Q&A for How to Make Samosas

Yes, they should be boiled before they're added to the mixture.

It doesn't have to be, but this shape utilizes the half circle of dough in the most efficient way. It also allows the samosa to fry more evenly. Lastly, the triangle shape is the traditional shape.

You make it into a circle, then make a little slit from the edge to the center. Then fold it into a cone shape and fill. Fold over the opening and then cook/bake/fry.

The traditional recipe calls for white flour – not whole-wheat, spelt or buckwheat flour. That's because white flour yields a soft, pliable dough that results in flaky samosas.

Making the filling and simply replace the beef with chicken.

You can use whatever ingredients you would like in your samosa.

You can use olive oil or vegetable oil.

Tumeric and coriander are spices. Garam masala is a mixture of cinnamon, nutmeg, coriander and other spices.

No, you should only use all-purpose flour.

Add more flour and salt proportioned to the ratio of flour, salt, and ghee or oil mixture.

You can make them without, it won't greatly affect the taste.

Yes! Any pan is fine for frying samosas, but make sure the pan is over 6 cm deep, otherwise it will take time to cook. If you want, you could deep fry the samosas.

Yes, it will make your samosas delicious.

Yes, but the taste will be different.

Yes! After frying, your samosas will have a very crispy outside.

Yes, you can use whatever fillings you would like to use.

Yes, you can.

I would try your local grocery store first, then specialty food stores and health food stores.

An Indian store, a Chinese store or most grocery stores should have what you need.

Yes. You can fill them with whatever you'd like.

No.

It's a yellow spice, used for flavoring and coloring. It also has healing properties.

This article can assist you in making garam masala .

Yes, "all-purpose flour" is pretty much the classic go-to flour. The package will say "all-purpose" on the front, but make sure it doesn't say anything else like "self-rising."

Add some rice flour along with white flour. It makes your samosa crispier over time.

Use of coriander is optional. if you want to change a taste you can use plain parsley instead.

Serve them with tea.

You should you to an Indian store, but if there are none in the area, you could go to another type of asian market, or ask at your local grocery store.

Yes. That's a good filling.

Cumin is the dried seed of the herb Cuminum cyminum, a member of the parsley family.