Aloo samosa
Filling:
● Potato 1 kg
● 300 g x Green peas
● Oil/Ghee
● 1 x tbsp Ginger
● 5 x Garlic cloves
● 1 x tsp Cumin seed
● 1 x tsp Cumin powder
● 1 x tsp Coriander seeds
● ½ x tspTurmeric
● 1 x tbsp Curry leaves
● ½ a bunch of Coriander
● 1 x tsp Garam Masala
● 1 pinch Chili powder
● Salt
● 20 ml Lemon juice
Optional:
● ½ tsp Asafetida
● ½ tsp Amchur (mango powder)
● ½ tsp Anardana powder (pomegranate powder)
Samosa Pastry
● 500 g Flour
● 1 x tsp Salt
● 1 x tsp Ajwain (Carom) seeds
● 100 ml Oil
● 200 ml Water
Method:
Step 1: Mix oil and flour together into a crumble, add water,
ajwain seeds and salt.
Step 2: Cover with a cloth to avoid drying.
Filling:
1. Preheat the oven at 180°C.
2. Peel and dice potatoes, place in a roasting tray, drizzle some oil or ghee and roast for 20 minutes or until cooked through.
3. In oil (or ghee) on a medium heat cook the curry leaves, seeds and spices for a few minutes to obtain a sauce.
4. Incorporate the sauce to the cooked potatoes and mix well. Then add the green peas, lemon juice and
seasoning.
Method:
1. Using a rolling pin, flatten the dough between 2 sheets of baking paper until it is around 2mm thickness.
2. Use a large round cutter, and make discs. Cut discs in half. Fold the semi circle and make a cone shape, sealing with a little water and pressing gently.
3. Spoon some of the filling into the cone and seal the samosa.
4. Serve with date and tamarind chutney.
Tip: You can deep fry the samosas at 180° for 5 minutes or cook in an air fryer at 180° for 10 minutes.
● Potato 1 kg
● 300 g x Green peas
● Oil/Ghee
● 1 x tbsp Ginger
● 5 x Garlic cloves
● 1 x tsp Cumin seed
● 1 x tsp Cumin powder
● 1 x tsp Coriander seeds
● ½ x tspTurmeric
● 1 x tbsp Curry leaves
● ½ a bunch of Coriander
● 1 x tsp Garam Masala
● 1 pinch Chili powder
● Salt
● 20 ml Lemon juice
Optional:
● ½ tsp Asafetida
● ½ tsp Amchur (mango powder)
● ½ tsp Anardana powder (pomegranate powder)
Samosa Pastry
● 500 g Flour
● 1 x tsp Salt
● 1 x tsp Ajwain (Carom) seeds
● 100 ml Oil
● 200 ml Water
Method:
Step 1: Mix oil and flour together into a crumble, add water,
ajwain seeds and salt.
Step 2: Cover with a cloth to avoid drying.
Filling:
1. Preheat the oven at 180°C.
2. Peel and dice potatoes, place in a roasting tray, drizzle some oil or ghee and roast for 20 minutes or until cooked through.
3. In oil (or ghee) on a medium heat cook the curry leaves, seeds and spices for a few minutes to obtain a sauce.
4. Incorporate the sauce to the cooked potatoes and mix well. Then add the green peas, lemon juice and
seasoning.
Method:
1. Using a rolling pin, flatten the dough between 2 sheets of baking paper until it is around 2mm thickness.
2. Use a large round cutter, and make discs. Cut discs in half. Fold the semi circle and make a cone shape, sealing with a little water and pressing gently.
3. Spoon some of the filling into the cone and seal the samosa.
4. Serve with date and tamarind chutney.
Tip: You can deep fry the samosas at 180° for 5 minutes or cook in an air fryer at 180° for 10 minutes.