Flower Samosa

Name: Flower Samosa
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 2 1/2 cups all-purpose flour (about 315 grams); 1/4 cup plus 1 teaspoon oil (about 65 milliliters); 1 teaspoon carom seeds (ajwain); 1 teaspoon salt; 1 pound boiled potatoes (about 450 grams); 1/2 cup green peas (about 75 grams); Salt, to taste; 1/2 teaspoon dried pomegranate seeds (anardana); 1 teaspoon red chili powder; 2 whole cloves; 4 black peppercorns; 1/2 teaspoon dried mango powder (amchur); 1 teaspoon crushed coriander seeds; 1 tablespoon chopped fresh cilantro

Anupama Maheshwari @Maheswari1234

Flower samosas are becoming popular as a street food these days. They look beautiful and taste delicious.

Anupama Maheshwari @Maheswari1234

Flower samosas are becoming popular as a street food these days. They look beautiful and taste delicious.

Saved

Ingredients

1 hour

Serves 4 servings

2 1/2 cupsall-purpose flour (about 315 grams)
1/4 cupplus 1 teaspoon oil (about 65 milliliters)
1 teaspooncarom seeds (ajwain)
1 teaspoonsalt
1 poundboiled potatoes (about 450 grams)
1/2 cupgreen peas (about 75 grams)
Salt, to taste
1/2 teaspoondried pomegranate seeds (anardana)
1 teaspoonred chili powder
2whole cloves
4black peppercorns
1/2 teaspoondried mango powder (amchur)
1 teaspooncrushed coriander seeds
1 tablespoonchopped fresh cilantro

Saved

Steps

1 hour

1

Mix the all-purpose flour, oil, carom seeds, and salt. Add warm water as needed to knead into a stiff dough. Cover and let rest for 20 minutes.
2

For the stuffing, boil the potatoes and let them cool. Peel and cut into small pieces. Boil the green peas. Heat 1 tablespoon oil in a skillet. Add cumin seeds. Add the chopped potatoes and boiled peas. Add pomegranate seeds, salt, red chili powder, crushed coriander seeds, cloves, black peppercorns, and dried mango powder. Cook for 5 minutes, stirring. Lightly mash the potatoes. Add finely chopped cilantro. The stuffing is ready.
3

Divide the dough into small balls. Roll each into a circle. Cut into squares using a knife.
4

Flip the square over. Place a little stuffing in the center. Bring all four corners to the center as shown in the photo. Flip again.
5

Open each corner to form the petals of the flower. Flip again. The flower shape is ready. Repeat with the remaining dough and stuffing.
6

Heat oil in a deep pan. Fry the flower samosas until golden brown. Remove and serve with cilantro chutney and tamarind chutney.