Recipes - Samosa

Ingredients:

Pastry dough:

• 2 cups all-purpose flour
• 1/2 cup melted butter
• 1 cup chilled yogurt
• Salt and Pepper
• Oil for deep frying
• Cold water

Filling:

• 2 cups diced potatoes, boiled and roughly mashed
• 1/2 cup green peas
• 1/2 cup diced carrots, boiled
• 1/2 cup onion, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, minced
• 3 fresh red chilies, julienned
• 1 tablespoon curry powder
• 1 tablespoon lemon juice
• 3 tablespoons cooking oil
• Salt and Pepper
• 2 tablespoon chopped cilantro

Cooking Instructions:

In a non-stick sauté pan, heat oil. Add onion and fry until lightly browned. Add garlic, ginger, chili and curry powder; fry for a minute or so. Add mashed potatoes, green peas and diced carrots followed by lemon juice, salt and pepper. Mix thoroughly to incorporate all ingredients. Cover and refrigerate until used. In a large bowl, combine flour, melted butter, chilled yogurt and salt; crumble up thoroughly. Add some cold water and proceed with kneading. Knead the dough out until smooth texture has been achieved. Cover with a wet towel and let stand for at least 30 minutes.

Make 1-inch balls from the dough mass. Keep the balls covered with a wet towel at all times during the preparation. Take a dough ball and roll out into 3-inch paper-thin circles. With a sharp knife dissect the circle in the middle to form two semi-circles. Take one semi circle, apply water along the straight rim. Make a small cone by sealing the overlapping seams. Put a tablespoon of the filling mixture into the cone and press down the cone. Close in the edges at the center. Repeat with the other balls. Deep-fry samosas until golden brown. Serve with mango chutney.