The samosa is a snack for all seasons and is one of
those vegetarian
foods that's enjoyed around the world. This vegetarian
recipe for the popular Indian appetizer uses a spicy curry of potatoes
and peas.
You can use a
filling of your choice for your vegetable samosas.
Servings: 4 Cooking Time: 45
minutes
Ingredients
For Samosa Pastry
3 cups maida ( all-purpose flour)
3 tsp yogurt
1 1/2 tbsp butter, melted
Salt to taste
For Samosa Filling
(potato curry)
4 large potatoes, boiled, peeled, and crumbled into
small pieces
1/2 cup peas
7-8 green chillies, finely chopped
1 tsp cumin seeds
1/4 tsp coriander seeds
1 tsp coriander powder
1/2 tsp garam masala
1 tsp raw mango aamchur powder
or 4 tbsp lime juice
For the samosa pastry, mix the flour with yogurt,
salt and butter.
Sprinkle
a little water at a time and make a stiff dough. Refrigerate
the dough for 10-15 minutes.
For the samosa curry, in a pan, heat 3 tbsp of oil
and add the cumin seeds.
As they start spluttering, add coriander seeds, green chillies, peas,
garam masala,
coriander powder, chilli powder, and mango powder and fry for a few
seconds.
Add the potatoes and salt to taste. Mix well and cook
for 2 minutes and then add the chopped cilantro. If you're using lime
juice, instead of mango powder, add the juice after removing curry from
the heat. Cool for 5 minutes.
To make the samosa, divide the dough into small
portions, (golf-ball
size). On a lightly floured surface, roll a ball into an oval shape
7-8" in diameter, a little thicker than for a roti or tortilla.
Cut the oval into 2 pieces with a knife. Apply water
to the edges, fold it into a cone and seal the edges. Fill the cone
with the potato curry/filling, and seal the top edge by gently pulling
together the edges, and place them on a plate, top edge down. Repeat
with the remaining dough.
Heat oil in a deep frying pan, and fry the samosas on
medium-low heat
until golden brown. Drain the excess oil on a paper towel.
Serve the samosas hot with Mint-Coriander Chutney and
Tamarind Dip, and tea.
(ebook for Kindle)
