Ashoki de Samose
Ashoki de Samose
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon carom seeds
- 1/4 cup ghee, melted, or vegetable oil
- 1/2 cup water, warm, as needed
For the Filling
- 1 pound potatoes, boiled, peeled, and mashed
- 1/2 cup green peas, frozen, thawed
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1/2 onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur powder, (dry mango powder)
- 1 teaspoon salt, or to taste
- 1/4 cup fresh coriander leaves, chopped
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the dough: In a large mixing bowl, combine the all-purpose flour, salt, and carom seeds. Add the melted ghee (or oil) and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add the warm water, a little at a time, and knead until a firm, smooth dough forms. It should not be sticky. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
⏱️ 15 min
- 2
Prepare the filling: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the ginger-garlic paste and chopped green chili, and cook for another minute until fragrant.
⏱️ 5 min
- 3
Add the coriander powder, turmeric powder, garam masala, and amchur powder to the pan. Sauté for 30 seconds, stirring constantly, to toast the spices. Add the mashed potatoes, thawed green peas, and salt. Mix everything well, breaking up any large potato lumps, until the filling is thoroughly combined and heated through. Stir in the fresh chopped coriander leaves. Remove from heat and let the filling cool completely.
⏱️ 10 min
- 4
Shape the samosas: Divide the rested dough into 8 equal portions. Take one portion and roll it into an oval shape, about 6-7 inches long and 3-4 inches wide, on a lightly floured surface. Place about 2 tablespoons of the cooled potato filling along the center of the oval. Fold one long side of the dough over the filling to meet the other long side, forming an elongated crescent or pasty shape. Press the edges firmly to seal, creating a slightly irregular, elongated samosa. You can crimp the edges with a fork for a decorative seal. Repeat with the remaining dough and filling.
⏱️ 15 min
- 5
Fry the samosas: Heat 4 cups of vegetable oil in a deep kadai or heavy-bottomed pot over medium heat. To test if the oil is ready, drop a small piece of dough into it; it should sizzle and slowly rise to the surface. Do not let the oil get too hot, as this will brown the samosas too quickly without cooking them through.
⏱️ 5 min•🌡️ 325
- 6
Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pot. Fry them on medium-low heat, turning occasionally, until they are golden brown and crispy on all sides, which will take about 8-10 minutes per batch. The slow frying ensures a crispier crust. Remove the fried samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas.
⏱️ 20 min•🌡️ 325
- 7
Serve Ashoki de Samose hot with your favorite chutney or ketchup.
Kitchen Tools
Nutrition Facts (per serving)
Ashoki de Samose
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon carom seeds
- 1/4 cup ghee, melted, or vegetable oil
- 1/2 cup water, warm, as needed
For the Filling
- 1 pound potatoes, boiled, peeled, and mashed
- 1/2 cup green peas, frozen, thawed
- 1 tablespoon vegetable oil
- 1 teaspoon cumin seeds
- 1/2 onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur powder, (dry mango powder)
- 1 teaspoon salt, or to taste
- 1/4 cup fresh coriander leaves, chopped
For Frying
- 4 cups vegetable oil, for deep frying
Instructions
- 1
Prepare the dough: In a large mixing bowl, combine the all-purpose flour, salt, and carom seeds. Add the melted ghee (or oil) and rub it into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add the warm water, a little at a time, and knead until a firm, smooth dough forms. It should not be sticky. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
⏱️ 15 min - 2
Prepare the filling: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the cumin seeds and let them splutter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the ginger-garlic paste and chopped green chili, and cook for another minute until fragrant.
⏱️ 5 min - 3
Add the coriander powder, turmeric powder, garam masala, and amchur powder to the pan. Sauté for 30 seconds, stirring constantly, to toast the spices. Add the mashed potatoes, thawed green peas, and salt. Mix everything well, breaking up any large potato lumps, until the filling is thoroughly combined and heated through. Stir in the fresh chopped coriander leaves. Remove from heat and let the filling cool completely.
⏱️ 10 min - 4
Shape the samosas: Divide the rested dough into 8 equal portions. Take one portion and roll it into an oval shape, about 6-7 inches long and 3-4 inches wide, on a lightly floured surface. Place about 2 tablespoons of the cooled potato filling along the center of the oval. Fold one long side of the dough over the filling to meet the other long side, forming an elongated crescent or pasty shape. Press the edges firmly to seal, creating a slightly irregular, elongated samosa. You can crimp the edges with a fork for a decorative seal. Repeat with the remaining dough and filling.
⏱️ 15 min - 5
Fry the samosas: Heat 4 cups of vegetable oil in a deep kadai or heavy-bottomed pot over medium heat. To test if the oil is ready, drop a small piece of dough into it; it should sizzle and slowly rise to the surface. Do not let the oil get too hot, as this will brown the samosas too quickly without cooking them through.
⏱️ 5 min•🌡️ 325 - 6
Carefully slide 3-4 samosas into the hot oil, ensuring not to overcrowd the pot. Fry them on medium-low heat, turning occasionally, until they are golden brown and crispy on all sides, which will take about 8-10 minutes per batch. The slow frying ensures a crispier crust. Remove the fried samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining samosas.
⏱️ 20 min•🌡️ 325 - 7
Serve Ashoki de Samose hot with your favorite chutney or ketchup.