Samosa

Description

A samosa from the Persian word sambosag (meaning 'triangular pastry') is a fried South Asian and West Asian snack. It is a pastry with a savory filling, mostly vegetables, spiced potatoes, onions, and peas, but also meat or fish. It is made in different shapes, including triangular, cone, or crescent, depending on the region.

Ingredients

• 2 cups of sifted flour
• 1 tsp of salt
• 2 Tbsp of oil
• Cold water to kned
• Filling of your choice
• Oil for deep frying

Steps

1. Mix the refined flour, salt and oil. Add water and knead into a firm but pliable dough.
2. Make into 8-10 smooth balls. Roll into thin rounds, about 15cm/6" in diameter, and cut into halves.
3. Take one half, wet the edges, and fold the straight edge at the center to bring the two halves together, overlapping a bit to form into a triangular case.
4. Press the overlapping portion, and fill the case with the filling, leaving a margin of 1cm/ 1/2 inch all around.
5. Press the edges together to seal the samosas.
6. Fill all the pieces in the same manner, keeping them covered with a damp cloth.
7. Heat oil till a piece of dough thrown in, comes up immediately.
8. Add as many samosas as come in without touching each other.
9. Lower the heat to medium. Fry to a golden brown on either side. Serve hot, with a chutney.

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