- 120g flour
- 3 tablespoons of vegetable oil
- A pinch of salt
- Half teaspoon of spice (thyme or any other)
- Warm water
- 2 medium Irish potatoes
- 2 handfuls of green peas
- 1 large carrot
- 200g minced beef/meat
- 2 cooking spoons of vegetable oil
- Stock cubes
- 1 stalk of spring onion (cut into thin circles)
- 1 teaspoon of curry powder
- Salt and ground pepper (to taste)
- 1 pinch of garlic powder (optional)
- Feel free to customize the filling to your taste but the classic Indian Samosa must contain Irish potatoes and green peas.
How to make
- Wash and peel the irish potatoes and carrots. Dice into tiny bits, add green peas. Add a little salt and cook for about 5 minutes. Take off the heat once the get soft and set aside.
- Slice onions in circles. Set aside.
- Heat up vegetable oil in a small pot, add the onions, curry and garlic powder, and stir for a few seconds.
- Add the minced meat and stir-fry until it turns to a pale colour.
- Add stock cubes, pepper and salt to taste.
- Add the cooked vegetables and mix together on medium head for about 3 minutes.
- In a small mixing bowl, add the flour.
- Add warm water, salt and vegetable oil. Mix until you have a smooth, stretchy dough.
- Cover mixture with an airtight plastic wrap and leave to breathe for 15 minutes, then knead the dough to make it more stretchy.
- Use a rolling pin to roll out the dough to a thickness of about 2-3mm.
- Cut in circles the flour. If you do not have a circular dough cutter, you can use the tip of a round glass bowl.
- Cut those circles in two equal halves and smudge water on the straight part of the semi-circular dough. Don’t close it yet.
- Put a spoonful of the filling into the dough. Repeat until all the dough is finished.Heat up vegetable oil in medium heat.
- Make sure the oil is not too hot for it. Fry until the colour changes to light brown.
- To remove excess oil, put the fried samosa on a paper towel.