Soto-Style Samosas with Spiced Potato and Pea Filling
Delicious and crunchy samosas filled with spiced potatoes, peas, and onions, made with whole wheat flour and sunflower oil, perfect as a snack or appetizer, with benefits of fiber and protein from the filling ingredients and whole wheat crust, and low in saturated fat.
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Ingredients List
For the Filling
250g boiled and mashed potatoes
100g peas
1 small onion, finely chopped
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp turmeric powder
Salt, to taste
2 tbsp sunflower oil
For the Crust
1 cup whole wheat flour
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1/2 tsp cumin seeds
1/4 cup sunflower oil
1/4 cup lukewarm water
Cooking Method
Make the Filling
Heat oil in a pan and add cumin seeds.
Add chopped onion and sauté until translucent.
Add peas, mashed potatoes, and spices, and mix well.
Make the Crust
In a large bowl, combine whole wheat flour, all-purpose flour, salt, and baking powder.
Add cumin seeds, sunflower oil, and lukewarm water, and knead to form a smooth dough.
Assemble and Fry Samosas
Divide the dough into 8 equal portions and roll each into a thin circle.
Place a tablespoon of filling in the center of each circle and fold the dough to form a triangle or cone shape.
Heat oil in a deep frying pan and fry the samosas until golden brown.
Frequently Asked Questions
Q. What is the best way to store leftover samosas to maintain their crunchiness?
To maintain crunchiness, store leftover samosas in an airtight container at room temperature for up to 2 hours. For longer storage, refrigerate or freeze them.
Q. Can I make the filling ahead of time and refrigerate or freeze it?
Yes, you can prepare the filling ahead of time and refrigerate it for up to 24 hours or freeze it for up to 2 months. Thaw frozen filling overnight in the refrigerator before using.
Q. Are samosas suitable for a vegetarian or vegan diet?
Yes, traditional samosas are vegetarian, but some recipes may include animal-derived ingredients like ghee or eggs. This recipe uses sunflower oil, making it suitable for a vegetarian diet. For vegans, ensure the oil used for frying is vegan-friendly.
