How to Make Samosas from Scratch

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Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: Samosa Dough:

2 cups (10oz/284g) all-purpose flour

1 teaspoon ajwain (carom seeds)

¼ teaspoon salt

5 tablespoons (2 ½ fl oz / 75ml) vegetable oil

6 to 7 tablespoons (3 fl oz/90ml - 3 ½ fl oz/98 ml) water

subheading: Samosa Filling:

3 small (about 14oz/400g) potatoes, cooked, peeled and roughly mashed or diced.

½ cup (2 ½ oz/71g) frozen green peas, defrosted

1 teaspoon ground coriander seeds

1 teaspoon garam masala

½ teaspoon amchur (dried mango powder)

1 teaspoon salt

1 tablespoon lemon juice

1 tablespoon (½ floz/14ml) vegetable oil

1 teaspoon cumin seeds

1 teaspoon freshly grated ginger

1 medium green chili pepper , stemmed, seeded and finely chopped

oil for shallow frying if frying instead of baking

Directions at biggerbolderbaking.com

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