Updated: May 6
Prep Time: 20 Mins Cook Time: 1hour 45 Mins Serves: 4
2 cups Potatoes Finely Diced
1 cup Carrots Very Finely Diced
1 cup Onions Very Finely Diced
1 cup Frozen Peas
1 tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
2 tbsp Ginger Paste
1½ tbsp Green Chilli Paste
1½ tbsp Sugar
1½ tsp Taj Laving Masala
1 Juice of Lime
4 tbsp Coriander Finely Chopped
5 tbsp Oil
Salt to taste
Ready made 30 Samosa Pastry Sheets
3 tbsp Plain Flour
In a large pan heat the oil, add the cumin seeds and asafoetida. Then add the diced potatoes, carrots, ginger paste, chilli paste, sugar and salt.
Mix well, 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 and add about 4-5 tbsp of water and mix well keeping the flour glue-like consistency, the paste is ready.
Peel two sheets of the samosa pastry, place it on a chopping broad, 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 pea filling to ⅔ of 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 samosa are made, deep fry till golden brown on medium heat.
One pack will make 15 samosas.