Samosa (potato Stuffed Pastry)
From naina13nov 13 years ago
- 30mins to make
- Serves 8
yummy n quick snack.... spcl indian recipe ... perfect for a weekend party....
Ingredients
- For Pastry: shopping list
- 2 cups flour shopping list
- ½ teaspoon salt shopping list
- 4 tablespoon oil shopping list
- 6 tablespoon water shopping list
- For potato Stuffing: shopping list
- 5 medium potatoes shopping list
- 4 tablespoon oil shopping list
- 1 medium onion, peeled and finely chopped shopping list
- 1 cup green peas shopping list
- 1 tablespoon ginger, grated shopping list
- 1 hot green chili (finely chopped) shopping list
- 3 tablespoon green coriander (cilantro), chopped shopping list
- 1.5 teaspoon salt shopping list
- 1 teaspoon ground coriander shopping list
- 1 teaspoon garam masala shopping list
- 1 teaspoon ground cumin seeds shopping list
- oil for deep frying shopping list
How to make it
- Dough for Samosa Pastry
- 1
- Mix flour and salt in a bowl.
- 2
- Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.
- 3
- Rub dough with oil. Cover it and set aside for 30 minutes or longer.
- Potato stuffing for Samosa
- 4
- Boil, cool and peel the potatoes. Dice it into 1/4 inch size.
- 5
- Heat 4 tablespoons oil in karahi or wok in medium flame.
- 6
- Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.
- 7
- Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.
- 8
- Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.
- Making Samosa
- 9
- Knead the dough again. Divide it into about 10 balls.
- 10
- Roll it into flat round shape with about 5 inch diameter.
- 11
- Cut it into half. Make the half into a cone by sticking seam together with a little water.
- 12
- Fill the cone with about 2.5 tablespoons of the potato mixture.
- 13
- Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.
- 14
- Repeat this again.
- Cooking Samosa
- 15
- Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian karhai or any other utensil you seem fit)
- 16
- When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.
- 17
- Drain excess oil and serve hot.
The Rating
Reviewed by 1 people-
Very delicious, will now be making these regularly. Thx.
missymina
in loved it
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" It was excellent "