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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Dough. | 2. Mix the flour and salt together in a medium sized bowl. | 3. Make a well in the centre and add the buttermilk or yogurt. Mix first with a spoon and then with your hand to make a smooth dough. | 4. Add extra flour as needed to keep the dough from being sticky. The dough will be quite soft. Knead in the bowl for about five minutes. | 5. Cover tightly and refrigerate until you are ready to assemble the samosas. | 6. Filling. | 7. Peel potatoes and chop them into 1-inch pieces. Place in a saucepan, cover with water and boil until very soft. Drain and transfer to a medium-sized bowl. Mash and set aside. | 8. Melt the butter in a heavy skillet. Add onion, garlic, ginger, mustard seeds, coriander and salt. Saute over medium heat about 8 - 10 minutes, or until the onions are quite soft. | 9. Add the onion mixture to the potatoes, along with the remaining ingredients. Mix well but try not to smush the peas. | 10. Cool for at least 15 minutes. | 11. Assembly and baking. | 12. Preheat the oven to 425°F Generously oil a baking sheet, or cover with parchment paper. | 13. Have ready a small container of flour, a fork, a small bowl of water and a pastry brush. | 14. Flour a clean surface and, one by one, roll one inch balls of dough into a five inch circle. | 15. Place approximately 1 1/2 tablespoons of filling in the centre of each circle. | 16. Brush the inside edges of the circle with a little water and fold the edges together to make a small hem. Crimp the edges firmly with a fork. | 17. Place each samosa as it is made on the greased baking sheet. | 18. Bake at 425F for 15 minutes, then turn the oven down to 375F, turning the samosas over when you do. Bake for 10 more minutes. | 19. Serve within 15 minutes of baking with chutney or your favourite dipping sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2 1/2	cups		1445.7	316.5135	23.5025	5.609
salt	1/2	teaspoon		-	-	-	-
buttermilk	1	cup		-	-	-	-
potato	2			-	-	-	-
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
onion	1	cup	minced	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
coriander	1	teaspoon	dried	0.0767	0.0122	0.0071	0.0017
salt	3/4	teaspoon		-	-	-	-
green pea	1 1/2	cups	uncooked	176.175	31.4288	11.7885	0.87
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
cayenne				-	-	-	-

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