The best Indian Samosas are definitely the ones you make yourself!
We are so lucky here at h&h Accredited Training – our Team Leader Sonia Kaur has her very own Indian Market, Indmarket Blacktown. She frequently cooks up a storm using ingredients from her spice emporium and brings them in for staff and students to share.
Sonia’s Top Tips for The Best Indian Samosas!
- Mixing the Ghee with flour is super important. Be sure to rub it between your hands for at least five minutes, until the Ghee is well incorporated with the flour.
- Add a pinch of salt and a dash of water and mix to make your dough. Remember – your dough should be stiff– soft dough will not give crispy samosa!
- Let the dough rest for an hour before you proceed further.
- Roll the dough thin and evenly, and cut into even squares to prepare for filling.
- To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the boiled mashed potatoes and peas . Add seasoning and stir well until coated. Leave to cool.
- Add mixture in to the thin rolled dough and seal from the sides using little water.
- important thing- always fry the samosa on low heat (not high, not medium), that way they will turn crisp. Once they have become light brown in colour – after 10 minutes or so – you can increase the heat and fry on medium heat.
Sanjeev Kapoor’s Recipe!
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Taste : Spicy
Ingredients for Vegetable Samosa Recipe
- Refined flour
- Ghee 1 cup
- Carom seeds (ajwain) (optional) 1/2 teaspoon
- Ghee /oil 3 tablespoons
- Green peas shelled 1/2 cup
- Oil 2 tablespoons
- Cumin seeds 1 teaspoon
- Ginger chopped 1 inch piece
- Green chillies chopped 2
- Potatoes cut into ¼ inch cubes 4 medium
- Red chilli powder 1 teaspoon
- Salt to taste
- Dry mango powder (amchur) 1 teaspoon
- Garam masala powder 1 teaspoon
- Fresh coriander leaves chopped 1 tablespoon
- Mix the dough ingredients. Add water little by little and make a hard dough. Keep it under a wet cloth for ten to fifteen minutes. Cook green peas in salted boiling water till soft. Refresh in cold water.
- Drain out excess water. Heat oil in pan. Add cumin seeds. When they start to change colour, add ginger, green chillies and potatoes. Add red chilli powder, salt, anchor and garam masala powder. Stir well.
- Sprinkle with water and cover, cooking until potatoes are soft and cooked through. Add green peas and mix well. Divide the dough into 16 equal portions and roll them into balls.
- Dust with a little flour and roll each portion into four inch squares, Cut each square in half and apply water to the edges,
- Shape each square into a cone and fill with the potatoes and peas filling.
- Seal the edges well and deep fry in medium to hot oil until crisp and golden brown.
Drain onto absorbent paper and serve hot with tamarind chutney.