Ingredients

Dough

• 250 g all-purpose flour
• 1 tsp salt
• 2 tbsp oil
• 120 ml water

Filling

• 2 large potatoes, boiled and mashed
• 100 g peas
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tsp freshly grated ginger
• 1 tsp garam masala
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt to taste
• Oil for frying

Method

1. Mix the flour, salt and oil in a bowl. Add the water little by little until you have a firm dough. Knead the dough for about 5-7 minutes and let it rest for 30 minutes.
2. For the filling, heat a little oil in a pan and add the onion, garlic and ginger. Fry until the onions are soft.
3. Add the potatoes, peas, garam masala, cumin, chili powder and salt. Mix everything well and let it cool.
4. Divide the dough into 8 equal pieces. Roll each piece into a flat circle. Cut each circle in half.
5. Form a cone from each semicircle by folding it and moistening the edges so they stick together.
6. Fill each dough cone with a tablespoon of the filling and press the edges together to seal them.
7. Heat oil in a deep pot. When the oil is hot, deep-fry the samosas until they are golden and crispy.
8. Drain the samosas on kitchen paper and serve them hot with your favorite dip or chutney.

Baked samosas

If you prefer a healthier version, the samosas can be baked instead of fried. Preheat the oven to 200°C (392°F) and brush the samosas with oil. Bake them for 25-30 minutes or until they are golden and crispy.