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🍽️ Crispy Samosas

447 kcal · 30 min · 4 servings

Ingredients

• 300 g flour
• 4 tbsp ghee (or clarified butter)
• 1 tsp salt
• 1 l oil (for frying)
• oil (for the work surface)
• 1 onion
• 400 g minced lamb
• 2 tsp freshly grated ginger
• 2 tbsp ghee (or clarified butter)
• 0.5 tsp cumin seeds
• 0.25 tsp chili powder
• 1 tsp coriander powder
• 1 tsp paprika powder (sweet)
• 1 tsp garam masala
• 125 g frozen peas
• salt

Instructions

1. 1. Put flour, ghee (clarified butter), salt, and 175 ml of water into a bowl.
2. 2. Knead everything into a firm and elastic dough.
3. 3. Cover the bowl.
4. 4. Let the dough rest for about 20 minutes.
5. 5. Peel the onion.
6. 6. Cut it into small cubes.
7. 7. Heat ghee in a pot.
8. 8. Fry cumin seeds over medium heat for about 1 minute.
9. 9. Stir in the ginger and all spices except salt.
10. 10. Add the onions and minced meat.
11. 11. Fry until crumbly.
12. 12. Add the peas.
13. 13. Fry everything for about 5 minutes, stirring occasionally.
14. 14. Reduce the heat.
15. 15. Place the lid on.
16. 16. Let it simmer for 10 minutes.
17. 17. Add 1/2 cup of water if necessary.
18. 18. Season with salt.
19. 19. Let the filling cool down.
20. 20. Divide the dough into 8 equal balls.
21. 21. Oil a large wooden board.
22. 22. Roll each dough ball into a round flatbread with a diameter of about 20 cm.
23. 23. Cut each flatbread in half.
24. 24. Fold the halved flatbread at the straight edge in the middle.
25. 25. Press the edges firmly together with moistened fingers.
26. 26. Put about 2 teaspoons of filling into the pouch.
27. 27. Seal the edges with moistened fingers.
28. 28. Repeat this process for all samosas.
29. 29. Heat oil in a pot over medium heat.
30. 30. Add the samosas in batches to the hot oil.
31. 31. Fry them for about 3 to 4 minutes.
32. 32. Turn them once.
33. 33. Place them on kitchen paper to absorb excess oil.
34. 34. Keep the finished samosas warm.

Nutrition per serving

• kcal: 447
• Protein: 11 g · Fett/Fat: 46 g · Carbs: 12 g