Samosa
Rajkot-style large samosa with spicy potato-pea filling and thinner, crispier shell. Served with sweet-sour tamarind chutney and sev — Rajkot street essential.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- green peas — 75 g (whole)
- Potato — 100 g (chopped)
- salt (optional) (whole)
- All-purpose Flour — 200 g (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- Boil the potatoes until soft, then peel and mash coarsely, keeping some texture.
- Make a stiff dough with the maida, a little oil and salt, adding water gradually. Cover and rest the dough for 20 to 25 minutes.
- Meanwhile, heat a little oil in a pan, add the green peas and cook for 3 to 4 minutes until soft.
- Add the mashed potato to the peas, along with salt, and mix well, cooking for 2 to 3 minutes so the stuffing comes together. Mix in the chopped coriander leaves and let the stuffing cool.
- Divide the dough into equal balls, roll each into an oval and cut in half to get two semi circles. Shape each semi circle into a cone, sealing the straight edge with a little water.
- Fill each cone with the potato-peas stuffing, then seal the open edge firmly, pressing to close the samosa completely so no filling leaks out while frying.
- Heat the oil in a kadai on medium-low flame and fry the samosas slowly, turning occasionally, until they turn golden brown and crisp all over, about 10 to 12 minutes.
- Drain on paper to remove excess oil and serve hot with green chutney or tamarind chutney.
Common questions
- How many calories in one plate of Samosa?
- 155 kcal per plate.
- How much cooking time?
- 45 min — 30 min prep, 15 min cooking.