April Blomgren - The Samosa Cookbook: 50 Delectable Samosa Recipes

Crispy and crunchy pastry stuffed with boiled potatoes and spices!

Serves:

Preparation Time: 1 hour

Cooking Time: 10-15 minutes

Ingredients:

For Filling:

• 4 boiled potatoes, peeled and mashed
• 1 teaspoon garam masala
• 1 cup boiled green pea kernels
• 2 teaspoons cumin seeds
• Handful of fresh coriander leaves, chopped
• 1 teaspoon coriander powder
• Salt to taste

For Dough:

• 4 cup all purpose flour
• 4 tablespoons extra virgin olive oil
• 1 cup water
• Salt to taste
• Pomace oil for deep frying

Method:

1. For filling, put all the ingredients for filling in a bowl. Combine well using hands and set aside.

2. Now, in order to prepare the dough, combine flour, salt and 4 tablespoons olive oil in a large bowl. Mix well. Then, add half of the water and start kneading the dough. Add more water if required but make sure that the dough should turn out to be firm in its consistency. Envelope the dough with a damp cloth or towel. Set aside for at least 30-45 minutes.

3. Then, knead the dough once again for few minutes. Now, roll out 6 equal sized balls from the prepared dough. Flatten the balls using your palms and then roll them with a rolling pin into a thin sheet. Once done, cut them in half (semi-circle). Now, dip your fingers in water, fold the borders of the semi-circled sheet to give it a shape of cone.

4. Now stuff each cone with 1/6 portion of prepared filling and seal the opens ends together firmly by pressing them gently with your thumb and index finger.

5. Then, heat olive oil deep bottom pan over medium-high heat. Put the samosas in hot oil and, fry until they have turned crispy and golden brown.

6. Once done, remove the samosa from pan with the help of a strainer and put them over paper towel so that it can absorb the extra oil.

7. Serve hot with chutney.