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SAMOSAS (THAT ACTUALLY WORK)

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Serves: 4-6

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  • Vegetarian
What does this mean?

Here's a Samosa recipe where it actually works. Sorry Vicky Bhogal but your pastry just isn't right. This however works pretty well.

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Ingredients

For the pastry

  • 1 cup all-purpose flour
  • water (to knead dough)
  • 2 tablespoons oil
  • 1 pinch of finely ground salt
  • ¼ teaspoon ajwain (various spellings, but they're also known as lovage seeds)

For the stuffing

  • 4 cooked and mashed potatoes ( not necessarily peeled)
  • ½ cup boiled green peas
  • 2 finely chopped chilli (or chilli powder for more control)
  • ½ teaspoon grated fresh gingerroot
  • 1 tablespoon finely chopped cilantro
  • ½ teaspoon garam masala
  • salt (to taste)
  • ½ teaspoon dried mango powder

Method

For Pastry:

  1. Mix all the ingredients (salt, oil, ajwain) except water. Add a little water at a time.
  2. Pat and knead well into a soft pliable dough. Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

  1. In a bowl add mashed potatoes and all dry spices and green chillies, ginger and mix well.
  2. Add green peas Add coriander and keep aside.

To Prepare:

  1. Make small rolls of dough and roll it into a 4"-5" diameter circle. Cut it into two semi circles
  2. Now take one semi circle and fold it into a cone. Use water while doing so. Place a spoon of filling in the cone and seal the third side using a drop of water.
  3. Heat oil in a kadhai (or deep fryer) and deep fry until golden brown (this will take a while) and be careful not to puncture the samosas or they'll retain too much oil.
  4. Drain upright as you continue frying the rest.
  5. Serve samosa hot with chatni (chutney) or ketchup etc. Leftover samosa filling makes a great stuffing for an omelette, or potato latkis in which case just bind with an egg.

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