| food | Food type | Main Ingredients | Take time | Serve |
| India | Rice and flour | vegetable | 40 minutes | 2 places |
ingredient
- 1 cup all-purpose flour (flour mixture)
- 2 tablespoons ghee (for the dough)
- 1 teaspoon Carom seeds (flour mixture)
- A little salt (flour mixture)
- 1 tbsp ghee (for the filling)
- 1 tbsp cumin seeds (for the filling)
- 1 tbsp chopped chili (for the filling)
- 1 inch sliced ginger (for filling)
- 3 medium potatoes, boiled (for the filling)
- 1/2 cup cooked peas (for the filling)
- 1 teaspoon Indian chili powder (for the filling)
- 1 teaspoon turmeric powder (for filling)
- 1/2 teaspoon garam masala powder (for the filling)
- 1 tbsp coriander powder (for filling)
- 1 head of shallots (ingredients for the filling)
- Oil for frying (ingredients for filling)
Preparation
- Sift all purpose flour into a bowl, add ghee, Carom seeds, salt and mix well. You can add water.
- Knead the dough until it comes together and form into a ball. Leave for 20-25 minutes, covering the surface with a damp cloth.
- Stir-fry the filling. Heat a pan and add ghee, cumin seeds, turmeric powder, and shallots. Stir-fry until well blended.
- Add chili peppers, coarsely mashed potatoes, green peas, Indian chili powder, garam masala powder, coriander powder, salt.
- Stir to mix well, add coriander, turn off the heat and set aside.
- Divide the dough into equal portions, roll it out into an egg shape, and cut it into two parts.
- Shape the dough into a cone shape, put the prepared filling in, then touch the edges of the dough with water and press them together to form a samosa shape.
- Add oil to a pan and wait until it is hot. Add the samosas and fry until they change color. Remove and drain the oil.
- Served with mint sauce and tamarind sauce.
