Samosa Recipe Kit Recipe

Indian cuisine · 250 calories

Samosa Recipe Kit recipe

About this recipe

Discover the authentic flavors of India with our Samosa Recipe Kit, a perfect blend of spices and textures wrapped in a crispy, golden crust. This kit includes all the essentials like Maida, aromatic spices, and fresh herbs to create the perfect dough and masala filling. Follow our easy step-by-step instructions to craft triangular, cone-shaped samosas that are fried to perfection. Ideal for snacks, parties, or a delightful treat, this kit brings the taste of traditional street food to your kitchen. Order now on the AnyFeast website or app and embark on a culinary journey with our Samosa Recipe Kit! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

  • - Cofresh Whole Green Chilli 350g
  • 100 G East End Ground Coriander
  • 100 G Fresh Green Peas 100g
  • 100 G Natco Ajwain Carom Seeds 100g
  • - Fresh Asian Coriander Bunch
  • 100G East End Cumin Whole Seeds
  • 400G Daucy Potatoes 400G
  • 100 G Rajah Garam Masala
  • 100 G Saras Turmeric Haldi Powder
  • 1 L Crisp N Dry Oil
  • 750 G Top-Op Table Salt Drums
  • 1.5 Kg Matthews Cotswold Organic Plain Flour, 1.5Kg
  • 190G Natco Garlic & Ginger Paste, 190G

Instructions

  1. 1. In a bowl, mix 1 cup organic plain flour, 1/4 tsp carom seeds, 1/4 tsp salt, and 2 tsp oil. Gradually add water and knead into a stiff dough. Cover and rest for 30 minutes.
  2. 2. Heat 2 tbsp oil in a pan. Add 1/2 tsp cumin seeds and let them splutter. Add 1/2 cup finely chopped potatoes, 1/4 cup peas, 1/2 tsp garlic & ginger paste, and 1 chopped green chili. Sauté for 2-3 minutes.
  3. 3. Add 1/4 tsp turmeric, 1/2 tsp coriander powder, 1/2 tsp garam masala, 1/4 tsp amchur, and salt. Mix well and cook until the potatoes are tender. Stir in 2 tbsp chopped coriander. Let the filling cool.
  4. 4. Divide the dough into 4 equal portions. Roll each into a thin oval shape. Cut each oval in half to form two semi-circles.
  5. 5. Take one semi-circle, apply water along the straight edge, and fold to form a cone. Fill the cone with the potato mixture, leaving space at the top.
  6. 6. Apply water to the open edge of the cone and seal it tightly to form a triangular samosa.
  7. 7. Heat cooking oil in a deep pan for frying. Gently slide the samosas into the hot oil and fry on medium heat until golden brown and crispy.
  8. 8. Drain on paper towels and serve hot with tamarind chutney or mint chutney.