morsels45

morsels45 said

Samosa

Crisp triangle, spiced potato, eaten standing over the bag.

Samosa
Photo: Moheen Reeyad, CC BY-SA 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make samosa

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Folded from scratch

90 minutes · serves 8 · Hard

What you need

  • 300g plain flour
  • 4 tbsp oil
  • 120ml water
  • 1 tsp ajwain
  • 4 potatoes, boiled and roughly crushed
  • 150g peas
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 green chilli
  • Thumb of ginger
  • Oil for frying

What you do

  1. 1Work the oil into the flour until it holds shape when squeezed, then add the water to make a firm dough. Rest 30 minutes. A soft dough gives a bubbly, soft samosa.
  2. 2Filling: cumin in hot oil, then ginger and chilli, then the crushed potato, peas and garam masala. Crushed, not mashed — you want texture.
  3. 3Roll an oval, cut it in half, and form each half into a cone by wetting the straight edge and overlapping it.
  4. 4Fill, then seal the top edge firmly, pressing out air.
  5. 5Fry at a low 150C for 10 minutes, then raise to 180C for 3. Low first is what gives the blistered, crisp shell.

With filo, baked

40 minutes · serves 6 · Easy

What you need

  • 1 packet filo
  • Potato and pea filling as above
  • Oil

What you do

  1. 1Cut filo into long strips, brush with oil, and fold the filling up in triangles.
  2. 2Bake at 200C for 18 minutes.
  3. 3Not a samosa, and a good thing to eat.