Dividi plates

Recipe For Samosa

recipes samosa


170 g flour, 4 tablespoons of vegetable oil
salt, 1 dl water


peas, boil potatoes, green pepper, 1 onion, 4 tablespoons of oil

3 tablespoons of parsley, 1 tablespoon of ginger, salt
1 teaspoon of ground coriander, 1 teaspoon garam masala
2 tablespoons of lemon juice, peanut oil for frying

In a large bowl mix flour and a bit of salt, add the oil and mix  these ingredients, in order to get a compound crumbled. Add a little water at a time and start working the dough- it should not be too soft-.
Put everything on a work surface and knead virgorously for about 10 minutes.
Wrap the dough in a piece of plastic wrap and refrigerate for about an hour.

Slice the onion and fry in a little oil. Add ginger, chopped green pepper, peas, parsley and about 5 tablespoons of water. Cover with lid and cook on medium heat for 10 minutes, then  add the potatoes cut into pieces, spices, lemon juice, salt, stir well and cook for 5 minutes. Turn off and let it cool. Take the dough, knead again for a minute and divide it into 12 small balls. Obtained a disk of about 15 cm in diameter from each piece of dough and cut it in half with a knife.
Fold each half disc to form a cone – sealed well the folded edges damping them with a little water.
The samosas stuffed with vegetable filling and seal by folding even higher pulp flap with well-moistened fingers olucked well the board so as to prevent spill the filling. To fry the samosas abundant oil heat or cook in oven at 180°.