India · India

Samosa (Indian Potato and Pea Pastries)

Name: Samosa (Indian Potato and Pea Pastries)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: India
Ingredients: plain flour 300 g; ghee (or oil) 60 g; potatoes, boiled and mashed 500 g; green peas, cooked 150 g; yellow onion, chopped 80 g; fresh ginger, grated 10 g; garlic cloves, minced 10 g; green chili, chopped 8 g; ground cumin 4 g; ground coriander 4 g; garam masala 4 g; amchur (mango powder) 2 g; fine salt 6 g; vegetable oil, for frying 800 ml; mint chutney, to serve 100 g

Crisp flaky pastry triangles filled with spiced potato and peas, served with mint chutney.

60 minutes · 6 servings · Moderate

Samosa travelled into South Asia from the Mughal kitchens, and each neighbourhood then made it its own, from a Punjabi potato version to a Bangladeshi filling with egg and aubergine. It is one of the few Indian dishes that genuinely belongs to the street rather than the home kitchen. The pastry has to flake while staying sealed enough to hold a hot, dry filling, and the mint chutney is what cools each bite.

Ingredients

plain flour300 g
ghee (or oil)60 g
potatoes, boiled and mashed500 g
green peas, cooked150 g
yellow onion, chopped80 g
fresh ginger, grated10 g
garlic cloves, minced10 g
green chili, chopped8 g
ground cumin4 g
ground coriander4 g
garam masala4 g
amchur (mango powder)2 g
fine salt6 g
vegetable oil, for frying800 ml
mint chutney, to serve100 g

Directions

1
Rub ghee into flour; add water and knead to a stiff dough; rest 20 minutes.
2
Sauté onion in oil 5 minutes; add ginger, garlic, chili and spices 2 minutes; stir in potato and peas; cook 4 minutes.
filling is dry and spiced
3
Divide dough into 12 balls; roll into ovals; cut in half; form cones; fill and seal.
4
Fry in 170°C oil 4 minutes until golden and crisp.
samosas are golden
5
Drain on paper towels 2 minutes.
6
Serve with mint chutney.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content