Rraj_spice
Vegetable Samosas
Flaky pastry shells filled with spiced potato and peas. The fold is the hard part. The eating is the reward. Makes 20.
IndianVegetarianSpicy
020 taste tests1 tweaks
2 tweaks·Latest: Replace potato-pea filling with spiced minced lamb (keema) cooked with onion and whole spices.
NameLast tweakUpdated
samosa
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Keema Samosa
Spiced minced lamb filling instead of potato-peas. The original meat version from Lucknow. Better for non-vegetarians.
SpicyIndian
ingredients.json
10 servings
- 300 gAll-purpose flour
- 400 gPotato, boiled and diced
- 150 gFrozen peas
- 1 tspCumin seeds
- 1 tspCoriander seeds, ground
- 1 tspAmchur powder, dried mango powder
- ½ inchFresh ginger, grated
- 600 mlVegetable oil, for deep frying
- ½ tspCarom seeds, ajwain
instructions.md
- 1
Make pastry: rub oil into flour and carom seeds until breadcrumb-like. Add cold water slowly until a stiff dough forms. Rest 30 minutes.
- 2
Filling: heat oil, add cumin seeds until they pop. Add ginger and spices. Add potatoes and peas. Mash slightly. Add amchur and salt. Cool.
- 3
Divide dough into 10 balls. Roll each into an oval, cut in half.
- 4
Form each half into a cone, seal the seam with water. Fill with 2 tbsp potato mixture. Seal the top.
- 5
Deep fry at 160C (not hotter) for 10-12 minutes until golden and pastry is cooked through.
- 6
Serve with tamarind chutney and mint-coriander chutney.
⚡macros.jsonper serving · 10 servings
180kcalCalories
4gProtein
24gCarbs
8gFat
3gFiber
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