Samosa

This snack is as popular as it is versatile. Doubly delicious when paired with hot ginger chai on a cold, rainy day.

• Ingredients:

• Filling:
• 2 tbsp Vegetable Oil
• ½ tsp cumin seeds
• ½ cup onions, chopped
• 1 tsp Thai green chilies, chopped
• ½ tsp turmeric
• 1 tbsp coriander powder
• ½ tsp garam masala
• Salt to taste
• ½ cup frozen green peas, thawed
• 1 cup potatoes, boiled, mashed
• Pastry:
• 1½ cups Golden Temple^® Durum Atta Flour Blend
• 1 tsp salt
• 1 tsp ajwain
• 2 tbsp Vegetable Oil 
• 1/3 cup + 1 tbsp water + extra for sealing samosas
• 4 cups Vegetable Oil for deep frying

• Method:

• 1 Heat 2 tbsp (30 mL) oil in a thick bottom pan on medium high heat. Add cumin seeds. As they sputter, add onions. Sauté on medium for 3-5 minutes until translucent.
• 2 Add green chilies, turmeric, coriander powder, garam masala and salt. Stir. Add green peas. Stir. Cover and cook on medium high for 2-3 minutes. Add potatoes. Mash well.
• 3 Turn off heat. Let rest until completely cool. Divide filling into 16 parts. Make balls.
• 4 Combine pastry ingredients, except water, in a large mixing bowl. Mix well. Slowly add water.
• 5 Knead for 5 minutes to form tough dough. Cover with damp cloth. Set aside for 10 minutes.
• 6 Knead dough for 1 minute. Divide into 8 parts.
• 7 Lightly oil rolling board and rolling pin. Roll dough ball into thin circle 3½ -4” (9-10 cm) wide. Occasionally dust dough with flour to prevent sticking. Cut into two semi-circles.
• 8 Fold into cone. Fill one part of potato filling. Seal edges with water. Pinch to seal well. Repeat for rest of the dough and filling.
• 9 Heat oil on medium low heat to 300˚F (150˚C).
• 10 Completely submerge 5-6 samosas in oil. Slowly fry them for 15-18 minutes, turning occasionally until outside is golden. If not golden yet, increase the heat to medium high and cook another 1-2 minutes until golden brown.
• 11 Serve hot with cilantro and tamarind chutney or tomato ketchup.

©/TM/® Smucker Foods of Canada Corp.