Potato samosas
Crispy on the outside wth a soft and fragrant filling.
Ingredients
- 1 1/2 cup 225g plain (all-purpose) flour
- 1 tablespoon ghee
- 1 tablespoon cumin seeds
- 1/2 cup 125ml warm water, approximately vegetable oil, for deep-frying
Potato filling
- 125 gram coliban potatoes chopped finely
- 1 teaspoon ghee
- 1/2 brown onion 40g, chopped finely
- 1 clove garlic crushed
- 1/2 fresh large green chilli chopped finely
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon each coriander seeds and cumin seeds
- 1/2 teaspoon garam masala
- 1 tablespoon finely chopped fresh coriander cilantro
- 1 teaspoon lemon juice
Instructions
- Place flour in medium bowl; rub in ghee. Add seeds; gradually stir in enough of the water to make a firm dough. Knead on floured surface until smooth and elastic, enclose with plastic wrap; refrigerate 30 minutes
- 2 For the filling, boil, steam or microwave potato until just tender; drain. Mash half the potato in small bowl. Melt ghee in medium saucepan; cook onion, garlic, chilli, ginger, seeds and garam masala, stirring, until onion softens. Stir in coriander, juice and both mashed and chopped potato.
- 3 Roll dough on floured surface until 3mm (¹/8-inch) thick. Using 8cm (3¼-inch) cutter, cut 28 rounds from dough. Place level teaspoons of cold filling in centre of each round; brush around edge of rounds with water, press together to enclose filling.
- 4 Heat oil in large saucepan; deep-fry samosas, in batches, until browned and crisp. Drain on absorbent paper.
Notes
This recipe is sponsored by Mediterranean Supermarket