Starters
Samosas with potato and pea filling
Crispy triangular pastries are filled with potato and peas seasoned with cumin, chili and coriander.
75 minDifficulty: medium
Servings in this printout: 4
Ingredients
Servings
- 300 g wheat flour
- 60 ml oilfor the dough
- 1 tsp salt
- 1.2 dl waterfor the dough
- 400 g potatoes
- 100 g frozen peas
- 1 tsp cumin seeds
- 0.5 tsp garam masala
- 0.5 tsp chili powder
- 15 g fresh corianderfinely chopped
- 50 g oilEstimated amount absorbed by the batch; use about 1 L for frying and drain the excess. Excess oil is excluded from the nutrition estimate.
Method
- Mix flour and salt. Pour in the oil. Add water and knead into a firm dough. Cover and let rest for 30 minutes.
- Boil the potatoes until cooked and dice them. Heat a splash of oil in a pan and toast the cumin.
- Add potatoes, peas, garam masala and chili powder. Fry for a few minutes. Stir in coriander and cool.
- Divide the dough into 8 parts and roll into thin ovals. Cut in half and shape the half cones by wetting the seam with water.
- Fill the cones with the potato mixture and close the edges carefully.
- Fry the samosas in 170-degree oil in batches for 6-8 minutes until they are crispy and golden brown. Drain with paper towels.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 73.37 g
- Total carbohydrates (incl. fibre and polyols)
- 78.17 g
- Protein
- 11.99 g
- Fat
- 27.48 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- wheat flour · A suitable GI value was unavailable for this ingredient.
Notes
- Make sure the filling has cooled before filling the dough.