A delicious South Asian snack. Samosas are prepared differently throughout the Indian subcontinent but the essence is the same: a fried pastry with a spicy savoury filling. This Pakistani version my mom makes is spicier, has a thicker crust, and is more tetrahedral than its Indian counterpart…
The recipe makes 30 samosas. (Extra dough can be used to make puris. Extra filling can be use to make parathas.)
- 5 russet potatoes
- 1 teaspoon all purpose flour
- 3 teaspoons salt
- 1 teaspoon cumin seeds (slightly crushed)
- 1/4 cup canola oil (+ for frying)
- 1 1/4 cups water
- 1 tablespoon fennel seeds
- 1 1/2 tablespoons coriander seeds (slightly crushed)
- 2 teaspoons crushed red pepper
- 1 onion (small, 1/2 cup, diced)
- 1 tablespoon mango powder (alternative: citric acid powder)
- 3 green chilies (finely diced)
- 1/4 cup cilantro
- 1/4 cup mint (or 10-12 leaves)
- Wash the potatoes skin really well to prevent lingering dirt and dust from ending up in the food. Boil the whole potatoes for 10-15 minutes, or until soft. Drain and set aside to cool. Do not let the potatoes cool for more than 15 minutes otherwise they become very starchy.
- While the potatoes are cooling, make the samosa dough. Combine all-purpose flour, 1 tsp salt, crushed cumin seeds, 1/4 cup canola oil, 1 - 1 1/4 cup water. Knead the dough and let. rest for 10 - 15 minutes.
- While the dough is resting, make the spice mixture for the samosas. Heat up 1 tsp of canola oil in a frying pan over medium/high heat. In the pan, toast the fennel seeds for 30 seconds, or until aromatic. Add the slightly crushed coriander seeds and mix for 10 seconds. Add the crushed red pepper and diced onion. Saute for 1 minute, or until the onions are soft. Turn off the stove. Stir in 2 tsp of salt, mango powder, and finely diced green chilies.
|Calories110Calories from Fat35|
|% DAILY VALUE|
|Calories from Fat35|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.