Traditional Pakistani Samosa
A classic and delicious Pakistani snack made with a crispy pastry filled with spiced potatoes and peas, perfect for tea time or gatherings.
Ingredients
- 2 cupsall-purpose flour (maida)
for dough
- 0 ¼ cupsoil
for dough
- 0 ½ cupswater
for dough, adjust as needed
- 4 mediumboiled potatoes
peeled and mashed
- 0 ½ cupsgreen peas
boiled
- 1 green chili
finely chopped
- 1 inchginger
grated
- 1 teaspooncumin seeds
- 1 teaspooncoriander powder
- 0 ½ teaspoongaram masala
- 0 ½ teaspoonchat masala
- 1 teaspoonsalt
or to taste
- 2 cupsoil
for deep frying
Instructions
In a large bowl, mix all-purpose flour and oil. Add water little by little and knead into a firm but smooth dough. Cover and set aside for 20 minutes.
Heat a small pan, add cumin seeds and let them splutter. Add chopped green chili and grated ginger; sauté for a minute.
Add boiled peas and mashed potatoes to the pan. Mix in coriander powder, garam masala, chat masala, and salt. Cook for 5 minutes, stirring continuously. Remove from heat and let the filling cool.
Divide the dough into equal-sized balls. Roll each ball into an oval or round shape and cut it into two halves.
Take one half, fold it into a cone shape, and seal the edge with water.
Fill the cone with the potato-pea mixture, then seal the top edge firmly using water to avoid spilling.
Heat oil in a deep frying pan over medium heat. Fry samosas in batches until golden brown and crispy. Remove and drain on paper towels.
Serve hot with tamarind chutney or mint chutney.
