Pea and potato Samosas

Name: Pea and potato Samosas (Tarkaari ko Samosaa)
Cuisine: Nepali
Ingredients: 2 to 3 cups vegetable oil, divided; 2 pounds potatoes, any variety; ¼ cup vegetable oil; ½ teaspoon salt; ½ teaspoon ajowan seeds, crushed; ¼ cup fine-grain semolina; 2½ cups all-purpose flour plus extra for rolling; 4 to 5 green onions (white and pale green parts), finely chopped; 2 tablespoons fresh lemon or lime juice; 2 tablespoons fresh lemon or lime juice; 1 teaspoon salt, adjust to taste; ½ teaspoon ground turmeric; 2 cups frozen peas, thawed and thoroughly drained; 1 cup finely chopped cilantro; 3 medium cloves garlic, minced; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper powder; 1 teaspoon cumin seeds; 1 medium onion, finely chopped (about 1 cup); 2 fresh mild green chilies, chopped; 1 tablespoon minced fresh ginger

Tarkaari ko Samosaa

Preparation info

Makes
25 to 30
samosaa

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

These fried turnovers filled with vegetables, meat, or a combination, are one of Nepal’s most popular snacks. Traditionally served with chutney or dipping sauce, I like to serve them as a light lunch with yogurt or salad.

Ingredients

Dough

2½ cups all-purpose flour plus extra for rolling
¼ cup fine-grain semolina
½

Asia
Nepal
Lunch
Snack
Vegan

Method

To make dough

Combine the flour, semolina, ajowan seeds, and salt in a bowl. Rub in the oil until the mixture resembles a coarse meal. Gradually add ¾ to 1 cup of water until the dough holds together. Knead the dough until semi-firm, adding a little flour if it fee