How to make samosas from scratch | Cape Malay Cooking & Other Delights

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes provide vitamins and a different flavor.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame offers protein while being easy to find.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is more accessible and easier to use.

Heat a large pot over medium heat and add the final ingredients, stirring to break up and cook until browned and all the water evaporates.

Add 2 finely chopped onions, spices, and salt; stir and set aside to cool completely.

For the dough, mix 4 cups of flour, 1 teaspoon of salt, and approximately 1 and 3/4 cup of cold water until you get a fairly stiff dough.

Knead the dough until the excess flour comes off easily from your hands.

Divide the dough into ten equal portions, measuring about 100 grams each.

Roll each ball into a disc approximately the size of a saucer, dusting lightly with oil and flour.

Stack the discs, applying oil and flour between each layer, creating a stack of three and a stack of four discs.

Roll out each stack as thin as possible, ensuring even thickness, and brush the top layer with oil to prevent drying.

Bake the rolled dough for about 2 minutes at 190 degrees Celsius until slightly undercooked.

Cut each rolled disc into four equal sizes, measuring about 7 centimeters each.

Gently pull apart the discs, being careful as they are fragile, and wrap them in a moist towel to keep soft until ready to fold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens