Samosa
Equipment
- Bowl
- Heavy-based Pan
- Kadhai
- Slotted spoon
- Kitchen Paper
- Paper towel
Ingredients
- 500 g (All-purpose) flour (4 cups) plain, plus extra for dusting
- Vegetable oil for deep-frying
For the filling
- 100 g Potatoes (2 small), unpeeled
- 150 g Peas (1 cup), shelled if fresh
- 4 tablespoons Ghee
- 1 teaspoons Cumin seeds
- 1 Ginger 1 x 5-cm / 2-inch piece, fresh, peeled and finely chopped
- 4-5 Green chillies de-seeded and chopped
- 1 teaspoon Chilli powder
- 1/4 teaspoon Turmeric ground
- 1 teaspoon Coriander ground
- 1 teaspoon Pomegranate seeds
- 1 tablespoon Coriander (Cilantro) leaves chopped
- Salt
Instructions
- Put the flour in a large bowl and mix with enough water to form a stiff dough.
- Divide the dough into 10 equal portions and roll into balls.
- Cover with a damp cloth.
- For the filling, cook the potatoes in a pan of boiling water for about 20 minutes, or until soft.
- Then drain and allow to cool.
- When the potatoes are cool, peel off their skins, return to the pan and mash.
- Cook the peas in another pan of boiling water for 5-7 minutes, or until soft.
- Heat the ghee in a deep, heavy-based pan.
- Add the cumin seeds and fry over medium heat for about 15 seconds.
- Add the ginger, chillies, chilli powder, turmeric, coriander and season with salt.
- Stir-fry for about 1 minute, then add the mashed potatoes and peas and stir-fry for another minute.
- Add the pomegranate seeds and chopped coriander and stir.
- Taste and adjust the seasoning, if necessary, then remove from the heat and allow to cool.
- When the filling is cool, divide it into 10 equal portions.
- Place the balls of dough on a lightly floured surface and roll into rounds of about 12cm / 5 inches diameter.
- Moisten the edges with water, then place a portion of filling in the centre, fold over and press all around to seal the edges.
- Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180°C / 350’F, or until a cube of bread browns in 30 seconds.
- Working in batches, add the samosas carefully to the hot oil and deep-fry for about 2-3 minutes, or until golden brown.
- Remove with a slotted spoon and drain on kitchen paper (paper towels).
Video
Nutrition
Serving: 10gSodium: 66mgCalcium: 15mgVitamin C: 10mgVitamin A: 180IUSugar: 2gFiber: 3gPotassium: 145mgCholesterol: 15mgCalories: 262kcalSaturated Fat: 4gFat: 7gProtein: 6gCarbohydrates: 44gIron: 3mg
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