A famous Indian snack, Samosas can be probably be found anywhere in the world! They're a lovely snack for a cold day when you're just a little more than nibbly and a little less than hungry. The recipe should make between 15-18 samosas.
- 3 cups all-purpose flour
- 2 tbsps ghee (clarified butter)
- Salt to taste
- 5 large potatoes, boiled, peeled and mashed roughly
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp raw mango powder (aamchoor)
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala
- Salt to taste
- Vegetable/ canola/sunflower cooking oil for deep frying
- Mix the flour with the ghee and salt to taste. Add a little water at a time to it, to make a firm, smooth dough. Keep aside.
- In a pan, heat 2 tbsps of oil and add the cumin seeds to it. When they stop spluttering, add the coriander, tumeric, red chilli, raw mango and garam masala powders. Fry for just a few seconds.
- Add the potato to this spice mixture and mix well. Season with salt.
- Simmer and cook for 7-10 minutes. Keep aside.
- Divide the dough you made earlier in to golf ball-sized portions. On a lightly floured surface, roll each ball out into a circle roughly 7-8" in diameter (and approximately 1/6" thick).
- Cut each circle into 2 with a sharp knife.
- Take one semi-circle and lightly wet its straight edge with water. Fold it into a cone, joining this wet edge and pressing gently to seal well.
- Fill this cone 3/4 full with the potato filling made earlier. You can put any semi-dry filling you desire into Samosas - minced meat, spinach, etc.
- Lightly wet the open edges of the cone and press together to seal well. Use all the dough up in a similiar manner.
- Deep fry the Samosas till golden. Drain on paper towels.
- Serve hot with Tamarind Chutney and Mint-Coriander Chutney.