Indian Samosas with Potatoes and Green Peas

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Samosas are the perfect food format, allowing for endless experimentation. They were first developed somewhere in Central Asia, presumably in the 10th century. Even then, a samosa was a small fried or baked pastry filled with juicy, mostly vegetable-based filling. Today, it is an important and delicious Indian snack that can be enjoyed at a café, taken on a stroll, or made at home. Homemade samosas are easy to prepare, especially since we have a good and clear recipe.

Ingredients

Wheat Flour - 17.6 oz
Potato - 5.3 oz
Frozen green bean pods - 5.3 oz
Ghee - 4 spoons
Black Cumin (Cumin) - 1 tablespoon
Ginger - 0.7 oz
Ground ancho chili pepper - to taste
Mild Chili Spice - 1 tablespoon
Turmeric - ¼ spoons
Ground coriander - 1 tablespoon
Pomegranate Seeds - 1 tablespoon
Cilantro - 0.5 oz
Vegetable Oil - 1 qt
Salt - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Boil the potatoes until tender and let them cool. Then peel and mash them.

Step 3

Boil the peas separately for 5-7 minutes until tender. In a large bowl, pour cold water and add ice. Transfer the cooked peas to the bowl with ice and cold water.

Step 4

In a large bowl, combine the flour with water and knead a firm dough. Gradually add the water, using between 100 to 200 ml depending on the type of flour.

Step 5

Heat ghee in a heavy-bottomed skillet, add cumin seeds, and sauté for 15 seconds. Then add minced ginger, finely chopped chili, ground chili, turmeric, coriander, and salt. Stir-fry for about a minute, then add the potatoes and peas, and cook for another minute.

Step 6

Add the pomegranate seeds and chopped cilantro, mix well, and remove from heat. Let it cool.

Step 7

On a floured surface, roll out the dough and divide it into 8 pieces. Roll each piece into a circle, then cut it in half. Take one half-circle of dough and fold it into a pouch, moistening the edge with water to make it easier to seal. Fill the 'pouch' with filling and seal the edges, also moistening them with water.