Samosa
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Source and licence
"Samosa" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Samosa, revision 4506436), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Samosa&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4506436
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ¼ kg potatoes
- Green peas combined
- 2 onions, sliced
- 2 green chiles, chopped
- Spices (optional)
- 2 mint leaves
- 2 sprigs of cilantro (coriander)
- Maida (all-purpose flour)
- Water
- Olive oil or vegetable oil
- Salt
- Vegetable oil, for deep frying
Method
- Steam the potatoes and peas separately. Cut the potatoes into small pieces.
- Heat a dash of olive oil in a frying pan. Add onions and chilis, and sauté until the onions turn transparent.
- Add the potatoes, peas, and spices. Sauté them while stirring until they are completely cooked.
- Add mint leaves, and coriander leaves.
- Mix the flour with enough water to make a stiff dough. Knead in 1 tablespoon of oil and a pinch of table salt. Knead it well.
- Roll dough into even-sized balls (about 3.5 cm in diameter) and roll them out into circles using a rolling pin.
- Cut each circle in half to make semi-circles.
- Place a spoonful of the vegetable mixture onto the dough semi-circles, and fold on three sides to make each one into a pyramid shape.
- Deep fry the samosas until golden and crispy.