2 cups flour
1/4 cup melted ghee
1/4 cup + 2 tbsp water
1 tsp dried thyme
3/4 tsp salt
1/2 lb potatoes
1/2 cup green peas
8 cashews
2 tsp raisins (optional)
1 tbsp ghee
3/4 tsp cumin
1 tsp minced ginger
2 green chiles, chopped
Pinch asafoetida
1/2 tsp red chili powder
3/4 tsp garam masala
1/2 tsp dry mango powder (I left this out)
1 tsp dry pomegranate seeds
Cilantro leaves, chopped


Heat up a pot of salted water and boil potatoes until just done. Do not mash, but crumble up.

Combine together the flour, thyme, salt and ghee. Rub flour between your hands to incorporate ghee. Add water a little at a time and mix into the flour. Form dough and cover and set aside.

Heat up a pan with ghee and saute cumin until beginning to sizzle. Add the ginger, green chili and saute until fragrant. Add cashews and raisins now if adding and fry.

Add in the potatoes, chili powder, garam masala, dry mango powder, and pomegranate seeds and salt. Mix well and saute for 5 minutes. Remove pan from heat, then add coriander leaves and mix. Set aside to cool on a plate.

Make 4-5 balls out of the dough and prepare a greased area to roll out dough. Roll out into an oval shape and cut in half.  Roll out edges if thicker. Rub water on the cut edge and roll edges to make a cone. Fill with potato mix and smear water on all edges. Bring together  and make a pleat on one side, then bring back the pleat and seal. Finish making all samosas.

Heat oil in a large pan on medium heat. Oil will be hot enough when dropped in the oil and rises slowly. Add samosas  to the oil and deep fry until golden in batches.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s