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Samosa

Budget.Gourmet's picture
Ingredients
  Whole wheat pastry flour 2 Cup (32 tbs), sifted
  Butter 2 Tablespoon, melted
  Ground coriander 1 Tablespoon
  Salt 3⁄4 Teaspoon
  Warm water 1⁄2 Cup (8 tbs)
  Potatoes 1 Pound (3 Medium Sized)
  Green peas 1 1⁄2 Cup (24 tbs) (Fresh Or Frozen)
  Vegetable oil 1 Tablespoon
  Minced onion 1 Cup (16 tbs)
  Yellow chilly/2 green chilies 1 , seeded and chopped
  Chopped fresh ginger 1 Teaspoon
  Cumin seed 1 Teaspoon
  Chopped coriander leaves 2 Tablespoon
  Curry powder 1 Teaspoon
  Lemon juice/Dry mango powder 1 Tablespoon
  Whole wheat pastry flour 2 Tablespoon
  Water 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Cup (32 tbs) (For Deep Frying)
Directions

Mix flour thoroughly with butter, coriander, and salt.
Add warm water slowly until a stiff but smooth ball of dough forms.
Turn out onto lightly floured board and knead for about 5 minutes.
Cover with a damp cloth and let rest for about 30 minutes.
Meanwhile, scrub and quarter potatoes.
Place in steamer basket and steam 20 to 25 minutes.
Add green peas and steam 5 minutes or until potatoes are tender.
Cool.
When potatoes are cool enough, cut into small cubes.
Saute" onion in a large skillet in the vegetable oil for about 2 minutes.
Add the chili, all the seasonings, the potatoes, and the peas and cook about 5 minutes, stirring regularly.
Let cool.
Divide dough into twelve equal parts; shape into twelve balls.
Roll into circles as thin as possible on lightly floured board with floured rolling pin.
Cut circles in half.
Divide filling among semi-circles, placing filling in the center.
Brush edges of the semi-circles with the 2 tablespoons pastry flour mixed with 1/4 cup water and seal carefully.
Samosas should be shaped like quarter circles and have no loose edges.
Heat vegetable oil to 360° for deep frying; fry samosas until golden.
Drain on paper towels and serve immediately.
Yogurt with fresh mint chopped into it is a good accompaniment.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Indian
Course: 
Snack
Method: 
Fried

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