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Categories:
potatoes ginger onion frozen peas corn oil green chilli coriander powder amchoor cumin salt lemon juice Coriander flour butter water salt sugar nigella seeds
Viewed: 25 - Published at: 2 years agoIngredients
- 2 Large potatoes
- 1 1 inch piece of ginger, grated
- 1 Large onion, coarsely chopped
- 200 g (7.1oz) Frozen peas
- 2 tbsp Corn oil
- 1 Green chilli, finely chopped
- 1 tsp Coriander powder
- 1 tsp Amchoor
- 1 tsp Cumin seeds
- 1 tsp Asafoetida (optional)
- 1 tsp Salt
- 2 tsp Lemon juice
- 1 handful Fresh coriander
- 300 g (10.6oz) Plain flour
- 50 g (1.8oz) Butter, melted
- 75 ml (2.6fl oz) Warm water
- 0.5 tsp Salt
- 0.5 tsp Sugar
- 0.5 tsp Nigella seeds
Method
- Method for the pastry: Add the melted butter to the flour and mix through, add salt, sugar and nigella seeds.
- Add warm water and mix until you have a soft dough, cover with a moist cloth and chill.
- Take the dough out 30 minutes before you're ready to make the samosas.
- Method for the filling: Boil the potatoes in their skin for 10 minutes, remove skin and dice in to 1cm cubes.
- Method for the filling: Take a large wok and heat the corn oil over a moderate heat, add the cumin seeds and asafoetida; allow the seeds to splutter.
- Add the onion, green chilli and ginger and saute until the onions become translucent.
- Add the potatoes, peas and toss with the onions.
- Reduce the heat and sprinkle in coriander powder, chilli powder and amchoor.
- Method for the filling: Stir and coat the potatoes evenly and continue to cook for 5 minutes.
- Once the potato crumbles easily remove from the heat and cool.
- Once cool, adjust the seasoning, drizzle in the lemon juice and sprinkle over with fresh coriander.
- Method to cook:Take a golf ball size dough ball and roll into a circle about 15cm wide.
- Cut the disc in half and make cones with each half, stuff with 1 tbsp of lamb mixture and pinch the excess dough to seal the ends using water.
- Fry the samosa in corn or rapeseed oil, at 150/160c.
- Move the samosa around casually to allow for even cooking until golden.
