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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. ---The Dough---. | 2. Mix and rub oil into the flour till you can make firm balls with your hands. | 3. Add a bit more oil, if necessary. | 4. Add water, a little at a time, to make a very stiff dough. | 5. It should be so stiff that you should not require any extra flour for dusting while rolling. | 6. Knead for 5-7 minutes, roll into a large ball. | 7. Cover with a damp cloth and set aside while you make your filling. | 8. ---The Filling---. | 9. Heat oil. | 10. Add cumin seeds, ginger and green chilies. | 11. Give it 4-5 twirls, add potatoes and everything else. | 12. Sauté for two minutes. | 13. Remove. | 14. ---The Paste---. | 15. In a cup, make a thick paste with 1 tblsp of flour and 1 tblsp of water. | 16. This is the 'glue' with which you will seal the samosas. | 17. When all the above is organized, make walnut-size balls with the dough and roll each out to make circles of about 6" in diameter. | 18. With a sharp knife, halve each circle to make 'D' shapes. | 19. Put a little paste on half the length of the cut side and overlap it with the other half to form a cone. | 20. Lightly press the glued edges to seal. | 21. Fill the cone 2/3rds with the mixture. | 22. Again, apply paste on the insides of the open edges at the top. | 23. Press to seal the glued edges. | 24. Voila! | 25. Your triangular shaped samosa is ready to be fried! | 26. Make all the samosas--remember to cover them with a well-squeezed damp cloth. | 27. When all are done, heat oil, 3 inches deep, in a wok/fry pan. | 28. Slide each samosa in--do it in batches of 6 or 8. | 29. Once you have a batch in the oil, reduce heat and fry on medium-low till they are golden brown and nice and crisp. | 30. Serve hot with ketchup or coriander/mint chutney. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	250	g		222.5	0.0	49.5	1.25
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
purpose flour	1	tablespoon		222.5	0.0	49.5	1.25
water	1	tablespoon		0.0	0.0	0.0	0.0
potato	4			-	-	-	-
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
ginger	1		chopped	1.6	0.3554	0.0364	0.015
coriander leaf	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
green chili	1 -2		chopped	0.0	0.0	0.0	0.0
chat masala	2	teaspoons		222.5	0.0	49.5	1.25
cumin powder	1	teaspoon	roasted	222.5	0.0	49.5	1.25
garam masala	1/2	teaspoon		222.5	0.0	49.5	1.25
salt				-	-	-	-

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