MithoSamosa
Samosa is the deep-fried pastry snack found at every tea shop in Nepal — a crisp triangle around a spiced potato and vegetable filling, always with a spoon of tangy chutney.
Ingredients
- 1 1/2 cups All-purpose flour, for pastry
- 2 medium Potato, boiled and mashed
- 1/2 cup Green peas and carrot, diced
- 1 small Onion, finely chopped
- 1 tsp Ginger, minced
- 1-2 Green chili, chopped
- 1 tsp Cumin seeds
- 1/2 tsp Garam masala
- 3 medium Tomato, for chutney
- 500 ml Vegetable oil, for deep frying
- to taste Salt
Steps
- Makes about 10 samosas. Knead the flour with a little oil, salt and water into a firm dough; rest 20 minutes.
- Cook peas and carrot with onion, ginger, green chili, cumin and garam masala until fragrant, then fold in the mashed potato and salt.
- Roll the dough into ovals, cut in half, and fold each half into a cone, sealing the seam with a dab of water.
- Fill each cone with the potato mixture and seal the top edge shut, pressing firmly so no filling escapes while frying.
- For the chutney, char the tomatoes, peel, and blend with salt and a splash of water.
- Deep-fry the samosas over medium heat, turning occasionally, until deep golden and crisp all over, about 10-12 minutes.
- Drain on a rack and serve hot with the tomato chutney.
Nutrition
| Per serving (2-3 pieces · with tomato chutney) | Per 100 g |
|---|---|
| 404 kcal | 167 kcal |
| Protein: 8.2 g | 3.4 g |
| Carbs: 50.8 g | 21 g |
| Fat: 19.4 g | 8 g |
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