1. Steam the potatoes and peas separately.
2. Cut the onions into small slices.
3. Pour some olive oil into a frying pan.
4. Add onions and cut green hot chillies and sauté the onions until they turn transparent.
5. Add the vegetables and sauté them while stirring, until they are completely cooked.
6. Add mint leaves and coriander leaves (cilantro).
7. Mix flour with water to make a stiff dough and add one tablespoon of cooking oil with a pinch of table salt. Knead it well.
8. Roll into even-sized balls and roll them out into circles using a rolling pin.
9. Cut into 12 semi-circles.
10. Place the vegetable mixture onto the dough and fold on three sides to make into a cone shape.
11. Deep fry until it becomes solid.

Note: Multiple variations are possible for filling. Lamb and other meats work well with samosa, as do peppers, rice, and mince (keema).