Ingredients
For the Dough:
2 cups all-purpose flour
1/4 cup vegetable oil
1/2 teaspoon salt
Water (as needed)
For the Filling:
2 medium potatoes, boiled and diced
1/2 cup ground beef or chicken (cooked)
1 small onion, finely chopped
1 teaspoon curry powder
1/2 teaspoon thyme
1/2 teaspoon ground cumin
Salt and pepper to taste
Vegetable oil for frying.
Instructions
Preparing the Dough
Mix the Dry Ingredients:
In a large bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt.
Incorporate the Oil:
Add 1/4 cup of vegetable oil to the flour mixture. Use your fingers to rub the oil into the flour until it resembles coarse crumbs.
Add Water:
Gradually add water, a little at a time, and knead until you form a smooth, elastic dough. The dough should be firm but pliable. Cover with a damp cloth and let it rest for at least 30 minutes.
Preparing the Filling
Sauté the Onions:
Heat a tablespoon of vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté until translucent.
Cook the Meat:
Add 1/2 cup of ground beef or chicken to the pan. Sprinkle in 1 teaspoon of curry powder, 1/2 teaspoon of thyme, 1/2 teaspoon of ground cumin, and salt and pepper to taste. Cook until the meat is fully cooked and the spices are well incorporated.
Combine with Potatoes:
Add the diced, boiled potatoes to the meat mixture. Stir gently to combine and cook for an additional 2-3 minutes. Remove from heat and let the filling cool.
Assembling the Samosas
Divide the Dough:
Divide the dough into small balls about the size of golf balls.
Roll the Dough:
Roll each ball into a thin circle, approximately 5 inches in diameter. Cut each circle in half to form semi-circles.
Form Cones:
Take one semi-circle and fold it into a cone shape, using a little water to seal the edges.
Fill the Cones:
Fill each cone with a spoonful of the meat and potato mixture.
Seal the Samosas:
Fold the top edge of the cone over to seal the filling inside, forming a triangular shape. Press the edges firmly to ensure they are sealed. Repeat with the remaining dough and filling.
Frying the Samosas
Heat the Oil:
Heat vegetable oil in a deep frying pan or pot over medium heat.
Fry the Samosas:
Carefully place the samosas in the hot oil, a few at a time, and fry until they are golden brown and crispy, turning occasionally to ensure even cooking.
Drain the Samosas:
Remove the samosas from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
