Traditional Samosa Recipe

• 份量: 16 servings
• 活動時間: 45 minutes
• 總時間: 2 hours 25 minutes

食材

3 Russet potatoes (washed)

1 Onion (finely chopped)

1 Large carrot

1 tablespoon Olive oil

3 Garlic cloves (minced or pressed)

1 Tablespoon Ginger paste

1 tablespoon Curry powder

1 tsp cumin seeds

1 tsp fennel seeds

1 teaspoon Garam masala

½ teaspoon Ground coriander

½ teaspoon Cayenne

2 tablespoon Lemon juice

2 tablespoon Water

1 cup Frozen peas (thawed)

2 tablespoon Chopped cilantro

Salt and pepper

2 cups All purpose flour

1 tsp Carom seeds

1 tsp Salt

1/4 cup Vegetable oil

1/3 cup Water

Oil for frying (See post for options)

步驟

Filling:

Peel potatoes, cut into large chunks.

Boil until just tender, about 15 minutes.

While potatoes are boiling, sauté onion and carrot in olive oil until tender. Add garlic and ginger, cook for another minute

Add potatoes, spices, lemon juice, and water; mash lightly, stir to combine everything.

Add peas and cilantro, season with salt and pepper to taste. Set aside.

Dough:

Measure flour, carom seeds, and salt into a large bowl, stir to combine.

Add oil to the bowl. Using clean or gloved hands, mix by hand - rubbing the oil into the flour - until it’s well incorporated, evenly distributed through the flour, and looks like relatively uniform crumbs.

Add about half of the water, and gently work it into the dough. Add more water, a little at a time, until a stiff dough comes together. You may need slightly more or less water than called for.

Do NOT overwork the dough - you don’t want to develop the gluten, you want a flaky pastry dough!

Wrap the dough in plastic wrap and let it rest at room temperature for an hour.

To Assemble:

Start heating your oil to 350 F (180 C) – you’ll want at least 2-3" of oil in your pot or deep fryer.

Divide dough into 8 equal pieces.

Scatter some potato starch over your -clean! - work surface.

Roll one piece of dough out to a 6-7" square-ish piece. Cut in half, diagonally.

Working with one of the two cut pieces, lightly wet the straight edge you just cut.

Fold the dough in half along that straight edge, so the wet edge meets up with itself. Press and crimp to seal.

Pick up the piece of dough, gently separating formed "pocket" into a cone shape.

Stuff with filling, then flip the uncut corner edge over to meet the cut edges.

Pinch edges to seal. Repeat with the other cut piece, and remaining dough balls

To Cook:

Fry a few at a time - turning every few minutes - until crispy and golden, about 8 minutes.

Use a slotted spoon to transfer fried samosas to platter lined with paper towels.

Serve hot, with cilantro-mint chutney

營養

• 卡路里: 114 kcal
• 總脂肪: 1 g
• 飽和脂肪: 1 g
• 不飽和脂肪: 2 g
• 鈉: 152 mg
• 總碳水化合物: 22 g
• 膳食纖維: 2 g
• 總糖: 1 g
• 蛋白質: 3 g