Samosa
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 chilies
(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 tablespoons 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
Instructions
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, make couple of slits on top for venting 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 trimmed), 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.