Dough
- 3 ½ cups (420 gm) all-purpose flour
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) baking powder
- 1/3 cup (80 ml) oil
- 1 ¼ cups (300 ml) warm water
Filling
- 1 Tbs (15 ml) oil
- 1 tsp (5 ml) finely grated ginger root
- 1 onion, diced
- 2 green or red chillies, diced
- 1 carrot, peeled and grated
- 2 cloves garlic, crushed
- ½ cup (125 ml) peas
- 2 potatoes, boiled and diced
- ½ tsp (3ml) salt
- ¼ tsp (1 ml) pepper
- ½ tsp (3 ml) cumin
- 1 tsp (5 ml) curry powder
- ½ tsp (3 ml) ground coriander
- ½ cup (125 ml) water
Method
- To prepare dough, combine flour, salt and baking powder
- Stir in oil and water and mix well
- Turn out onto a smooth surface and knead very well
- Cover and allow to ‘rest’ for ½ an hour
- Divide dough in half. Roll out paper thin
- Cut into strip 3″ (7.5 cm) wide and 10″ (25 cm) long
- Heat oil in frying pan
- Add ginger, onion, chillies, carrots and garlic
- Sauté for a few minutes then add peas, potatoes, seasoning and spices
- Finally add water and simmer for 10 minutes
- Allow to cool thoroughly
- Place a spoonful of filling at the top of each strip and fold into a triangle four times, until filling is enclosed
- Place samosas, a few at a time, into deep hot oil
- Fry until golden brown and drain
