2 tablespoons of vegetable oil, Plus extra for deep frying
½ teaspoon cumin seeds
2 Green chilies, finely chopped
1 onion, chopped
¼ teaspoon salt
A pinch garam masala
¼ teaspoon ground coriander
1 ½ cups potatoes, roughly smashed
A handful cilantro leaves, chopped
1 recipe quantity, samosas pastry Dell
¼ cup all purpose flour mixed with a little water to make a glue
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Heat the oil in a saucepan over medium heat. Add the cumin seed andf ry, stirring, about 30 seconds, or until they splutter. Don’t burn. Add the chilies and onion and continue frying stirring occasionally, 6 to 8 minutes until the onions are golden brown. Add the salt, ground coriander, and garam masala and continue stirring one minute. Stir in the mashed potato and cilantro leaves.
Heat the oil in a saucepan over medium heat. Add the cumin seed and fry, stirring, about 30 seconds, or until they splutter. Don’t burn. Add the chilies and onion and continue frying stirring occasionally, 6 to 8 minutes until the onions are golden brown. Add the salt, ground coriander, and garam masala and continue stirring one minute. Stir in the mashed potato and cilantro leaves.
Divide the dough into eight balls of equal size and roll out on a lightly floured surface into thin 15-inch rounds, then cut each in half. Apply the glue to the straight edge of each semicircle. Full the dough into a cone shape, sealing the pasted straight edge. Then hold the cone with the tapered end down and fill it with about 1 tablespoon of the potato mixture.
Seal the samosas with a little more glue, pressing the edges firmly together. Repeat into all the dough and filling is used. Heat sufficient oil for frying in a heavy bottomed sauce pan over high heat or in a deep fat fryer to 375°F, or until a small piece of dough sizzles in the oil and comes to the surface.
Fry a few samosas at a time 3 to 4 minutes until golden brown then remove with a slotted spoon and drain on paper towels, continue frying the samosas in batches. Return oil to the correct temperature before adding each new batch. Once fried, these keep in the refrigerator up to 2 days. Reheat in the oven at 350°F 10 to 15 minutes before serving. Refrigerate uncooked samosas up to four days or freeze for one month. Serve hot with cilantro chutney ( see cilantro Chutney)
Divide the dough into eight balls of equal size and roll out on a lightly floured surface into thin 15-inch rounds, then cut each in half. Apply the glue to the straight edge of each semicircle. Full the dough into a cone shape, sealing the pasted straight edge. Then hold the cone with the tapered end down and fill it with about 1 tablespoon of the potato mixture.
Seal the samosas with a little more glue, pressing the edges firmly together. Repeat into all the dough and filling is used. Heat enough oil for deep frying in a heavy bottomed sauce pan over high heat or in a deep fat fryer to 375°F, or until a small piece of dough sizzles in the oil and comes to the surface.
Fry a few samosas at a time 3 to 4 minutes until golden brown then remove with a slotted spoon and drain on paper towels, continue frying the samosas in batches. Return oil to the correct temperature before adding each new batch. Once fried, these keep in the refrigerator up to 2 days. Reheat in the oven at 350°F 10 to 15 minutes before serving. Refrigerate uncooked samosas up to four days or freeze for one month. Serve hot with cilantro chutney ( see Cilantro Chutney)
Cuisine Writer
