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Deep Fried, Stuffed Savory Pastry recipe
How to cook Deep Fried, Stuffed Savory Pastry recipe User rated: 0 [1481]
Difficulty: 3
Prep Time: mins
Cook Time: mins
Serving:
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INGREDIENTS

  • For the pastry:
  • 225g plain flour
  • teaspoon salt
  • 4 tablespoons vegetable oil
  • 4 tablespoons water
  • For the stuffing:
  • 4-5 medium potatoes, boiled and allowed to cool
  • 4 tablespoons vegetable oil
  • 1 medium-sized onion, peeled and chopped
  • 175g shelled peas, fresh or frozen
  • 1 tablespoon peeled, grated fresh ginger
  • 1 fresh hot green chili, finely chopped
  • 3 tablespoons very finely chopped cilantro
  • 3 tablespoons water
  • 1 teaspoon salt
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • Vegetable oil for deep-frying

DIRECTIONS

  • Sift the flour and salt into a bowl. Add the 4 tablespoons of vegetable oil and rub it in with your finger until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water or a tiny bit more and form the dough into a stiff ball.
  • Empty the ball out onto a clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about teaspoon oil and slip it into a plastic bag. Set it aside for 30 minutes or longer.
  • Make the stuffing: Peel the potatoes and cut them into 5 mm dice. Put 4 tablespoons oil in large frying pan and place over medium heat. When hot, put in the onion. Stir and fry them until they begin to turn brown at the edges. Add the peas, ginger, green chili, cilantro and 3 tablespoons water. Cover, lower heat, and simmer until the peas are cooked. Stir every now and then add a little more water if the frying pan seems to dry out.
  • Add the diced potatoes, salt , ground coriander, garam masala., ground roasted cumin seeds, cayenne and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may more of both. Turn off the heat and allow the mixture to cool.
  • Knead the pastry dough again and divide it into 8 balls. Keep 7 covered while you work with the eight. Roll this ball out into a 18cm round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 5 mm wide overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water.
  • Again, your seam should be about 5mm wide. Press the top seam down with the prongs of a fork or flute it with your finger. Make 15 more samosas.
  • Put about 4-5 cm oil in a small, deep frying pan or Indian karhai and set over medium-low heat. When the oil is medium-hot, put in as many samosas as the pan will hold in single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towels and serve hot, warm or at room temperature.