Over Thanksgiving, me and my Dad made samosas together for the first time. He had just learned from his Aunt in Delhi how to prepare them and wanted to teach me how. My family was in San Francisco for the holiday and my Aunt had decided to invite us all over for Thanksgiving so we prepared three varieties to bring to her house with a coriander chutney.
It was so fun to make these with my Dad. It does take time, but it can be a really communal activity where everyone can help to wrap the samosas.
I took photos of how to roll out, wrap and fry the samosas – kind of hard to explain in words. My Dad was the hand model:) Recipe for the dough is below for 24 samosas. After you let the dough rest for an hour or so, knead it again and divide and roll into 12 balls like these. Keep these dough balls covered with saran wrap so they do not dry out while you are rolling:
On a floured surface, roll out your first dough ball:
Should be rolled to about a 6 inch diameter:
1/2 teaspoon cumin seeds
pinch of hing or asafoetida