For the dough, you will need:
1 cup all-purpose flour
2 tablespoons oil soup
3 tablespoons water soup
Salt to taste
(Makes 4 large samosas)
Simply mix all ingredients, knead well and let rest for about 10 minutes. The result should be a rigid and almost dry mass, it is a little hard to move. But kneading well, it will incorporate.
While the dough rests, prepare the filling. You will need:
Parsley potatoes
Peas (frozen or fresh have a much higher quality, do not recommend the can)
Yellow Curry (even in powder)
Cumin
Salt to taste
Just cook all ingredients until parsley potatoes look good molinha, crumbling. Season with cumin, curry and salt to taste. You can make regular potato also, incidentally, it is the original recipe. As potato is bad to freeze, I chose to do with parsley potatoes and leave some samosas ready for a more natural day.
Take a look at the filling consistency:
Divide the dough in four, roll up to form a ball and open it with a rolling pin. Add stuffing and close as follows:
Then you can just fry and eat. To follow, I made a tamarind chutney, which is also a very traditional recipe and perfectly complemented the samosas! Just put the recipe here for you :)
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