Samosas are perhaps the most popular vegetarian appetizer, street food, tiffin (light lunch) in Pakistan. Quintessentially, it is similar to pastry such as fried empanada (popular in rural area) with spicy boiled potato stuffing inside crispy flour dough served with spicy chutney.
- Coriander seeds,
- cumin seeds,
- garam masala,
- Lemon juice,
Mix flour, origano and pinch of salt in a bowl.
Add 4tbsp oil and rub the mixture . Slowly add about 6tbsp water and knead the dough for about 10 minutes
Rub dough with oil. Cover it and set aside for 30 minutes
Dice boiled and peeled potatoes into 1/4 inch size.
Heat 4tbsp oil in a wok in medium flame.
Add green chili and fresh coriander. Add potatoes, salt and all spices.
Mix and cook on low heat for 3mins.Stir while cooking.
Add lemon juice cook another 2 minutes and keep aside.
Divide dough into 10 balls.
Roll it into flat round shape
Cut it into half. Make the half into a cone by sticking with a little water.
Fill the cone with about 3tbsp of potato mixture.
Stick the top of the cone together with water.
Repeat this again.
Heat 2cups oil over a medium-low flame in a wok
When oil is hot, put in as many samosas as it fits.
Fry until they are golden brown in color and crisp.Drain excess oil.
Serve hot with tamarind chutney