Sourdough samosa is an ultimate Indian snack made with classic filling, potato, peas,and spices with sourdough starter.
Servings: 12 pieces
- 2 cup +1 tablespoon / 260g All-purpose flour
- ⅓ cup / 56g canola oil
- ½ teaspoon / 1g Ajwain / carom seeds
- ½ teaspoon / 2g Salt
- 8 tablespoon Cold water
- ¼ cup +1 tablespoon / 60g Sourdough Starter I used 100% hydration starter
- ½ tablespoon Whole coriander seeds
- ½ tablespoon Cumin seeds
- ½ tablespoon Fennel seeds
- 3 Potato
- ½ cup Green peas I used frozen
- 1 tablespoon Ginger chopped finely
- 1 no. Green chili
- 2 teaspoon samosa masala
- ½ teaspoon Paprika/ Kashmiri chili powder
- ¼ teaspoon pepper
- ½ teaspoon Garam masala
- ½ teaspoon chaat masala
- 2 tablespoon Cilantro/coriander leaves chopped finely
- ½ of one Lemon juice
- ½ teaspoon Salt or to taste
- 1 ½ tablespoon Ghee if you are vegan use coconut oil
- ½ teaspoon kasturi methi optional
Mix the flour and salt, Add oil and starter and mix till you get a bread crumbs texture.
Slowly add Chilled water to this mixture and make soft dough. Knead well for about 8 minutes.
Cover and set aside to rest for at least half hour.
To make the filling
Boil potatoes with a pinch of salt until they are fully cooked using a pressure cooker. Remove the skin and mashed in into thick pieces and set aside.
In a sauce pot heat ghee add then add finely chopped ginger and green chilies sauté for a minute then add samosa masala. and toast for a while, Now adds the green peas along red chili powder, garam masala powder, and salt. Then add mashed potato and cook for a couple of minutes until it turns into a dry mixture. To this add chat masala and kasturi methi if you are using. Then add chopped coriander leaves and mix once again. Do not add water, let this cool completely. Finally add lemon juice and mix everything once again and set aside.
To make the Samosa
First knead the pastry dough which has been sitting for ½ hour, divide them into 6 portions (65g) and put them under to a kitchen towel to avoid drying. Take one portion, dust the work surface with little flour and roll out into a 5-inch oval disc, then cut that into two pieces in the center.
Take one half fold to form a cone, apply little water at the over lapping seam and glue. Fill the cone with a spoon of potato filling and again seal the open edges with water. Repeat the same process and make more samosa.
In the meantime, heat oil in a thick bottomed pan on medium flame until it reaches hot, there is no need to be smoking hot. Deep fry the samosa in batches do not over crowd. Always fry them on low heat until they turn golden and crispy on the outside. It takes about 15 minutes to each samosa. Drain excess oil with a paper towel and serve with tomato ketchup or mint coriander chutney or tamarind-date chutney.
If you want big samosa divide the dough into 85g each . If you want mini samosa use around 45-50g dough. This one yeilds standard size for which I used 65g dough portions.
You can freeze the samosa dough for upto 1 month and then thaw before you ready to make the samosa.
Calories: 841kcal | Carbohydrates: 28g | Protein: 4g | Fat: 81g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 212mg | Potassium: 284mg | Fiber: 3g | Sugar: 1g | Vitamin A: 98IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 2mg