Samosa

Deep-fried pastry with (in this case) a vegetable filling. Very nice and accessible side-dish. Serve with chutney.

Ingredients

For dough

  • 100 g hard ghee
  • 250 g flour (maida)
  • 1/2 tsp ajwain
  • 1/2 tsp salt
  • oil for deep frying

For filling

  • 3 tbsp oil
  • 1/2 tsp cumin seeds
  • 250 g potatoes, boiled in salted water and cut into small cubes
  • 50 g split peas, boiled
  • 1/2 tsp salt
  • 1 tsp ground coriander
  • 1/2 tsp groung turmeric
  • 1 tsp chili powder
  • 1 green chili pepper, seeds removed and finely chopped
  • 1 tsp mango powder

Preparation

  • Rub the ghee into the flour to create a crumbly mass.
  • Add ajwain, salt, and enough water to make a firm but pliable dough. Leave to rest under a moist cloth for 30 minutes.
  • Meanwhile, heat the oil in a frying pan, and fry the cumin seeds until they splutter and pop. Add the rest of the ingredients for the filling, fry for a couple of minutes and leave to cool.
  • When the 30 minutes have passed, roll out the dough and create circles of about 10 cm. Place a table spoon of filling in the center of each one, fold it and press the edges tight.
  • Heat the oil (180 deg. Celcius) and fry the samosa golden brown. Drain well, serve hot.