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Samosa stuffed with potatoes and peas on a spicy yogurt and turmeric sauce

Samosa stuffed with potatoes and peas on a spicy yogurt and turmeric sauce

Samosa stuffed with potatoes and peas on a spicy yogurt and turmeric sauce

  • Chef: Ritu Dalmia
  • Difficulty: Average
  • Time: 120 min of preparation, 60 min of cooking
  • Type of Cooking: Frying
  • Doses for: 4 people


For the batter:

  • Flour 300 g
  • Thyme seeds 5 g
  • Oil 20 ml
  • Salt 5 g
  • Lukewarm water 100 ml

For the content:

  • Fresh peas 100 g
  • Baked potatoes 300 g
  • Salt to taste
  • Clarified butter 10 g
  • Chilli powder 5 g
  • Turmeric 3 g
  • Oil for frying 2 lt

For the sauce:

  • Yogurt 500 ml
  • Chickpea flour 75 g
  • Turmeric 3 g
  • Fennel seeds 2 g
  • 5 g pieces of ginger
  • Parsley 10 g
  • Salt to taste
  • Oil 50 ml
  • Mustard seeds 3 g
  • Curry leaves 5 g


First, we prepare the mixture for the batter: combine all the dry ingredients so that they are well blended, then add and mix the liquid ingredients. Leave to rest for 2 hours at room temperature. In the meantime, prepare the contents: take a pan, heat the clarified butter, add the roast potatoes that we have to break up and lightly crush with your hands, add salt, turmeric, chili pepper and then, finally, put the peas. Leave to rest until it cools down and is dry.

After two hours of rest, mix the mixture for the batter and work it in a cylinder, cut into pieces of 30 gr. Roll out the individual pieces making them round. On each of the obtained discs make a cut from the bottom to the center, take it in your hand and work it to create a cone, then insert the contents into pieces and close like a ravioli joining two sides (in fact we will get a sort of triangle, which we will then close starting from the top). With a fork, squeeze the closing edge well so that the contents do not come out during cooking. In a large and deep pot, heat the oil over low heat for two minutes (it must not be too hot) and cook the samosas on a slightly warm fire for 45 minutes/hour. They will have to be well cooked and crunchy. For the sauce: take a pan, add oil, fennel seeds, pieces of ginger, mustard seeds, and curry leaves. In a bowl, we put the yogurt, chickpea flour, turmeric and salt, mix and pour it into the pot. We add a drop of water and cook by stirring on low heat. If needed, add a pinch of sugar to make it bittersweet. We add the parsley and the sauce is ready. We serve the sauce and place the samosas on top, we can garnish with mint, potato chips, pomegranate grains, and a drop of sweet yogurt.

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