Indian Samosa

Learn with our chef, live from New Dheli, India, how to prepare this vegetarian dish. You can bake or deep fry your samosa, eat them plain or with a coriander chutney. They taste delicious in every combination! 

INGREDIENTS 

DOUGH

• 1 ¼ cup (150 g) all-purpose flour
• ½ tsp of carom seeds (ajwain)
• ½ tsp salt (adjust to taste)
• 2 tablespoon oil
• 2 oz (60 ml) water
• 300 / 500 ml oil for deep frying (if frying the samosas)

FILLING

• 4 small potatoes (400 g), boiled, peeled and mashed
• 3 tablespoon desi ghee / oil / butter
• ½ tsp Indian red chili powder
• ¼ tsp cumin powder
• 1 inch finely chopped ginger
• 1 tsp dry mango powder (Amchur)
• ½ tsp garam masala powder
• 1 tsp salt (adjust to taste)
• 2 ½ tsp coriander powder
• 1 tsp dry pomegranate seeds

CORIANDER CHUTNEY

• 1 small onion (50 g)
• ½ cup yogurt
• ¼ cup water
• 100 g fresh coriander (2 bunches)
• 1 green chile or red chili powder (optional)
• 1 tsp salt (adjust to taste)
• 1 tsp dry mango powder
• ¼ tsp red chili powder

TOOLS

• medium size bowl
• small size bowl
• spoon
• knife
• pan for deep frying (or oven or air fryer)
• serving dish
• baking sheet (if baking the samosas)
• electric blender
• cloth

DISCLOSURES

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