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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sift the flour and salt into a bowl. | 2. Add the softened butter and rub it in with your hands so that the flour resembles fine bread crumbs. | 3. Add warm water, a tablespoon at a time, and begin to gather the flour into a ball. | 4. You will need 5 tablespoons of water. | 5. Form a ball and begin to knead it. | 6. Knead well for about 10-15 minutes or until dough is very soft and pliable. (If you have a food processor, put the steel blade in place and empty the sifted flour and salt into a container. | 7. Add the softened butter and turn on the machine. | 8. When you have a bread-crumb consistency, begin to add about 5 tablespoons of water slowly through the funnel. | 9. Stop when the dough forms a ball. | 10. Take out the ball and knead it for 5-10 minutes or until it is very soft and pliable.). | 11. Wrap the dough in plastic wrap and let it sit for an hour in the refrigerator. | 12. The dough can be made a day in advance and refrigerated. | 13. Make the stuffing. | 14. Peel the potatoes and dice them into roughly 1/4-inch pieces. | 15. Heat the 4 tablespoons oil in a 10-12″ skillet over a medium flame. | 16. Put in the onion, stirring and frying until it turns a light-brown color. | 17. Add the peas, the ginger, Chinese parsley, and 3 tablespoons of water. Cover, lower heat and simmer very gently until peas are cooked. Stir every now and then and add additional water, a tablespoon at a time, if the skillet seems dried out. | 18. Now put in the diced potatoes, salt, coriander, garam masala, roasted ground cumin, & lemon juice. | 19. Keep heat on low and mix the spices with the potatoes. Continue cooking gently, stirring frequently, for 3-4 minutes. | 20. Check salt and lemon juice. Turn off heat and leave potato mixture to cool. | 21. Take the dough out of the refrigerator and knead again. Divide dough into 12 equal balls. Keep balls covered with plastic wrap. | 22. Place a small bowl of water on your work surface. Lightly flour on a pastry board. | 23. Flatten one of the dough balls on it and roll it out into a round about 6″ in diameter. | 24. Now cut the round in half with a sharp knife. | 25. Pick up one half and form a cone, making a 1/4″ overlapping seam. | 26. Using a little water, from the nearby bowl to create the seam. | 27. Fill the cone with a heaping tablespoon of the stuffing. Close the top of the cone by sticking the open edges of the triangle together, again with the help of a little water. This seam should also be 1/4″ wide. | 28. Press the top seam again and, if possible, “flute” it with your fingers. Put the samosa on a platter in a cool spot. Make all 24 samosas this way. | 29. Heat oil for deep frying (about 2-1/2″ deep) in a wok or other wide utensil over medium-low flame. | 30. When the oil is hot, drop in the samosas, as many as will lie in a single layer. | 31. Fry them slowly until they are golden brown, turning them over when one side seems done. | 32. When the second side of the samosas has turned a golden color, remove them from the oil with a slotted spoon and place them on a paper-towel-lined platter. | 33. Do all samosas this way. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose white flour	1 1/2	1/2	unbleached	-	-	-	-
salt	1/4	teaspoon		-	-	-	-
butter	4	tablespoons	unsalted	342.0	15.714	10.686	28.8
potato	4		boiled unpeeled cooled	-	-	-	-
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
onion	1		peeled minced	44.0	10.274000000000001	1.21	0.11
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
ginger	1	tablespoon	peeled grated	-	-	-	-
parsley	3	tablespoons	minced	4.104	0.7216	0.3386	0.0901
salt	1 1/2	1/2		-	-	-	-
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
garam masala	1	teaspoon		-	-	-	-
cumin seed	1	teaspoon	ground roasted	7.875	0.929	0.374	0.4677
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
oil				-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.