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Amount Per Serving
Calories from Fat 67
% Daily Value *
Total Fat 8g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 51g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For Samosa dough
- 3 cups all-purpose flour (Maida).
- 3 teaspoons extra virgin olive oil. (some extra for the dough surface)
- 1 cup water.
- 1 teaspoon Salt.
- 1 teaspoon cumin seeds.
For Samosa stuffing
- 2 potatoes, boiled and mashed.
- 2 green chillies, finely chopped. (optional)
- ½ cup peas
- 1 teaspoon red pepper flakes
- ½ cumin seeds
- ½ turmeric
- 1 tablespoon extra virgin olive oil
- Salt to taste
- Oil for deep-frying
- In a large bowl combine all dry ingredients rub in oil using fingers and add water a little bit at a time and start kneading until it turns into a soft dough but not sticky, drizzle some extra virgin olive oil evenly over the dough, cover and set aside to rest.
- Pour oil in a skillet pan, fry cumin seeds and let it splutter add peas and cook until softened then add mashed potatoes, chopped green chillies, spices, salt cook for 2-3 minutes, switch off and set aside to cool.
- On a flat surface knead your dough again for 1 minutes and divide it into equal pieces and roll each piece into a smooth ball.
- Roll out one of the dough balls to form a circle 3 mm thick, and cut it using a sharp knife or pastry cutter into half, lightly wet straight edge of the semi-circle with water using your fingertip, join the edge and seal to form a cone shape.
- Stuff the cone with the Potato mixture, and press lightly to seal, prepare the remaining dough same way and cover.
- Heat Oil over medium-high heat until hot add samosas and fry for 2-3 mins or until golden. Transfer to the paper towel–lined plate to quickly drain any excess oil.