Nutrition balance score
Good
Glycemic Index
68
Moderate
Nutrition per serving
Calories3052.4 kcal (153%)
Total Fat157.2 g (225%)
Carbs359.3 g (138%)
Sugars13.5 g (15%)
Protein54.2 g (108%)
Sodium3386.1 mg (169%)
Fiber23.3 g (83%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
pastry
200gplain flour
30gbutter
1 tspajwain
carom seeds
1 tspsesame seeds
½ tspsalt
½ cupwater
cold
1potato
large, boiled
½ tspmasala
½ tsppulao masala
salt
to taste
¼ cupcoriander
chopped
2chillies
small, diced
1 tspchilli powder
0.25lime juice
1 cupmixed frozen vegetables
2 Tbspoil
more for frying
1 tspjeera
cumin
1 Tbspginger garlic paste
1 tspghee
Instructions
Step 1
Boil the potato till cooked (not mushy) and dice into medium chunks
Step 2
In a pan, heat oil then add jeera and fry till fragrant.
Step 3
Add frozen mixed vegetables and simmer for 5 minutes then add garlic and fry till brown
Step 4
Mix in masala, pulao masala, salt to taste, chilli powder, coriander, chillies, lime juice and ghee. Cook for 5 minutes then set aside to cool
Step 5
In a separate basin add in flour, ajwaine, til, salt and butter (at room temperature). Rub all ingredients together to make a crumbly texture
Step 6
Add the water gradually and mix until a dough comes together. If you put in too much water and the dough gets sticky, add a handful of flour and mix till a soft dough is formed
Step 7
Divide the dough into equal parts making 6-7 rounds
Step 8
Roll out the dough into a circle and cut into halves to form a semi-circle
Step 9
Make each semi circle into a cone by sealing the edge
Step 10
Fill the cone with the potato filling and seal the open edge by making them stick together (use water if it does not stick)
Step 11
Place on a tray lined with baking paper. The baking paper stops it from sticking to the base of the tray
Step 12
Heat oil in a frying pan (or deep fryer) and add the samosas into them without overcrowding it. Lower heat and cook 2 minutes each side, then cook a further 2 minutes each side
Step 13
Drain on paper towels to remove excess oil. Serve hot with tamarind (imli chutney) to eat it while it’s buttery and crunchy.
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