- 1 1/2 cups all-purpose flour
- 2 tablespoons ghee (clarified butter)
- 1 tablespoon caraway seeds
- 1/2 cup warm water
- Filling:
- 1 1/2 tablespoons ghee (clarified butter)
- 1/2 small onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons grated fresh ginger
- 2 teaspoons garam masala
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon chile powder
- 1/2 cup corn, drained and rinsed
- 1/2 cup frozen peas, or to taste
- 1/4 cup coconut milk
- 1 cup vegetable oil for frying
- Sift flour into a bowl. Add ghee and caraway seeds. Mix and gradually stir in enough water to form a firm dough. Knead on a floured surface until smooth. Cover with plastic wrap and refrigerate dough for 30 minutes.
- Heat ghee in a pan over medium heat. Add onion, garlic, ginger, garam masala, cumin, coriander, turmeric, and chile powder. Cook and stir until onion is soft, about 5 minutes. Add corn, peas, and coconut milk. Bring to a boil. Remove filling from heat and cool to room temperature.
- Roll dough on a floured surface to 1/16-inch thickness. Cut into 3 3/4-inch rounds and place a rounded teaspoon of filling into the center of each round. Brush edges with water and press together using your finger or a samosa presser.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep-fry samosas until browned, about 5 minutes per batch.
05/22/2019
recipepes.com
corn and pea samosas in caraway seed pastry, recipe
PT15M
PT1H
5
455 calories
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