Samosa

Samosas are deep-fried or baked pastries which contain a savoury filling i.e. potatoes, onions, green peas, minced meat, etc.  These appetizers or snack have a distinct triangular shape and may also be served with chutney.

Pastry Ingredients:
500 g plain flour, to be sieved
2 tbsp oil
salt to taste
180 ml lukewarm water or enough water to form a stiff dough

Filling Ingredients:
750 g boiled potatoes, to be peeled and diced
3 medium-size green chillies, to be seeded and finely chopped
100 g frozen green peas (optional)

3 tbsp cooking oil
2 tsp cumin seeds
4 tsp coriander powder
2 tsp garam masala powder
4 tsp amcur powder (dried mango powder)
1 tsp chilli powder or to taste
salt & pepper to taste

oil for deep frying

Method:
In a mixing bowl, add flour, salt and oil.  Then, add lukewarm water gradually and knead by hand or hand mixer for about 15 minutes.  Leave aside for about 30 minutes.

In a pot, heat oil on medium heat.  Add cumin seeds and stir-fry until they start to pop.  Add frozen green peas (if using) and chopped green chillies.  Stir-fry for about a minute.  Then, add coriander powder and garam masala powder.  Stir well before adding the diced potatoes.  Lastly, add in amcur powder and stir well.  Season to taste with salt, pepper and chilli powder.  Leave aside to cool.

Knead dough again for a few minutes.  Roll out dough to a thickness of 4 mm and cut out circles by using a 10 cm round cutter.  Roll the cut-out circle dough into a larger and thinner circle.  Divide circle into half.  Take one half of dough in hand and brush a little water along the sides.  Shape dough into a cone by overlapping the cut sides together.  Hold the dough cone as if you are holding an ice cream cone with the overlapping seam facing you.  Fill cone with about 2 tbsps filling and push the filling lightly.  Fold the nearest dough flap over filling away from you.  Then, bring the other dough flap over to seal to form a triangle.  Arrange on a baking tray and repeat procedure until all dough and filling are used up.

Note:  Do not dust the worktop with flour before rolling or knead more flour into the dough.

Heat oil in a wok over medium heat.  Do ensure that the oil is not too hot.  Deep-fry the samosas until golden brown.  Remove to a tray which is lined with kitchen paper.

Bon Appetit!