Samosas can be served as an appetizer or afternoon snack for guests. They are deep fried so when you feel like treating yourself take some out of the freezer and fry for yourself. They were traditionally eaten with chutney in South Asia but now they are often served with Tomato ketchup. The latter is needed to offset the spiciness of the Samosas. Samosas can be stuffed with a variety of fillings from, potatoes, mixed vegetables, ground beef or mutton or even chicken.
- 500g Potatoes (boiled, peeled, mashed)
- Salt to taste
- 1 tbsp Chili flakes
- 1 tsp Cumin seeds
- 1 tsp Whole coriander seeds
- 1 tsp Dried mango powder
- ½ tsp Nigella Seeds (Kalonji)
- ½ tsp Fenugreek seeds (Methi dana)
- 8 -10 Curry leaves
- 1 tbsp Green coriander leaves chopped
- 2 Green chilies chopped, optional
- 2 tbsp Oil
- Samosa patti as required
- Oil to fry in
- In a fry pan add oil, curry leaves, dried mango powder, Nigella seeds and Fenugreek seeds and 1 tsp of chili flakes stir spoon and splutter curry leaves with spices.
- Boil the potatoes until soft and then mash potatoes. Add into a mixing bowl along with cumin seeds, chili flakes, whole coriander, green coriander, green chili, salt and pour curry leaves with oil mix all very well.
- Now make samosa shape (triangle shape) and fill samosa filling and sealed with beaten egg or flour.
- Fry in hot oil and serve.
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