Lahore Best Samosa | Butt Samosa | Lahore Street foods | Nabeel Ahmed Vlogs Foods EP #: 16

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: none

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: none

Sweet potatoes provide more vitamins and a different flavor.

peas

🥗Healthier: green beans

💰Cheaper: none

Green beans are often less expensive and still provide crunch.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: none

Ground cumin is easier to find and use.

Prepare the dough by mixing all-purpose flour, salt, and oil in a bowl until crumbly.

Gradually add water and knead until smooth; cover and let it rest for 30 minutes.

Boil potatoes until tender, then peel and mash them in a bowl.

Heat oil in a pan over medium heat; add cumin seeds and let them sizzle for a few seconds.

Add chopped onions and green chilies; sauté until onions are golden brown.

Stir in mashed potatoes, peas, garam masala, and salt; cook for 5 minutes and remove from heat.

Add chopped coriander leaves and lemon juice to the filling; mix well.

Divide the dough into small balls and roll each into a thin circle.

Cut each circle in half to form two semi-circles.

Take one semi-circle, shape it into a cone, and seal the edge with water.

Fill the cone with the potato filling and seal the open edge by pinching.

Heat oil in a deep frying pan over medium heat until hot.

Fry the samosas in batches until golden brown, about 5-7 minutes per batch.

Remove with a slotted spoon and drain on paper towels.

Serve hot with chutney or sauce.

Cooking Techniques

Spice Level:

Allergens