How To Make Crispy-Crunchy-Tasty Samosas For Beginners-Triangle Samosas

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.

Add 200 g of chili powder, 200 g of turmeric powder, 100 g of garam masala, 100 g of cumin powder, 50 g of coriander powder, 1 teaspoon of white pepper, 1 teaspoon of paprika, and 0.5 teaspoon of cinnamon powder into a medium container and shake well to combine.

Grate 4 medium onions and finely slice 4 green chilies and 15 mint leaves, along with one bunch of fresh coriander.

Heat a pan on medium to high heat and add 2 tablespoons of vegetable oil.

Add 500 g of mutton mince to the pan, along with 1 teaspoon of salt and 1 teaspoon of ginger and garlic paste. Mix well and cook for 6 to 8 minutes until the water dries out.

Use the back of a spoon to break down the mince into smaller pieces while it cooks.

After 8 minutes, add in 1 heaped teaspoon of the mixed masala and mix well.

Add the grated onions to the pan and mix again. Allow the onions to cook for 4 minutes, stirring every 2 minutes.

Add the sliced green chilies, mint leaves, spring onions, and coriander to the pan. Switch off the stove and mix well. Let it sit for 2 minutes before mixing again.

In a medium mixing bowl, add 3 cups of all-purpose wheat flour and 1 flat teaspoon of salt. Mix together.

Form a well in the flour and gradually add 300 mL of cold water, mixing gently without pressing until a dough forms.

Cover the dough and let it rest for 15 minutes.

After resting, knead the dough for 1 minute, then form it into a cylinder and cut it into two equal pieces.

Roll each piece into a long cylinder about 27 cm long and cut into 6 cm pieces.

Roll each piece into discs, then roll out each disc into saucer-sized rounds, keeping them covered with a dry cloth to prevent drying out.

Oil the rolled discs in layers, using vegetable oil, and stack them.

Roll out the layered discs into thin sheets, applying dry flour as needed to prevent sticking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens