Samosa (indian pastry)

Snacks - Appetizers

 

Filling

  • 60ml Oil
  • 1ml Cumin seeds
  • 2ml Asafoetida powder
  • 500ml Potatoes, diced into 1 cm cubes
  • 1 green Chilli
  • 5ml Turmeric
  • 2ml Salt
  • 125ml Peas
  • 2ml ground roasted cumin

Dough:

  • 225g plain flour
  • 4ml Salt
  • 10ml Oil
  • Approx. 90ml Hot water
  • Oil for deep frying
  • Method.

Filling:

  1. Heat the oil in a pan over medium-high heat and add the cumin seeds. Let them sizzle for a few seconds.
  2. Then add the yellow asafoetida powder, green chilli and turmeric, keep stirring.
  3. Add the potatoes and fry for 2-3 minutes. Add the salt, stirring occasionally, cook for 5 minutes.
  4. Add the peas and ground roasted cumin. Stir to mix. Cover, lower heat and cook further 10 minutes until the potatoes are tender. Cool.

Dough:

  1. Sieve together the flour and salt. Rub in the oil. Add enough water to form a stiff dough. Knead for 10 minutes until smooth.
  2. Divide into 12 balls. Roll each ball into a round of about 15cm across. Cut in half.
  3. Pick up one half, flatten it slightly and form a cone, sealing the overlapping edge with a little water. Fill the cone with 6ml of the filling and seal the top with a little water.
  4. In a similar way make all the samosas.
  5. Heat oil in a pan over medium heat. Put in as many samosas as you can into the hot oil and fry until crisp and golden. Drain. Serve with chutney or ketchup.

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