Ingredients for the Pastry:
• 300g all-purpose flour
• 2 Tbsp. Vegetable oil for mixing
• Salt to taste
• Warm water
Ingredients for the filling:
• 2 large potatoes
• 1 tbsp. minced garlic
• ½ teaspoon red chili powder (Optional)
• 1 onion, finely diced
• 3 green chilies, finely diced (Optional)
• ½ teaspoon ginger, minced
• ½ teaspoon curry powder
• 3 tablespoons oil for frying the filling
• Vegetable oil for deep frying the samosas
• Salt to taste
Directions
The Filling
- Peel the potato skin, Wash and dice. Boil the diced potatoes in water just enough to cover the potatoes and add 1/4 tsp. salt. Boil for about 10mins till they soften then drain out the excess water.
- Heat the 3 tbsp. vegetable oil for frying the filling in a frying pan on medium heat.
- Add the green chilies (optional), ginger and garlic. Stir fry for 2 minutes; add the onions and fry till it turns golden brown. Add the salt to taste, curry powder, pepper (optional) and stir fry for 3 mins. Add the diced potatoes and Stir fry for 3 mins. Set aside and allow to cool
- In a bowl, mix the flour, salt and vegetable oil together. slowly add in the water until the mixture forms a pliable dough (can be easily molded).
- Cover with a moist cloth and set aside for 20mins (Covering prevents it from drying)
- Divide the dough and roll into equal sized balls
- Take one ball of dough and roll it out with a rolling pin on a flat surface until it is extremely thin (The other balls should be covered to avoid drying).
- Divide the rolled out dough into two Halves. Take one half and form a cone. Mix a little flour with water then rub in between the overlapped edges so as to keep the filling inside once you start frying.
- Fill the cone with the potato filling then seal completely by pinching the opening together. Repeat the process till the dough and filling is finished.
- Transfer Onto a paper towel to drain off the excess oil.
Serve hot with ketchup
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