How to make samosa
To prepare the dough, take a golf ball size of the dough and roll into a ball. Flatten and then using a rolling pin, roll out the dough into a circle until it is as thick as a tortilla. Cut the circle in half.
Take 1 half of the circle in your hand and bring the cut edges together, moisten one edge with water and press the edges together so you end up with a cone shape.
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- 2 cups all-purpose flour, plus more for kneading
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon ground turmeric
- 3 tablespoons grapeseed oil, plus 2 cups for frying
- 2 tablespoons water, plus more if needed
- 16 ounces frozen mango, defrosted
- 2 tablespoons fresh mint, roughly chopped
- 1 tablespoon fresh basil, roughly chopped
- Pinch paprika
- Pinch of salt
- 1 medium sweet potato, about 10 ounces
- 1 small gold potato, about 5 ounces
- 1/2 cup fresh or frozen peas, defrosted
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon garam masala
- 1/8 teaspoon salt
- In a large mixing bowl, mix the flour, paprika, salt and turmeric until combined.
- Add the grapeseed oil and water.
- Using your hands, mix until the dough comes together in a ball, if it is too dry add more water.
- Transfer the dough ball to a floured surface and knead until smooth, about 2 minutes.
- Cover well with plastic wrap and set aside.
- Add all the mango, mint, basil, paprika and salt to a food processor and pulse until almost smooth but still slightly chunky.
- Transfer to a bowl and set aside.
- Using a fork, prick both the potatoes 3 times, turn over and repeat.
- Microwave the sweet potato for 3 minutes, turn and microwave for another 3 minutes. Remove and set aside to cool.
- Microwave the gold potato for 3 minutes, turn and microwave for another 3 minutes. Remove and set aside to cool.
- When the potatoes are cool enough to handle, peel both.
- Chop the potatoes into bite size chunks and add to a mixing bowl.
- Add the peas to the potatoes.
- In a small bowl mix the cumin, cardamom, garam masala and salt.
- Mix the spice mixture into the potatoes and peas until well combined, be gentle so you don't break up the potatoes.
- Add water to a small bowl and have it close by.
- Take a golf ball size piece of dough, form into a ball and roll into a circle using a rolling pin, about the thickness of a tortilla.
- Cut the circle in half.
- Take one of the halves and make a cone by taking the two ends of the cut side folding them into the center of the curve so the center of the cut side makes the point of the curve. Wet the edges with water using your finger and stick the edges together.
- While holding the 'cone', add 1 tablespoon of filling, wet one edge and pinch together to seal and finish the triangle shape.
- Repeat until all the samosas are made.
- Heat the grapeseed oil in a large saucepan to 350 degrees F.
- Working in batches of 4, fry the samosas until golden brown, about 5 minutes, drain on a paper towel.
- Serve warm with the mango chutney.
* The samosas will keep in a sealed container for 5 days in the refrigerator, or 3 months in the freezer. To reheat, place them on a baking sheet and warm in a 350 degree C oven for 5-6 minutes.
Serving Size:2 samosa
Amount Per Serving: Calories: 684 Total Fat: 55g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 47g Cholesterol: 0mg Sodium: 201mg Carbohydrates: 44g Fiber: 4g Sugar: 11g Protein: 5g