Samosas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 14.9 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.4 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 281 mg | (7 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 700 grams waxy potatoes
- 200 grams Peas (frozen)
- 20 grams ginger
- 50 grams Ghee (or butter)
- ½ tsp Cumin
- 1 pinch Chili powder
- 1 tsp sweet ground paprika
- ½ tsp Garam Masala
- 4 Tbsps freshly chopped cilantro
- 300 grams Pastry flour
- 1 tsp salt
- Pastry flour (for dusting)
- vegetable oil (for frying)
Preparation steps
Rinse potatoes, trim and cook in boiling water until tender, about 20 minutes. Drain, let moisture evaporate, peel and press through a ricer.
Thaw peas in a bowl. Peel ginger and grate finely. Heat 2 tablespoons of ghee and fry the cumin until it crackles, about 1 minute. Add the ginger and peas and fry for 1-2 minutes. Add the potatoes, chili powder and paprika and stir-fry for about 5 minutes. Add the garam masala and cilantro, mix, remove from heat and let cool.
Mix the flour with the salt in a bowl. Melt remaining ghee over low heat and add along with about 120 ml (approximately 1/2 cup) of water to the flour. Using your hands to mix, then knead to a smooth dough, cover with a damp cloth and let rest for about 20 minutes.
Roll out the dough as thin as possible on a floured surface. Cut into squares of about 10 cm (approximately 4 inches) and set 1-2 teaspoons of the filling on top of each. Fold into triangles and press the edges tightly together with wet hands.
Heat frying oil in a wide saucepan (it is hot enough when small bubbles appear on a wooden spoon dipped in the oil). Deep fry the samosas until golden brown on each side for 2-3 minutes. When finished, remove with tongs, drain on paper towels, allow to cool briefly and serve warm.
Serve with a chili dip, if desired.
