Samosas of Mughal India

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed cauliflower

Sweet potatoes provide vitamins and a different flavor.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Edamame offers protein while being easy to find.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: caraway seeds

Ground cumin is more accessible and easier to use.

Melt 2 tablespoons of ghee over medium heat.

Add the minced onion and sprinkle a bit of salt over them, cooking until well browned.

Turn up the heat to high and add the ground meat and ginger, cooking for a couple of minutes.

Sprinkle on the rest of the salt, pepper, coriander, cardamom, cumin, clove, and sumac.

Cook the mixture, moving it around the pan occasionally, until the meat is well cooked and the filling is dry.

Remove from heat and let the filling cool completely while making the dough.

Pour the melted ghee into the flour and mix with a spoon.

Rub the flour into the ghee until it resembles crumbles.

Add water a tablespoon at a time if needed to form a dough, ensuring it is not too wet.

Knead the dough for about 10 minutes until stiff but smooth, adding more water if too crumbly.

Set the dough in a bowl, cover with a damp cloth, and let it rest for 15 minutes.

After resting, knead the dough for another 2-3 minutes.

Divide the dough into 6 or 12 equal pieces and place them back in the bowl under the damp cloth.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens