Samosas with Chile Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 11.97 g | (12 %) | ||
| Fat | 17.8 g | (15 %) | ||
| Carbohydrates | 78.12 g | (52 %) | ||
| Sugar added | 4.99 g | (20 %) | ||
| Roughage | 5.68 g | (19 %) |
| Vitamin A | 1,222.99 mg | (152,874 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.15 mg | (10 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 4.04 mg | (34 %) | ||
| Vitamin B₆ | 0.39 mg | (28 %) | ||
| Folate | 46.61 μg | (16 %) | ||
| Pantothenic acid | 0.73 mg | (12 %) | ||
| Biotin | 6.03 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 78.26 mg | (82 %) | ||
| Potassium | 889.58 mg | (22 %) | ||
| Calcium | 94.34 mg | (9 %) | ||
| Magnesium | 45.06 mg | (15 %) | ||
| Iron | 4.09 mg | (27 %) | ||
| Iodine | 0.83 μg | (0 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 7.7 g | |||
| Cholesterol | 18.67 mg |
Ingredients
- For the samosas
- 70 grams Ghee
- 350 grams Pastry flour
- salt
- 400 grams Sweet potato
- 3 garlic cloves
- 4 Cardamom
- ¼ tsp Mustard seed
- ½ tsp ground Turmeric
- 100 grams Frozen pea
- 2 Tbsps finely chopped cilantro
- vegetable oil (for frying)
- For serving
- Chili sauce (prepared, for dipping)
- Chutney (prepared, for dipping)
- For the chile sauce
- 750 grams ripe Tomatoes
- 3 red chili peppers
- 1 onion
- 2 Tbsps olive oil
- 2 garlic cloves
- 1 Tbsp Tomato paste
- 1 Tbsp Vinegar
- 30 grams sugar
- salt
- freshly ground peppers
- 1 tsp cornstarch
Preparation steps
For the samosas, heat 40 grams (approximately 3 tablespoons) of ghee (clarified butter) and let cool slightly. Mix the flour with the still liquid ghee, salt and about 175 ml (approximately 3/4 cup) of water and knead to form a smooth dough. Wrap in foil and let rest for 30 minutes.
Thaw the peas.
Rinse and peel the sweet potatoes and cut into small cubes. Peel and chop the garlic. Break open the cardamom pods and grind the seeds with mustard seeds in a mortar.
Heat the remaining ghee in a pan, sauté the spices briefly, add the potatoes and garlic and sauté. Pour in approximately 1/2 cup of water, season with salt, cover and cook over low heat for about 10 minutes. Add the peas and cook for another 5 minutes, until the potatoes are soft. Stir in the cilantro and allow to cool.
Divide the dough into 12 pieces and roll out on a lightly floured surface into about 18 cm (approximately 7 inch) circles. Halve the dough circles and place some of the filling on each. Fold up into a triangular shape around the filling.
Pour the oil into a deep-fryer or a deep pan and heat to about 180°C (approximately 350°F). Fry in portions until golden brown. Drain on absorbent paper and keep warm.
For the chile sauce, blanch the tomatoes for a few seconds, peel, quarter, core and cut into cubes.
Cut the chilies in half lengthwise, remove the seeds and ribs and chop finely.
Peel the onion, chop and sauté along with the chile in hot oil in a pan. Press the garlic into the pan, sauté, add the tomato, stir and simmer for a few minutes. Add the sugar, vinegar and 1 cup of water. Season with salt, cover and simmer for another 15 minutes.
Mix the cornstarch with 1 tablespoon cold water until smooth, stir into the sauce, bring to a boil and let thicken.
Season with salt and pepper. Serve the hot samosas alongside the chile sauce.
