Samosa

Ingredients

• Flour: 250 grams

• Warm water: an appropriate amount

• Edible oil (for kneading dough): 2 - 3 tablespoons

• Salt (for kneading dough): 1/2 teaspoon

• Potatoes: 2 - 3 (medium-sized)

• Peas: 1/2 cup

• Onion: 1 (medium-sized)

• Minced ginger and garlic: 1 - 2 tablespoons

• Cumin powder: 1 - 2 teaspoons

• Coriander powder: 1 - 2 teaspoons

• Curry powder: 1 - 2 teaspoons

• Salt: an appropriate amount

• Green chilies (optional): 1 - 2 (according to personal taste)

• Edible oil (for frying the filling): 2 - 3 tablespoons

• Tea seasoning: 3- 5g

Instructions

1. In a large bowl, combine flour, salt and cooking oil.

2. Slowly add warm water and knead into a smooth dough. The dough should be soft and firm and not sticky.

3. Cover the dough with a damp cloth and let it rest for 20-30 minutes.

4. Peel the potatoes, cut into small pieces, steam and mash with a spoon.

5. Chop onion and green chilli (if using).

6. Heat cooking oil in a pan and sauté ginger and garlic until fragrant.

7. Add the chopped onion and sauté until the onion is soft and transparent.

8. Add cumin powder, tea seasoning, coriander powder, curry powder and stir well.

9. Add peas and continue to stir for a few minutes.

10. Finally, add the mashed potatoes and salt and mix well. If using green chilli, add it now, stir well and turn off the heat. The filling is ready.

11. Divide the rested dough into several small portions and roll each small portion into thin slices.

12. Cut the slices into semicircular shapes.

13. Place an appropriate amount of filling in the center of the semicircular dough, then fold the dough in half and pinch it into a triangle, pinching the edges tightly to prevent the filling from leaking out.

14. Heat enough cooking oil in a pan. When the oil temperature reaches 180-190°C, carefully put the wrapped samosas in.

15. Fry until golden brown and remove from the oil.