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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 174.6
  • Total Fat: 9.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 122.4 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 3.4 g

View full nutritional breakdown of Samosa calories by ingredient
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Samosa

Submitted by: SUMI324


Number of Servings: 10

Ingredients

    Pastry
    1.2 cup all-purpose flour
    2 tablespoons vegetable oil


    Filling
    1 large potatoes ,diced
    1 onion, chopped
    2 green chilies, very finely chopped
    3 tablespoons oil
    1/2 teaspoon ginger, grated
    1/2 teaspoon garlic, crushed
    2 tbsp peanuts
    1 tablespoon cilantro, finely chopped
    1/2 teaspoon turmeric
    1/2 teaspoon garam masala
    1/2 teaspoon red chili powder
    salt



Directions

FOR DOUGH:
Mix together the flour, oil and salt.Add a little water, until mixture becomes crumbly.Keep adding water, kneading the mixture till it becomes a soft pliable dough.Cover with a moist cloth and set aside for 20 minutes.
Beat dough on a work surface and knead again.Cover and set aside.

FOR FILLING.

Heat oil.
Add ginger, garlic, green chillies.
Stir fry for 1 minute, add onions and saute till light brown.

Add cilantro (fresh coriander), turmeric, red chili, salt and garam masala. Stir fry for 2 minutes.

Add potatoes and peanuts. Fry for 2 minutes.
Set aside and allow to cool.

Divide dough into 5 equal portions.
Use a rolling pin, roll a piece of dough into a 5" oval. Cut into 2 halves.

Run a moist finger along the diameter.
Roll around finger to make a cone.

Place a tablespoon of the filling into the cone.
Seal the third side using a moist finger.
Deep fry the samosas on low to medium heat until light brown.
Serve with tomato sauce or rurmeric chutney .




Serving Size: 1 piece /serving

Number of Servings: 10

Recipe submitted by SparkPeople user SUMI324.






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Member Ratings For This Recipe

  • I love the filling. I "cheat" and use a store bought flour wrap cut in half, put the filling inside and seal it with a flour and water paste. Still puffs up beautfully when cooked and very tasty. - 11/5/13

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