Crispy and delicious, samosas are a fried treat that will have your taste buds dancing!
Ingredients: Potato, Maida, Butter, Salt, Garam masala, Garlic, Coriander seeds, Olive oil, Fenugreek, Ginger, Coriander, Onion
1h 30min
Cook Time
16
Servings
Recipe
1804 kCal
Recipe
1
Peel and cut the 900 grams of russet potatoes, boiling them for 20 minutes or until soft.
2
In a bowl, mix 2 1/4 cups of self-rising flour, 6 tablespoons of cut butter, 1 tablespoon of ground fenugreek, and 1 teaspoon of kosher salt until the dough has a shaggy consistency.
3
Gradually add 3/4 cup of water to the mixture, kneading until it becomes a soft, pliable dough.
4
Continue kneading the dough until all dry ingredients are fully blended.
5
Wrap the dough in plastic wrap and set aside for 20 minutes.
6
Heat 2 tablespoons of olive oil in a pan, then add 1 teaspoon of grated ginger, 1 grated garlic clove, and 1 teaspoon of coriander seeds. Stir fry for 1 minute.
7
Add 1 small chopped onion to the pan and sauté until light brown.
8
Stir in 2 tablespoons of chopped cilantro, 2 tablespoons of lemon juice, 1 teaspoon of turmeric, 4 diced chili peppers, and 1 teaspoon of garam masala. Stir fry for 2 minutes.
9
Break the cooked potatoes into small pieces without mashing them, and add to the pan. Stir fry for 2 minutes, then set aside to cool.
10
Heat enough oil to immerse the largest samosa to 375°F.
11
Divide the dough into 8 equal portions.
12
Roll each portion of dough into a 5-inch oval, then cut in half.
13
Moisten the perimeter of each half with water, then place a tablespoon of the filling in the center.
14
Fold the dough over the filling, pressing any loose pieces together, and shape into a triangle. Repeat for the remaining dough and filling.
15
Fry the samosas in the heated oil, ensuring they aren't crowded in the pan. Remove and place on a cooling rack when golden brown.
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