Potato Samosas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 429 cal. | (20 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 420 mg | (11 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 70 grams Ghee
- 350 grams Pastry flour
- salt
- 400 grams potatoes
- 3 garlic cloves
- 4 Cardamom
- ¼ tsp Mustard seed
- ½ tsp ground Turmeric
- 100 grams Frozen pea
- 2 Tbsps cilantro
- vegetable oil (for frying)
Preparation steps
Heat 40 grams of ghee and let cool slightly. Mix together the flour, melted ghee, salt and about 175 ml (approximately 3/4 cup) of water and knead into a smooth dough. Cover with plastic wrap and let rest for 30 minutes.
Thaw peas.
Rinse, peel and cut the potato into small cubes. Peel and chop garlic. Break the cardamom pods open and coarsely grind the seeds with mustard seeds in a mortar and pestle.
Heat the remaining ghee in a pan, saute the spices quickly. Add the potatoes and garlic and saute briefly. Add 1/2 cup of water, cover and cook over low heat for about 10 minutes. Add the peas and cook for about 5 minutes, until the potatoes are soft. Stir in the coriander and allow to cool.
Divide the dough into 12 pieces and roll out on a lightly floured surface to about 18 cm (approximately 7 inches) circles. Halve the dough circles and twist each half into a bag shape. Fill each bag with 1 tablespoon of the potato filling. Moisten the edges with water and squeeze firmly to seal.
For deep-frying, fill a deep pan (or deep fryer) with plenty of oil heated to about 175°C (approximately 350°F). Fry the samosas in batches until golden brown. Drain on paper towels and serve hot.
