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Samosa Recipe

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This recipe for Samosa, by , is from Our Great Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Chris Doogan
Added: Tuesday, February 17, 2009


2 1/2 c. Flour
1/4 tsp salt
1/4 tsp of Baking Powder
Water to mix
3 tbsp of Oil
1 medium Onion, chopped
1 lb potatoes, small diced
2 Carrots, grated
1/4 cup Peas
1/4 cup Green Beans, chopped
1 tsp Chili Powder
1 tsp Salt
1 tsp Gara Masala
1/2 tsp Tumeric
1 tsp Lemon Juice
Oil for Deep Frying

Sift dough ingredients and add enough water to make a dough.
Cover and let rest for 30 minutes.
Heat oil and saute onion until soft. Add Potatoes and carrots and cook 3 to 4 minutes. Add peas and beans cook 2 more minutes. Stir in spices and lemon juice. Cover and simmer until potatoes are tender....... Remove and cool.
Divide dough into 12 balls. Roll each piece on a floured board into a circle 6 inches in diameter. Cut each circle in half.
Dampen the straight edge of each semicircle and bring them together to make a cone. Place about a teaspoon of filling in the cone, dampen the open edge and seal by pressing the edges together firmly. Do not overfill!!!
Heat oil in deep pot. You want the oil very hot but not smoking, you can test it by dropping a small piece of dough in. It should start cooking right away. Fry a few samosas at a time until golden brown. Blot on paper.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
75 minutes
Personal Notes:
Personal Notes:
We've made these many times for holiday parties. It's a process; and works well with one person filling and the other person cooking. We triple the dough and double the filling. That makes 6 dozen.
We make the filling one night and let it sit so the flavors mingle together. Then we make the dough and cook the next night. They freeze great and reheat easily. Serve with a spicy tamarin sauce or a chutney. They are a favorite.




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