Samosa Recipe - That Fiji Taste

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: maida

Whole wheat flour adds fiber and nutrients.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes offer a healthier alternative with more vitamins.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers provide flavor with less heat.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can mimic garam masala in flavor.

Boil the potato till cooked (not mushy) and dice into medium chunks.

In a pan, heat oil then add jeera and fry till fragrant. Add frozen mixed vegetables and simmer for 5 minutes then add garlic and fry till brown.

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.

In a separate basin add in flour, ajwaine, til, salt and butter (at room temperature). Rub all ingredients together to make a crumbly texture.

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.

Divide the dough into equal parts making 6-7 rounds.

Roll out the dough into a circle and cut into halves to form a semi-circle.

Make each semi circle into a cone by sealing the edge.

Fill the cone with the potato filling and seal the open edge by making them stick together (use water if it does not stick).

Place on a tray lined with baking paper. The baking paper stops it from sticking to the base of the tray.

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.

Drain on paper towels to remove excess oil. Serve hot with tamarind (imli chutney) to eat it while it’s buttery and crunchy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens