Recipe for samosa from punjab
My take on a classic vegetarian samosa with peas and potatoes.
Today, we made Indian samosas in Home Economics class! So, I just had to go home and make a batch as well.
Potatoes, peas, and Garam Masala + the rest!
Plenty of warm spices and fresh green chili.
Equipment
- Bowl
- Potato Peeler
- Saucepan Optional
- Sieve
- Cutting Board
- Knife
- Grater
- Frying Pan
Ingredients
- 350 gram Potato
- 10 gram Salt
- 150 gram Peas
- 28 gram Oil
- 2.1 gram Cumin Seeds
- Fresh ginger 2 cm
- 1 pcs. Chili green
- 4.6 gram Garam Masala
- 15 gram Lemon Juice
- 2.5 gram Salt
- Filo Pastry Spring roll pastry sheets or samosa sheets
Glue
- 50 gram Wheat Flour
- 50 gram Water
Instructions
- Put the peas in a bowl, pour boiling water over them
- Drain the water once the peas have thawed and set them aside
- Peel the potatoes and halve them
- Place them in a pot or saucepan with cold water and salt – the potatoes should just be covered with water
- Place the saucepan with the potatoes on a medium-high heat, bring to a boil and let them simmer for about 10 minutes – when you insert a fork or knife into the potato, it should slide off
- Drain the water from the potatoes and let them cool in a colander
- Cut the potatoes into 1 cm cubes and set aside
- Peel the ginger with a spoon and finely grate it
- Rinse and dry the chili and chop it into small cubes
- Heat a pan over medium heat and add the oil
- Add the cumin seeds to the pan
- When the cumin seeds pop, add the ginger and chili, stir and fry for 1 minute
- Add peas, garam masala, lemon juice, and salt
- Fry for 2-3 minutes, stirring a couple of times
- Add the potatoes and mix everything well together
- Fry for 2-3 minutes, stirring a couple of times
- Transfer the filling to a plate and let it cool
- Make the samosa glue by whisking flour and water together – a bit like wallpaper paste
- Take your pastry sheets out of the fridge and cut them in half so they are about 7x25 cm
- Follow the folding instructions and put about 2 tbsp. of filling in the pocket
- Seal the samosa by spreading glue along the closure with your index finger – make sure the samosa is completely sealed and use glue where necessary
- Make all the samosas and place them under a damp tea towel
- Heat a pan to medium-high heat and add 1-2 cm of oil
- Place the samosas in the pan (3-4 at a time) and reduce to medium heat
- Fry them golden on each side, take them off the pan and place them on a plate with paper towel
- Serve with a good chutney
