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Nutrition Facts
Serving Size 1 (292g) Recipe makes 4 servings
Calories 431
Calories from Fat 158		(36%)
Amount Per Serving		%DV
	Total Fat 17.6g	27%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 7.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 17mg		0%
Potassium 952mg		27%
Total Carbohydrate 62.1g		20%
	Dietary Fiber 5.9g	23%
	Sugars 4.0g
Protein 7.8g		15%
detailed view... how is this calculated?

Indian Samosa

Recipe #15348 | 1½ hours | 1 hour prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: Charishma Ramchandani
Dec 5, 2001

Carol had asked for this in the forums, hope this helps This is a real "must have" in my house on a rainy day or when terribly hungry or even as an appetizer at parties. Please note that the potatoes, onions and green chillies listed in the Dough portion belong in the Filling portion of the recipe. Thanks!

SERVES 4 (change servings and units)

Ingredients

Pastry

1 cup all-purpose flour
2 tablespoons vegetable oil

Filling

2 large potatoes (boiled)
1 onion, chopped
2 green chilies, very finely chopped
3 tablespoons oil
1/2 teaspoon ginger, grated
1/2 teaspoon garlic, crushed
coriander seed
1 tablespoon cilantro, finely chopped
1/2 lemon, juice of
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
salt

Directions

1
Mix together the flour, oil and salt.
2
Add a little water, until mixture becomes crumbly.
3
Keep adding water, kneading the mixture till it becomes a soft pliable dough.
4
Cover with a moist cloth and set aside for 20 minutes.
5
Beat dough on a work surface and knead again.
6
Cover and set aside.
7
FILLING.
8
Heat 3 tbsp oil.
9
Add ginger, garlic, green chillies and few coriander seeds.
10
Stir fry for 1 minute, add onions and saute till light brown.
11
Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
12
Stir fry for 2 minutes.
13
Add potatoes.
14
Stir fry for 2 minutes.
15
Set aside and allow to cool.
16
Divide dough into 10 equal portions.
17
Use a rolling pin, roll a piece of dough into a 5" oval.
18
Cut into 2 halves.
19
Run a moist finger along the diameter.
20
Roll around finger to make a cone.
21
Place a tablespoon of the filling into the cone.
22
Seal the third side using a moist finger.
23
Deep fry the samosas on low to medium heat until light brown.
24
Serve with tomato sauce or any chutney you love.

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Featured Reviews for This Recipe

From: Piper Lee

On Sep 27, 2009

Yum! My first real foray into a home-cooked Indian meal. These were awesome! I used puff pastry/phyllo dough to wrap the filling in; then baked them at 400º. Perfect. We garnished them with recipe# 103021 'Coriander and Mint Chutney' with a bit of yogurt. I also used a bit more Garam Masala and cilantro in the mix because we like the flavors. It was fun to make this because I also used coriander seed from my own herb garden. Thanks for sharing!

0 people found this review helpful

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From: chocolatelover#1

On Apr 30, 2009

the filling was excellent! I didn't make the pastry and instead used spring roll wrappers... i also used a little less turmeric (personal preference) and added a little bit more garam masala. Excellent Charishma!

1 person found this review helpful

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From: taufiq h

On Oct 6, 2002

Instead of making the shell by hand, use Phillo Dough ... its not too far from the real thing and saves lots of time. Also good to spray on olive oil and bake in an oven till golden brown for a low-fat healthy version

12 people found this review helpful

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From: Spyce

On Jun 13, 2007

I loved this!!!!! I doubled this recipe and I also browned half pound of ground beef and added it to the onions and carried on with the rest of the recipe. Also I did add about half cup of chopped cilantro instead of one tablespoon. For the pastry I used filo dough and sprayed the samosas with Pam butter and baked them in the oven till golden brown (35-45 min) I’m horrible at forming the little samosas into triangles. Mine were coming out like little blobs. After a while I decided to just fold the dough over and just make mini burrito shaped samosas! Me being Mexican American and my DH British Pakistani I gave birth to the burito samosa LOL. Thanks for sharing this tasty recipe. I love Indian food and this was the filling that I had been craving for! It hit the spot, and the somosas had an incredible flavor that one should enjoy when your taste buds are on a quest for something savory and exotic. This filling was very delicious, and tastes just like something that you would expect to get in Indian restaurants. I think adding the extra corriander seeds and extra cilantro help bring out the flavor. I should also add that the flavor comes out even better the next day after the filling as soaked up all the spices and has been chilled in the fridge over night. These are great cold or warm. The best curry houses in the UK would be jealous. =0) Thank you so much!!!!

8 people found this review helpful

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