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| Servings |
samosas
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Ingredients
PASTRY
- 3 1/3 cups flour all purpose
- 1 tsp Himalayan pink salt
- 4 TBSP Ghee
FILLING
- 14 oz potatoes cubed
- 1/2 cup peas
- 1 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 2 TBSP Ghee
- 1/2 onion(s) finely chopped
- 1/4 tsp turmeric ground
- 1/2 tsp garam masala
- 2 green chillies chopped
- 1 1/4 inch ginger chopped
- 1 1/2 TBSP lemon juice
- 2 TBSP cilantro chopped
- Ghee or oil for frying
Ingredients
PASTRY
FILLING
|
Rate this recipe!
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Instructions
Pastry
- Sift together flour and salt then cut in ghee till mixture makes breadcrumb sized pieces.
- Mix in 3/4 cups of warm water, small amount at a time to make a workable dough.
- Knead on a floured surface for 5 minutes or until smooth.
- Set aside, covered, for 15 minutes. (DO NOT refrigerate or ghee will harden)
Filling
- Boil potato chunks in water for 10 minutes or until soft. Drain. Cut into smaller cubes if needed.
- Boil peas in water for 2 minutes, drain, dip in cold water to refresh.
- Dry roast 1/2 tsp of the cumin seeds and all the coriander seeds in pan. Then grind into a fine powder with a grinder or mortar and pestle.
- Dry roast remaining 1 tsp of cumin seeds and set aside (keep them whole)
- Heat ghee in pan on low heat, fry onion till golden.
- Add cumin (ground and whole), coriander, turmeric, and garam masala. Stir in potato, chili, ginger and cook for 1 minute. Then remove from heat and place in medium bowl.
- Mix in lemon juice and chopped cilantro. Salt to taste. Then, let mixture cool.
Putting it together
- Roll out 1/3 of pastry dough on a floured surface to 1/8 inch thick. Cut 10, 3inch circles.
- Spoon 1/2 TBSP of filling onto each circle. (be sure to not over fill) Wet edges with water, then fold in half and press edges with a fork. Repeat until you use all the filling and pastry dough.
- Cover samosas until you are ready to fry.
- Put ghee for frying in pan and heat till about 350ºF (a small piece of bread will brown in about 15 seconds).
- Fry several at a time until golden brown. Turn over and brown on other side.
- Dry on a rack with paper towels. Serve warm or cold.
I would Love to learn more about cooking Indian food.I use lot of fresh spices everyday and am open to new ideas.