Samosa - Crispy and Buttery

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the potato till cooked (not mushy) and dice into medium chunks

Step 2

In a pan, heat oil then add jeera and fry till fragrant.

Step 3

Add frozen mixed vegetables and simmer for 5 minutes then add garlic and fry till brown

Step 4

Mix in masala, pulao masala, salt to taste, chilli powder, coriander, chillies, lime juice and ghee. Cook for 5 minutes then set aside to cool

Step 5

In a separate basin add in flour, ajwaine, til, salt and butter (at room temperature). Rub all ingredients together to make a crumbly texture

Step 6

Add the water gradually and mix until a dough comes together. If you put in too much water and the dough gets sticky, add a handful of flour and mix till a soft dough is formed

Step 7

Divide the dough into equal parts making 6-7 rounds

Step 8

Roll out the dough into a circle and cut into halves to form a semi-circle

Step 9

Make each semi circle into a cone by sealing the edge

Step 10

Fill the cone with the potato filling and seal the open edge by making them stick together (use water if it does not stick)

Step 11

Place on a tray lined with baking paper. The baking paper stops it from sticking to the base of the tray

Step 12

Heat oil in a frying pan (or deep fryer) and add the samosas into them without overcrowding it. Lower heat and cook 2 minutes each side, then cook a further 2 minutes each side

Step 13

Drain on paper towels to remove excess oil. Serve hot with tamarind (imli chutney) to eat it while it’s buttery and crunchy.

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