Aloo Samosa

Recipe Ingredients

		Pastry
225 grams	7.9oz	Flour
50 grams	1.8oz	Ghee or clarified butter
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Caraway seeds or ajwain
2 1/2 fl ozs	71ml	Warm water
		Filling
2 tablespoons	30ml	Oil
1 teaspoon	5ml	Cumin seeds
1 1/2 teaspoons	7.5ml	Ginger - grated fine
1 teaspoon	5ml	Garam masala powder
2 cups	474ml	Boiled - peeled small potatoes, diced
1 teaspoon	5ml	Red chile powder
1 teaspoon	5ml	Mango powder
2 teaspoons	10ml	Coriander powder
1 1/2 teaspoons	7.5ml	Cumin powder
1 teaspoon	5ml	Chile powder
		Salt - to taste
1/2 cup	118ml	Green peas - (boiled in water with a little salt)
2		Green chiles - deseeded and chopped
1/2 cup	20g / 0.7oz	Coriander leaves - chopped
1 tablespoon	15ml	Lemon juice
		Oil - for deep-frying

Recipe Instructions

To prepare the filling: Heat the oil over medium heat. Add the cumin seeds. When they sizzle, add the coriander, red chile, cumin and mango powders. Add the ginger and green chiles.

After a few seconds, add the potatoes and the peas. Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning.

Cover and cook for 1-2 minutes. Remove from heat and allow to cool.

Add the chopped coriander and mix well.

Stir in the garam masala powder, green chiles. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves.

To prepare the pastry: Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone. Now moisten the top edges and press them hard together.

Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.

Source:
Imran C.

Rating

Average rating:

6.1 (23 votes)

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