Delicious Indian Samoosas

Delicious Indian samoosas

Samoosas are one of my favorite foods. Either vegetarian made with potatoes, or sometimes with minced beef, potatoes and onions inside. I’ve also had chicken ones, and once even a spinach and potato one, they are a versatile meal, and a great lunchbox snack.

Ingredients For  the Pastry:

2 cups flour
½ teaspoon salt
4 tablespoon oil
6 tablespoon water

Ingredients for Potato Stuffing:
5 medium potatoes
4 tablespoon oil
1 medium onion, peeled and finely chopped
1 cup green peas
1 tablespoon ginger, grated
1 hot green chili (finely chopped)
3 tablespoon green coriander (cilantro), chopped
1.5 teaspoon salt
1 teaspoon ground coriander
1 teaspoon garam masala
1 teaspoon ground cumin seeds
Oil for frying

How to make the dough for the samoosa pastry

Mix flour and salt in a bowl.

Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth

Rub dough with oil. Cover it and set aside for 30 minutes or longer.

Potato stuffing for samoosa

Boil, cool and peel the potatoes. Dice it into 1/4 inch size.

Heat 4 tablespoons oil in karahi or wok in medium flame.

Lower the heat and carefully put the onion. Stir fry until golden brown in medium heat.

Add peas, ginger, green chili, and fresh coriander (cilantro). Add diced potatoes, salt and all spices.

Mix and cook on low heat for 3-4 minutes. Do not forget to stir while cooking.

Making the samoosas

Knead the dough again. Divide it into about 10 balls.

Roll it into flat round shape with about 5 inch diameter.

Cut it into half. Make the half into a cone by sticking seam together with a little water.

Fill the cone with about 2.5 tablespoons of the potato mixture.

Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.

Repeat again

How to cook the samoosa

Heat about 2 inches of oil for deep frying over a medium-low flame. (You may use a wok, Indian karhai or any other utensil you seem fit)

When the oil is hot, carefully put in as many samosas as it fits. Fry slowly, turning the samosas until they are golden brown and crisp.

Drain excess oil and serve hot.  Also an excellent finger food for smaller children, make sure they are not too hot when you serve them to the little ones (children can eat them cold rather), as they can be quite hot inside still.

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