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Samosa (Stuffed Pastry)
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Samosas go well with chutneys and make a nice snack or side dish.

Serves: 20 samosas

Prep Time:
Cook Time:
Total Time:

North Indian Vegetarian Side Dish

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For shell:
1 cup plain maida (cake or pastry flour)
2 tbsp. warm oil
Salt, to taste
Water to knead dough

For filling:
3 tbsp. oil
1/2 tsp. ginger, ground
2 green chilies, crushed
1/2 tsp. garlic, minced
1/2 tsp. coriander seeds, ground
1 onion, finely chopped
1 tbsp. coriander (cilantro), finely chopped
Juice of 1/2 lemon
1/2 tsp. turmeric powder
Salt to taste
1 tsp. red chili powder
1/2 tsp. garam masala (spice mix)
2 large potatoes, peeled, boiled and mashed


  1. Make well in the flour and fill with oil, salt and little water. Mix well and add water in small amounts until soft and pliable. Cover with a moist towel and set aside for 20 minutes.
  2. Return dough to flat surface and knead again, the cover again and set aside.
  3. In a skillet, fry ginger, green chili, garlic, and coriander seeds in 3 tbsp. oil over medium high heat for one minute.
  4. Add chopped onion and continue sautéing until light brown in color (about 6-8 minutes)
  5. Add coriander, lemon, turmeric, salt, red chili, garam masala and continue sautéing for 2 minutes.
  6. Finally, add mashed potatoes and sauté an additional 2 minutes, stirring constantly. Set the filling aside to cool.
  7. Roll out dough and cut out a 5 inch diameter circle.
  8. Cut in half, add a teaspoon of filling in the center, and then fold and press three sides together to make a cone shape. The cone will hold together if you wet the edges with a little but of water, applied with your finger.
  9. Deep-fry five or six at a time in hot oil over medium heat. The samosas are ready when they are golden brown. Be careful not to fry on high heat as the samosas will not be crisp. Drain on paper towels to remove excess oil.
  10. Serve hot with chutney.

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