Vegetables, Post, The samosa, Lean dough, Potato pies, Pies with potatoes, Rajandar Singh, Recipes from the chef

Wedge Samosa

Samosa wedges are the most delicious Indian vegetable patties. Most often they have a characteristic and recognizable triangular shape. The filling of Indian pies can be very different: lentils, spicy fresh herbs, chicken, lamb, but in this case, samosas are full of potatoes, green peas and spices.

Ingredients

Servings 2 pcs.
  • vegetable oil for frying
  • 100 g boiled potatoes
  • 7 g white raisins
  • 16 g green peas
  • 8 g cashews
  • 5 g fresh cilantro
  • 10 g vegetable oil
  • 1 g of garam masala
  • 1 g ground coriander
  • 2 g ground turmeric
  • 1 g grenade
  • 1 g curry masala
  • 1 g red pepper
  • 3 g of salt
  • 40 g flour
  • 1 g of salt
  • 1 g azhgon (preferably)
  • 20 g vegetable oil

Cooking

Step 1

Mix flour with salt and azhgon (if using), add oil and enough water to knead a stiff but plastic dough. Wrap the dough in cling film and leave on the counter for 15-20 minutes.

Step 2

Mix all the ingredients for the filling until a mushy state.

Step 3

Divide the dough into 2 parts, roll into a thin cake. Put the filling in the center and form the samosa into a triangle. Deep fry for 2-4 minutes.

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