Saturday, 12 May 2012


Samosa is a well-known appetizer in Nepal and India. It is made up of curried potato and peas filled into pastries which is deep fried until crispy. A green-spicy chutney is usually served alongside the somasa. Yum!


Pastry dough

2 cup flour
1/2 cup melted butter or warm oil
1 cup chilled yogurt
1/2 teaspoon salt


2 cups diced potatoes, boiled and roughly mashed
1/2 cup green peas
1/2 cup diced carrots, boiled
1 medium onion, finely chopped
1 tablespoon garlic, crushed
1 tablespoon ginger, crushed
3 fresh red chilies, julienned
1 tablespoon garam masala
1 tablespoon lemon juice
3 tablespoons cooking oil
Salt and Pepper to taste
2 tablespoon chopped cilantro


Making the wrapping

In a large bowl, combine flour, oil/melted butter, salt and a little water; crumble up thoroughly. Knead the dough out until smooth texture has been achieved. Cover with a moist cloth and let stand for at least 25 minutes.

Make 1-inch balls from the dough mass. Keep the balls covered with a wet towel at all times during the preparation. Take a dough ball and roll out into 3-inch paper-thin circles. With a sharp knife dissect the circle in the middle to form two semi-circles. Take one semi circle, apply water along the straight rim. Make a small cone by sealing the overlapping seams. 

Making the filling

In a non-stick sauté pan, heat oil. Add onion and fry until lightly browned. Add garlic, ginger, chili and garam masala; fry for a minute or so. Add mashed potatoes, green peas and diced carrots followed by lemon juice, salt and pepper. Mix all ingredients thoroughly. Cover and refrigerate until used. 


Put a tablespoon of the filling mixture into the cone and press down the cone. Close in the edges at the center. Repeat with the other balls.

Frying the samosa

In a deep frying pan, heat the oil in medium-low temperature. Slowly deep-fry the samosas and keep turning until it is crispy and golden brown. Drain on kitchen towel when ready and serve hot with chutney.


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