Samosa

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Prepare the Dough• Combine the all-purpose flour and salt in a mixing bowl. • Add oil or ghee to the flour and mix until the mixture resembles coarse crumbs. • Gradually add water and knead until a firm dough forms. • Cover the dough with a damp cloth and let it rest for 30-40 minutes.
2. 2Prepare the Filling• Heat oil in a pan, add the cumin seeds and let them sizzle. • Add the chopped green chillies and sauté them for a few seconds. • Add the boiled and diced potatoes along with the peas. • Sprinkle in the garam masala, turmeric powder, red chilli powder, and salt. Mix well. • Sauté for a few minutes until the spices are well incorporated into the potatoes and peas. • Remove from heat and stir in the fresh coriander. Let the filling cool.
3. 3Assemble the Samosas• Divide the dough into small balls, about the size of a golf ball. • Roll out each ball into a thin oval shape, then cut in half. • Take one half and fold it into a cone shape. Seal along the fold. • Fill the cone with the potato and peas mixture, leaving space at the top to seal the samosa. • Wet your finger and run it along the edges of the dough. Pinch the edges together to seal the samosa. • Repeat with the remaining dough and filling.
4. 4Frying the Samosas• Heat oil in a deep frying pan. • Once the oil is hot, add the samosas. Fry on medium heat until they turn golden brown and crispy. • Remove the samosas with a slotted spoon and drain on paper towels. • Repeat the process with the remaining dough and filling.