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  Potatoes 4 Large
  Butter 2 Ounce
  Plain flour 2 Pound
  Curd 1 Cup (16 tbs)
  Baking powder 1 Teaspoon
  Salt To Taste
  Chilli powder 1⁄2 Teaspoon
  Onion 1
  Oil 2 Cup (32 tbs) (for deep frying)
  Peas 1⁄2 Pound

Boil the peas until soft, strain and leave aside.
Pare, wash and dice potatoes.
Melt the butter and brown the sliced onion, add the diced potatoes and cook a little before adding the peas, chilli powder, salt.
Close the lid firmly and allow to cook in its own steam, add no water.
When the potatoes are soft, remove to a plate to cool.
Mix the flour, salt and baking powder, the curd and as much water as is necessary to form a stiff paste.
Roll out the paste thinly and cut into rounds 3" in diameter.
Place a little of the vegetables in the centre of each round, moisten the edges with water and fold over on three sides in the form of a triangle.
Seal the joins carefully.
Have ready the hot oil in a frying pan, and carefully place the samosas into it, a few at a time, cooking each side until a golden brown.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5440 Calories from Fat 1003

% Daily Value*

Total Fat 115 g176.2%

Saturated Fat 43.9 g219.6%

Trans Fat 0 g

Cholesterol 151.3 mg50.4%

Sodium 1006.2 mg41.9%

Total Carbohydrates 1006 g335.3%

Dietary Fiber 62.8 g251.4%

Sugars 39.8 g

Protein 101 g201.1%

Vitamin A 82.9% Vitamin C 565.4%

Calcium 98.5% Iron 95.4%

*Based on a 2000 Calorie diet