---
title: Vegetable Samosa
servings: 6
prep time: 45 minutes
cook time: 30 minutes
source: https://mycibora.com/recipes/samosa
---

Gather @all-purpose flour{250%g}, @vegetable oil{750%ml}, @potato{400%g}, @green pea{100%g}, @green chili{2}, @cumin seed{1%tsp}, @ground coriander{2%tsp} and @fresh cilantro{3%tbsp}.

Rub 4 tablespoons of oil into the flour and @salt{1%tsp} until it clumps when squeezed, then knead in about 100 ml of water to a stiff dough. Rest 30 minutes. ~{30%minutes}

Boil the potatoes until tender, about 15 minutes, then crumble coarsely. ~{15%minutes}

Sizzle the cumin seeds in a spoon of oil, add @ginger{15%g} and chilies, then the potatoes, peas, coriander, @garam masala{1%tsp} and salt. Mash roughly, mix in cilantro and cool.

Divide the dough into 6 balls, roll each into an oval and halve it. Shape each half into a cone, sealing the seam with water.

Fill the cones generously, pinch the tops shut with a pleat, and keep covered.

Fry in 160°C oil — starting on the cooler side — until deep golden and blistered, 8–10 minutes per batch. ~{10%minutes}

Drain and serve hot with tamarind or mint chutney.