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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook potatoes (20-25min.), rinse with cold water, peel and mash (leave chunky). | 2. Heat 2 teaspoons of ghee, add garlic, grated ginger and onion and let fry until translucent. Add spices and let toast for about 30 seconds. | 3. Add peas and transfer mixture to potatoes. | 4. Salt and pepper to taste. | 5. Cut puff pastry into squares (you should get about 16-20). | 6. Melt the rest of ghee (or butter) and brush the pastry squares. | 7. Preheat oven to 200°C. | 8. Fill the pastry squares with a generous teaspoon of potatoefilling and form into triangles. Press ends tightly togehter using your fingers or a fork. | 9. Brush triangles with ghee. | 10. Transfer your samosa triangles to a baking tray lined with non-stick baking paper and let bake until golden brown (usually 15-20 min.) at 200°C. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	400			546840.0	44786.0	7252.0	37730.0
potato	5	potatoes		-	-	-	-
pea	100			4116.0	739.9	274.4	19.6
onion	1		chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
gingerroot	1		sized peeled grated	-	-	-	-
garam masala	1	tablespoon		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
cumin	1/2	teaspoon		3.9375	0.4645	0.187	0.2338
butter	2 -3	teaspoons		0.0	0.0	0.0	0.0

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