Updated: Jun 24
Prep Time: 20 Mins Cook Time: 1 hour 45 mins Serves: 4
3½ cups Potatoes Finely Diced
1 cup Carrots Very Finely Diced
1 cup Onion Very Finely Diced
½ cup Frozen Peas
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
2 tbsp Ginger Paste
1½ tbsp Green Chilli Paste
2 tbsp Sugar
1½ tsp Taj Laving Masala
1 Juice of Lime
4 tbsp Coriander Finely Chopped
4 tbsp Oil
Salt to taste
Ready-made 30 Samosa Pastry Sheets
3 tbsp Plain Flour
In a large pan, heat the oil and add the cumin seeds and asafoetida. Then add the diced potatoes, carrots, ginger paste, chilli paste, sugar and salt.
Mix well and cook on medium-low heat, occasionally stirring to ensure it does not stick to the pan.
Once the potatoes and carrots are cooked; then add the onions, peas, chopped coriander, lime juice and taj laving masala.
Mix well and simmer for 5 minutes; recheck the seasoning and cool down the filling.
In a small bowl, take the plain flour, add about 4-5 tbsp of water, and mix well, keeping the flour glue-like consistency until the paste is ready.
Peel two sheets of the samosa pastry and place them on a chopping board; from one end, make a triangle shape, dip your finger in the paste and spread it across the straight edge.
Fold in the two corners so they meet in the middle, ensuring one edge overlaps the other and press together to seal down to create a smooth upside-down cone.
Turn the cone over so the pointed end is at the bottom. Using a spoon fill the cone with the filling to ⅔ off the way up.
Seal the opening with the paste, creating a triangle pastry. Lie on the tray and pat down to even the filling out. Repeat with the remaining pastry sheets until all the samosas are ready, and deep fry until golden brown on medium heat.
One pack will make 15 samosas.