Samosa

Name: Samosa
Total time: 2400 s
Yield: 4 servings
Ingredients: 2 cups all-purpose flour (about 250 grams); 3 boiled potatoes; 1 small amount of boiled green peas; 6-8 cashews; 5-6 raisins; 1 teaspoon ground coriander; 1/4 teaspoon dried mango powder (amchur); 1/4 teaspoon red chili powder; 1/4 teaspoon dried mint powder; 1 pinch asafoetida (hing); Salt to taste; Oil as needed for frying and for shortening (moyen)

suraksha rastogi @cook_24273135

India

Samosas are loved by everyone—kids and adults alike—and homemade samosas are something special. They taste great when placed between slices of bread and topped with onions and chutney.

suraksha rastogi @cook_24273135

India

Samosas are loved by everyone—kids and adults alike—and homemade samosas are something special. They taste great when placed between slices of bread and topped with onions and chutney.

Saved

Ingredients

40 minutes

4 servings

2 cupsall-purpose flour (about 250 grams)
3boiled potatoes
1small amount of boiled green peas
6-8cashews
5-6raisins
1 teaspoonground coriander
1/4 teaspoondried mango powder (amchur)
1/4 teaspoonred chili powder
1/4 teaspoondried mint powder
1 pinchasafoetida (hing)
Salt to taste
Oil as needed for frying and for shortening (moyen)

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Steps

40 minutes

1

To make the samosas, mix a little salt and ghee into the flour. Add water and knead into a dough. Set aside while you prepare the filling.
2

Heat a little oil in a pan. Add asafoetida and sauté. Add potatoes, peas, cashews, raisins, coriander, chili powder, dried mango powder, mint powder, and salt. Fry well, then let the mixture cool.
3

Divide the dough into small balls. Roll each ball into a thin circle, cut in half, and shape each half into a cone. Fill with the potato mixture, seal the edges with a paste of flour and water, and press to close. Heat oil in a deep pan and fry the samosas until golden brown. Serve hot with chutney.