Samosa
Photo: Zantastik, CC BY-SA 3.0
Samosas are triangular fried pastries stuffed with spiced potato and peas, a staple of Indian snack stalls. This version uses a stiff maida dough, kneaded with a spoonful of oil, which fries up crisp and holds its shape around the filling. Sautéing the onions and green chiles first gives the potatoes a savory base, and fresh mint and cilantro go in at the end so they stay bright.
Instructions
Steam the potatoes and the peas separately until tender. Cut the potatoes into small pieces.
Heat a dash of olive oil in a frying pan. Add the sliced onions and chopped chiles and sauté until the onions turn transparent.
Add the potatoes, peas and any spices you are using. Sauté, stirring, until everything is completely cooked, then stir in the mint and cilantro leaves and let the filling cool a little.
Mix the flour with just enough water to make a stiff dough. Knead in 1 tablespoon of oil and a pinch of salt, and keep kneading until the dough is smooth and firm.
Divide the dough into even balls about 3.5 cm across. Roll each ball into a circle with a rolling pin, then cut each circle in half to make two semi-circles.
Put a spoonful of the vegetable filling on each semi-circle. Fold the dough over on three sides to form a pyramid shape and press the edges to seal.
Deep fry the samosas in vegetable oil until they are golden and crispy. Lift them out and drain before serving.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
