Receta Classic Samosa - Detailed Nutritional Facts

All Purpose flour: 1/2 cup ( if using only APF, double the quantity)

Carrom seeds (Ajwain): 1/2 tsp

Coriander/Parsley flakes: 1tsp (use any dry green flakes)

Method for making Samosa dough: - In a bowl, mix the dry ingredients - whole wheat and all purpose flour, salt, ajwain, dry coriander flakes. Add butter (at room temperature) or oil into the flour and mix it well. Slowly add water to the mix and knead the flour to make a smooth but tough dough (the dough is slightly tougher than chapati dough but should be comfortable to work). Wrap the dough in a plastic wrap and set aside for at least half an hour.

Sweet petit peas: 1/4 cup (thawed and soaked in warm water if using frozen)

Paneer: 2tsp (cut into small cubes), optional

Cumin seeds: 1 tsp

Salt : To taste

Cashews, Peanuts: 2 tsp (roasted)

Note: Gently crushed fennel and coriander in mortar and pestle are the key taste defining ingredients in the samosa.

Boil the potatoes, peel of the skin and dice into small cubes.

Heat oil in a nonstick pan.

Add cumin seeds, onion and ginger julliens.

Saute for couple of minutes, then add the potatoes and peas, followed by seasoning to taste.

Let it cool for a while before adding to the pastries.