VEGGIES
VEGGIES
Sandhya's Samosas
From a cooking class with Arya 3/18/22. Sandhya's Kitchen.
Ingredients
PASTRY
  1. 1 Cup All Purpose Flour
  2. 3 Tbsps. Butter / Ghee / Vegetable Oil
  3. 1/2 Tsp Salt
  4. 1 Tsp Carom Seed / Thyme (Optional)
FILLING
  1. 1 Tbsp vegetable oil
  2. 1 large potato (boiled)
  3. 1 Tbsp peas
  4. 1 tsp coriander/cilantro seeds (crushed)
  5. 1 tsp cumin powder
  6. 1 tsp ginger (grated)
  7. 1 tsp garlic (chopped)
  8. 1 tsp garam masala
  9. salt & pepper to taste
  10. 1/2 tsp dried mango powder/lime juice
  11. 1/2 tsp Thai (or red) chili pepper (finely chopped)
MINT CHUTNEY
  1. 1/2 Cup Mint Leaves
  2. 1/2 Cup Cilantro Leaves
  3. 1 Tsp Lime Juice
  4. 1/2 Pc Jalapeno or Serrano Pepper
  5. 1 Tbsps. Onions (Chopped)
  6. 1/2 Tsp Cumin Powder
  7. 2 Tbsps. Yogurt
  8. 1 Small Clove Garlic
Methods
SAMOSAS
  1. Mix Flour, Salt & Carom Seeds… cut Butter in the flour mixture till crumbly
  2. Gently add Water to make a hard dough (let rest for 30 minutes)
  3. In hot Oil add the Cilantro Seeds… sauté till lightly toasted; add Potatoes & Peas… cook together, gently mashing the Potatoes
  4. Season w/ Salt & Pepper, Cumin Powder, Mango Powder (or Lime Juice) & add the Garam Masala… let cool
  5. In the meantime, roll the dough into diskettes… make a cone by folding & fill the cooled stuffing generously… use water for gluing edges
  6. Fry in ‘not very hot' Oil till crispy & brown... It should take 8-10 mins for each Samosa to get cooked
  7. Serve with Mint Chutney
MINT CHUTNEY
  1. Pour everything in blender
  2. Blend into a fine paste using very little water (till you reach a pesto like consistency)
  3. Add Salt to taste