Samosa

Yields: 30
divider
Filling
Ingredients
  • 3 Medium potatoes (4 C chopped)
  • ½ cup Green peas
  • ⅓ cup Carrots (finely chopped)
  • ¼ cup Corn kernels (boiled)
  • ¾ cup Onion (finely chopped)
  • ⅓ cup Green coriander (finely chopped)
  • 1 tsp Green chillies (crushed to taste)
  • 1 tsp Ginger (crushed)
  • 1¼ tsp Salt (or to taste)
  • 1 tsp Ground coriander/cumin mix
  • ½ tsp Garam masala
  • ¼ tsp Turmeric
  • 1 tsp Lemon juice
  • 2 tbsps Oil
Instructions
  1. Peel and finely chop (pea size) potatoes.
  2. Steam along with peas and carrots.
  3. Heat 2 tbsp of oil in a large frypan, on medium heat.
  4. Add steamed vegetables and the remaining filling ingredients, except onion and green coriander, mix thoroughly.
  5. Cook for five minutes to incorporate the flavors then add the onions and coriander.
  6. Stir and cook for another two minutes.
  7. Remove from heat and let cool.
Paste and Crust
Ingredients
  • 2 tbsps All purpose flour (for paste)
  • 2 cups All purpose flour
  • 2 tsps Oil
  • ½ tsp Salt
  • 1 tbsp Lemon juice
  • Water (as needed)
  • Oil (for frying)
Instructions
  1. Mix 2 tab;espoons flour and water to make a thick paste for sealing.
  2. Mix lemon juice with ¾ cup water.
  3. Combine salt and oil with 2 cups of flour and bind with lemon water.
  4. Use more water as needed to make a pliable dough.
  5. Knead for 5 minutes. Cover and set aside for 15 minutes.
  6. Knead and smooth the dough and divide into 15 equal balls.
  7. Roll 6 inch thin circles (rotis), using all purpose flour for dusting.
  8. Note that roti may shrink and may have to be re-rolled.
  9. Heat flat griddle on medium heat, roast rotis for 15 seconds on each side.
  10. Stack evenly on a plate, keep covered with a towel as you cook them.
  11. When done, cut rotis in half.
  12. Take one half in hand, run a thin strip of the paste on the straight edge, fold into thirds to form a triangle.
  13. Press the sticky edges, making sure the pointy part is sealed.
  14. Divide filling into 30, take one part and fill the cone.
  15. Run a thin strip of the paste on the inside of the opening and press together to seal.
  16. Make the remaining samosas.
  17. Heat oil on medium heat and deep-fry samosas until light golden.
  18. Remove and drain on a paper towel.
Variations
  1. Place some filling in puff pastry squares, wet the edges with water, fold to form a triangle or a rectangle and seal. Press edges with fork tines and bake in a preheated oven 375°F, for 15 minutes
  2. Flaky uncooked paratha, halved can also be used.
  3. Dampen a bread slice (edges removed), roll thin, place filling and roll into a cylinder and seal edges and deep-fry or toast.
  4. Make pliable dough: 3 C all purpose flour, 3 tbsps semolina, 3 tbsps melted ghee, ¾ tsp salt, ½ tsp ajmo, water. Divide into 15 balls and roll 6 inch circles (puris). Cut in half, fill and seal.