Recipe for 20-24 pieces.

Our samosa dinner.

100 g flour
1 tsp baking powder
1/2 tsp salt
40 g butter
4 tablespoons water

3 potatoes, boiled (less if you use those big fat american ones ;) and as a variation, I love using sweet potatoes)
1 tsp freshly minced ginger (I prefer more)
1 garlic clove (I prefer more)
1/2 tsp cumin
1/4 tsp mustard seeds
1/4 tsp black cumin
1 tsp salt
1/2 tsp crushed chili
2 tablespoons lemon juice
2 small, freshly minced green chillies

ghee or oil for deep-frying

1) Mix flour, baking powder, and salt in a bowl. Add butter and mix into a crumbling mass.
2) Add the water and using a fork mix together the ingredients into a dough. Knead the dough until it becomes smooth (about 5 minutes). If the dough starts to stick add a little more flour. Let it sit.

1) Boil the potatoes/sweet potatoes until they are soft and then mix them in a food processor or just use a fork.
2) Add all the stuffing ingredients.

1) Separate the dough into several pieces. Roll it flat. Lay out flour underneath if it sticks. Cut the flattened dough into triangles.
2) Add a teaspoon to a tablespoon of filling to each triangle depending on how large they are. Wet the edges of the triangle with warm water and fold the triangle over into a smaller triangle and close the edges.
3) Deep fry the samosas in portions or for a healthier (easier/cleaner) approach, lay them out on a baking tray and brush some oil on top. Bake them on 350°F (180°C) for about 20 minutes. Turn it to broil for the last couple minutes to brown the outside.

Recommended With

sweet chili sauce

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