Ingredients
Oil- 2 tbsp
Small Onion, finely chopped-1
Clove Garlic, crushed-1-2
Cumin-1 tsp
Chili Flakes-1/2-1 tsp
Curry Powder-1 tbsp
Lentils-1 cup
Large potato, finely chopped-1
Fresh or frozen peas-1 cup
Water-1 cup
Flour (Maida)-1 tbsp
Water, extra-1/4 cup
Pastry
All-purpose flour-3 cups
Oil-3 tbsp
Warm water-1 cup h2.
Preparation
- In a skillet, over medium heat, add canola oil, onion, garlic, curry powder, cumin, chili flakes, cook 1 minute, stirring.
- Add lentils, cook, and continue stirring for 2 minutes; add potatoes, peas, and water, bring to the boil, reduce heat, and simmer, covered 20 minutes or until potatoes are tender.
- Blend flour with second water, add to mixture, and stir until mixture boils and thickens.
- To make pastry, sift flour into bowl, stir in canola oil, and add cumin, gradually stir in enough water to mix to form dough.
- Knead on lightly floured surface for about 5 minutes or until smooth. Cover, let stand 10 minutes. Divide pastry in half, roll each half to 1/8 inch (3 mm) thickness. Cut into rounds/squares using 3.5 inches (9 cm) cutter.
- Place 1 tsp (5 mL) of filling into centre of each round, brush edges of pastry lightly with water and fold in half. Press edges together with thumb and finger.
- Repeat with remaining pastry and filling. Deep fry samosas a few at a time until golden brown (about one to two minute); drain on paper towel.
Condiments
Serve with mint
chutney
Click here for-baked samosa, punjabi samosa, onion samosa, meat samosa
image credit-su-lin
