Indian Samosas with Potatoes and Green Peas
4 servings
20 minutes
Samosas are an ideal food format that allows you to experiment as much as you like. They first came up with the idea to make them somewhere in Central Asia, presumably in the 10th century. Even then, samosas were small fried or baked patties with a juicy filling, mostly vegetable. Now they are an important and tasty Indian snack that you can eat somewhere in a cafe, take with you on a walk, or cook at home. Homemade samosas are easy to make, fortunately we have a good and clear recipe.
1
Prepare the necessary ingredients.
2
Boil the potatoes until cooked and let them cool. Then peel and mash.
- Potato: 150 g
3
Boil the peas separately for 5-7 minutes until soft. Pour cold water into a large bowl and add ice. Transfer the cooked peas to the bowl with ice and cold water.
- Frozen green peas: 150 g
4
In a large bowl, mix flour with water and knead a stiff dough. Gradually add water, needing 100 to 200 ml depending on the flour.
- Wheat flour: 500 g
- Salt: to taste
5
Heat ghee in a thick-bottomed pan, add cumin and fry for 15 seconds, then add minced ginger, finely chopped chili, ground chili, turmeric, coriander, and salt. Fry, stirring, for about a minute, then add potatoes and peas, frying for another minute.
- Melted butter: 4 tablespoons
- Cumin (zira): 1 teaspoon
- Ginger: 20 g
- Green chili pepper: to taste
- Ground chili pepper: 1 teaspoon
- Turmeric: 0.3 teaspoon
- Ground coriander: 1 teaspoon
- Salt: to taste
- Potato: 150 g
- Frozen green peas: 150 g
6
Add pomegranate seeds, crushed cilantro, mix and remove from heat. Let it cool.
- Pomegranate seeds: 1 teaspoon
- Coriander: 15 g
7
On a flour-dusted table, roll out the dough and divide it into 8 parts. Roll the dough balls into circles and cut each in half. From the half-circle of dough, form a cone, moistening the edge with water to make it easier to seal. Fill the 'cone' with filling and seal the edges, also moistening them with water.
- Wheat flour: 500 g
- Salt: to taste
8
Heat the vegetable oil to 180 degrees.
- Vegetable oil: 1 l
9
Fry the samosas for 3-4 minutes, stirring gently.
- Vegetable oil: 1 l
10
Then place on paper towels to get rid of excess oil.