Samosas

Dough method:

To make the perfect dough for Samosas, start by mixing all ingredients except water. Add the water gradually so that you get a dense but pliable dough. It is important not to knead the dough with the whole palm of your hand, but to stir it gently with your fingertips so as not to develop too much gluten. Once you have the desired consistency, set the dough aside for 10-15 minutes. This rest time allows the ingredients to combine better and makes the dough easier to handle.

Filling method:

While the dough is resting, prepare the filling. Peel the potatoes and carrot from the skins and cut into small chunks, taking care not to make them too large so they cook evenly. Finely chop the onion, garlic and chilli finely. Prepare the necessary spices, including cumin seeds, turmeric and garam masala, if you have it.

Place a frying pan on the heat and add the oil. Once it has heated, start preparing the Tarka, adding the cumin seeds first, followed by the chili, onion and garlic. Stir the ingredients for about 30 seconds until the flavors release. Then add the sliced potatoes and carrot. Sprinkle in salt and turmeric, stirring occasionally to ensure even cooking. Finally, add garam masala, mix well and let the stuffing cool for about 10 minutes. It is essential that the stuffing is well flavored, but not cooked through, to preserve the texture of the vegetables.

Method for Samosas:

Once the filling has cooled, take the dough and knead for a minute to make it elastic. Divide into six equal balls. Place one of the balls on a clean surface and flatten it with your palm. Then roll out the dough with a rolling pin into a thin disk about 2 mm thick. Cut the disk in half using a sharp knife. Prepare a ladle of water, which you will use to stick the edges of the dough.

Take one half of the disk and place it on your left palm. Moisten the outline with the index finger of your right hand, leaving a whitish trace. This technique is essential to ensure that the edges stick well. Fold in the edges of the disk to form a cone, taking care to glue the overlapping areas well and keep the tip open. Fill the cone with a spoonful of filling, leaving a small space of about half a centimeter to the base of the cone.

Overlap the edges of the pastry and carefully stick them together, making sure that the filling is not visible and that the samosa has a compact triangular shape. Repeat the process for the remaining balls of dough. Although the first Samosas may seem more difficult, you will quickly get the hang of the technique.

Meanwhile, heat the oil in a skillet, making sure it's hot enough to sizzle when you add the Samosas. Fry them for about 4 minutes over medium heat, until golden and crispy. When done, remove with a spatula and place on a paper towel to absorb excess oil. Serve the Samosas warm with a mint or yogurt sauce to complete this delicacy!

 Ingredients: For the dough: 1 1/2 cups whole wheat flour, 1 1/2 tablespoons semolina, 4 tablespoons oil, 1 small cup of water, 1/4 teaspoon salt. For the filling: 3 medium potatoes boiled or baked in their skin, 1 large carrot boiled, 1 green or red chili, fresh, 1 medium onion, 2 cloves garlic, 1/2 teaspoon cumin seeds, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1 teaspoon Garam Masala – if you have it, 1/2 teaspoon salt, 3-4 tablespoons oil, herbs (optional).

 Tags:  onion greenery garlic carrots potatoes flour oil vegetarian recipes