KITCHEN CLOCK
CHOPPING & PREP
25 min
SEASONING & REST
20 min
COOKING
40 min
TOTAL
85 min
Chatpata · Medium
NUTRITION PER SERVING
| Calories | 675 kcal |
| Protein | 9 g |
| Carbohydrates | 65 g |
| Fat | 43 g |
| Fibre | 6 g |
| Sodium | 600 mg |
Estimated from the ingredients and quantities in this recipe, for 4 servings. Not lab tested.
SAMAAN
01Rub maida, ajwain, salt and ghee until it holds when pressed. Knead into a stiff dough with cold water. Cover and rest 20 minutes.
02Heat 1 tbsp oil, add jeera, ginger and green chilli. Add potato, peas, all the powders, salt and coriander. Cook 3 minutes and cool.
03Divide the dough into 4 balls. Roll each into an oval and cut in half.
04Fold each half into a cone, seal the edge with water, fill with potato and pinch the top shut.
05Heat oil to low-medium. Slide in the samosas and fry slowly for 12 to 15 minutes until blistered and golden.
06Drain and serve hot with tamarind and green chutney.
SAWAAL JAWAAB
Why are my samosas not flaky?
There was too little ghee, or the dough was soft. Rub in the ghee well and keep the dough stiff.
Can I air-fry samosas?
Yes. Brush with oil and air-fry at 180°C for 15 to 18 minutes, turning once.
