(making 16 mini ones)
For the filling
-2 potatoes diced
-1 onion chopped
-2 green chilli chopped
-2 tbsp chopped coriander
-2 tbsp frozen peas
-1/2 tsp ginger mince
-1/2 tsp whole cumin
-1/2 tsp mustard seed
-1/4 tsp fennel seed
-1/4 tsp chilli flakes
-Pinch of onion seed
-Pinch of asofoeda
Heat 2-3tbsp oil add the cumin, mustard seeds, fennel seeds, and onion seed and stir.
Wait till it pops then add the onion and ginger and stir on high heat for 2 mins.
Put heat down to medium and cook for 2 mins.
Add asasifeoda, chilli and coriander powder and salt and stir for 2 mins on high heat.
Add the cubed potatoes and stir for 3 mins.
Add 1/2 cup water and cook on low heat covered for 10 mins or until potato cubes are mushy soft.
Add the frozen peas
(If you're using fresh peas add it earlier on, at the stage when you add the water to the potatoes)
Mix in the chopped coriander and chillies too with the peas.
Leave for another 2 mins on low heat then turn off the heat.
Let it cool before filling.
Samosa dough recipe:
-2 cups flour
-3/4 cup Water
-1/4 cup Oil/ghee
-1/2 tsp Salt
Get the flour, oil/ghee and salt in a bowl and then using your finger tips rub the mixture till you get crumb like texture.
Gradually add water little bit at a time as you're kneading it into a dough.
The dough needs to be firm.
Cover dough and keep aside for 20 mins
Get the dough and knead again and divide into equal sized balls. (This recipe will make 8)
Roll out each ball into
oval like circle then cut in half
Brush water around the flat edge of one Half.
Make a cone bringing both ends together slightly overlapping.
Press it down to close in the middle.
Put the filling in and make a fold on the top flap, bring it over and pinch to close together.
To fry the samosas~
To get crispy somosas:
heat the oil to a high temperature and then put the samosas into the hot oil.
reduce the heat to low after 10 secs and fry the samosa.
Cook it till golden and crispy.
Important: don't put directly into low heat oil or you'll get oily somosas. And also if you continue cooking on high heat somosas won't be as crispy
Take out onto a paper towel to absorb excess oil.
For healthy option.
Foil and grease a ovenproof tray.
Place the somosas on top and bake for 30mins at 180'c/gas mark 4
Serve with your favourite sauce/chutney
For the filling
-2 potatoes diced
-1 onion chopped
-2 green chilli chopped
-2 tbsp chopped coriander
-2 tbsp frozen peas
-1/2 tsp ginger mince
-1/2 tsp whole cumin
-1/2 tsp mustard seed
-1/4 tsp fennel seed
-1/4 tsp chilli flakes
-Pinch of onion seed
-Pinch of asofoeda
Heat 2-3tbsp oil add the cumin, mustard seeds, fennel seeds, and onion seed and stir.
Wait till it pops then add the onion and ginger and stir on high heat for 2 mins.
Put heat down to medium and cook for 2 mins.
Add asasifeoda, chilli and coriander powder and salt and stir for 2 mins on high heat.
Add the cubed potatoes and stir for 3 mins.
Add 1/2 cup water and cook on low heat covered for 10 mins or until potato cubes are mushy soft.
Add the frozen peas
(If you're using fresh peas add it earlier on, at the stage when you add the water to the potatoes)
Mix in the chopped coriander and chillies too with the peas.
Leave for another 2 mins on low heat then turn off the heat.
Let it cool before filling.
Samosa dough recipe:
-2 cups flour
-3/4 cup Water
-1/4 cup Oil/ghee
-1/2 tsp Salt
Get the flour, oil/ghee and salt in a bowl and then using your finger tips rub the mixture till you get crumb like texture.
Gradually add water little bit at a time as you're kneading it into a dough.
The dough needs to be firm.
Cover dough and keep aside for 20 mins
Get the dough and knead again and divide into equal sized balls. (This recipe will make 8)
Roll out each ball into
oval like circle then cut in half
Brush water around the flat edge of one Half.
Make a cone bringing both ends together slightly overlapping.
Press it down to close in the middle.
Put the filling in and make a fold on the top flap, bring it over and pinch to close together.
To fry the samosas~
To get crispy somosas:
heat the oil to a high temperature and then put the samosas into the hot oil.
reduce the heat to low after 10 secs and fry the samosa.
Cook it till golden and crispy.
Important: don't put directly into low heat oil or you'll get oily somosas. And also if you continue cooking on high heat somosas won't be as crispy
Take out onto a paper towel to absorb excess oil.
For healthy option.
Foil and grease a ovenproof tray.
Place the somosas on top and bake for 30mins at 180'c/gas mark 4
Serve with your favourite sauce/chutney
Source: Ramadan Recipes
