Samosa
Deep-fried pastry with (in this case) a vegetable filling. Very nice and
accessible side-dish. Serve with chutney.
Ingredients
For dough
- 100 g hard ghee
- 250 g flour (maida)
- 1/2 tsp ajwain
- 1/2 tsp salt
- oil for deep frying
For filling
- 3 tbsp oil
- 1/2 tsp cumin seeds
- 250 g potatoes, boiled in salted water and cut into small cubes
- 50 g split peas, boiled
- 1/2 tsp salt
- 1 tsp ground coriander
- 1/2 tsp groung turmeric
- 1 tsp chili powder
- 1 green chili pepper, seeds removed and finely chopped
- 1 tsp mango powder
Preparation
- Rub the ghee into the flour to create a crumbly mass.
- Add ajwain, salt, and enough water to make a firm but pliable dough. Leave
to rest under a moist cloth for 30 minutes.
- Meanwhile, heat the oil in a frying pan, and fry the cumin seeds until they
splutter and pop. Add the rest of the ingredients for the filling, fry for
a couple of minutes and leave to cool.
- When the 30 minutes have passed, roll out the dough and create circles of
about 10 cm. Place a table spoon of filling in the center of each one, fold
it and press the edges tight.
- Heat the oil (180 deg. Celcius) and fry the samosa golden brown. Drain well,
serve hot.