Samosa

 

Roller 

Big bowl to knead the dough 

 

 

For Samosa 

Flour 2 cups

Salt 1/2 teaspoon

Oil 2 cups or more if needed

Water 6 tablespoon

Medium potatoes 5

Oil 4 tablespoon

Onion medium, peeled and finely chopped 1

Green peas1 cup

Ginger, grated 1 tablespoon

Green chili, finely chopped 1

Green coriander (cilantro), chopped 3 tablespoon

Salt 1.5 teaspoon

Ground coriander 1 teaspoon

Garam masala 1 teaspoon

Ground cumin seeds 1 teaspoon

Thyme seed 1 table spoon 

Oil for deep frying

 

 

Mix flour thyme seed and salt in a bowl.

Add 4 tablespoons oil and rub until the mixture resembles coarse breadcrumbs. 

Slowly add about 6 tablespoons water and knead the dough for about 10 minutes or until it is smooth.

Rub dough with oil.  Samosa dough should be harder than chapatti or roti dough. 

Cover it and set aside for 30 minutes or longer.

Boil, cool and peel the potatoes.

Mash the Potatoes

In a pan heat 4 tablespoons oil in medium flame.

Lower the heat and carefully put the onion.

Stir fry until golden brown in medium heat.

Add peas, ginger, green chili, and fresh coriander (cilantro). 

Add mashed potatoes, salt and all spices.

Mix and cook on low heat for 3-4 minutes.

Keep stirring while cooking.

 

Knead the dough again. Divide it into about 10 balls.

Roll it into flat round shape with about 5 inch diameter.

Cut it into half. Make the half into a cone by sticking seam together with a little water.

Fill the cone with about 2.5 tablespoons of the potato mixture.

Stick the top of the cone together with a little water. The seam should be about 1/4 inch (5 mm) wide.

In a deep frying pan heat 2 cup oil over a medium-low flame. (You may use a wok, karahi or any other utensil you feel fit)

When the oil is hot, carefully put in as many samosas as it fits.

Fry slowly, turning the samosas until they are golden brown and crisp.

Drain excess oil and serve hot  With Babari ko achar or tomato sauce 

Bijaya Ghimire