Samosa

We all are looking forward to the spiritual journey of Ramadan. To break our fast at iftar, we look forward to savor the traditional Ramadan treats. One of them is samosa. These samosas can be prepared ahead and frozen, making iftar preparation easy.

Recipe

Ingredients

For the dough

  • 2 cups flour
  • 2 – 3 tablespoons SUFI Banaspati
  • ½ tsp salt
  • ½ tsp cumin seeds
  • Water, as required

 
For the filling

  • 3 – 4 potatoes, boiled, peeled, mashed
  • Salt, to taste
  • Red chilli, to taste
  • Corrainder leaves, as required
  • 2 tbsp SUFI cooking oil
  • ¼ tsp onion seeds
  • ¼ tsp mustard seeds

 
Method

Filling:

Heat cooking oil in a pan and add the onion seeds and mustard seeds. Fry until aromatic.

Add salt and red pepper. Add mashed potatoes and mix until spices are well mixed in the potatoes.

Remove from heat. Cool to touch and add coriander leaves to the mixtures.

Dough:

Put all ingredients except water in a dish. Rub all the ghee in the flour. The mixture will resemble fine bread crumbs.

Add water in little quantities and knead into dough. Leave for 5 -10 minutes and knead again. The dough should be non-sticky, soft and non-pliable.

Samosa

Roll out a small ball of dough. Cut into to two half circles. Wet the straight edge and join together to form a cone. Place a heaped teaspoon of filling and close the cone by applying water on the open edge.

Place on a tray. If you are not using the samosa immediately, you can freeze them and take out as required.

Fry on moderate heat until golden on both sides.

 

 

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