Samosa with Potatoes and Peas Filling
Here is a recipe for the all time favourite Indian appetizer -the vegetable samosas! https://www.youtube.com/watch?v=9sugzyf5x90
Servings: 20 yield(s)
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Ingredients
    For the samosa covering:
  • 3/4 cups semolina
  • 3 tbsp. ghee
  • 2 tbsp. ajwain (carom seeds)
  • 1/2 tsp. salt
    • For the samosa filling:
  • 5 poatoes (boiled and mashed)
  • 1/2 cup peas (frozen)
  • 1 onion (finely chopped)
  • 1 green chilli (finely chopped)
  • 2 tsp. ginger (minced)
  • 1 bunch coriander leaves (finely chopped)
  • juice of 1/2 lemon
  • 1 tsp. salt
  • 1/2 tsp. turmeric
  • 1/2 tsp. red chilli pd.
  • 1 tsp. coriander pd.
  • 1/2 tsp. amchur pd. (dry mango pd.)
  • a pinch of asafoetida
  • 2 tsp. oil
    • For frying the samosas:
  • some oil
Instructions
    For the samosa dough/covering:
  1. Mix all purpose flour, semolina, salt, ghee and a little water. Knead it into a soft pliable dough. Keep it covered for about 30 minutes.
    2. For Samosa Filling:
  2. Boil Potatoes. Peel and mash when a little cool.
  3. Heat 2 tsp.oil in a pan, add cumin, finely chopped onions, green chillies and ginger. Saute for 2 minutes. Then add mashed potatoes and green peas. Add all the spices for the filling. Mix well and turn off the heat. Let the filling cool.
    4. To make samosas:
  4. Take a lemon sized ball out of the dough, lay it on a flat surface and fold this into a cone shape.
  5. Next fill this cone with a spoonful of the samosa filling and then fold the edges smearing a little water along the edges. (See video for details).
  6. Make as many samosas with the remaining dough and filling as desired. Keep samosas covered with a damp cloth.
    7. For frying the samosas:
  7. Now fry samosas, a few at a time in medium hot oil for a few minutes until golden brown.
  8. Serve hot with mint chutney or any condiment of your choice.