Corn and Pea Samosas in Caraway Seed Pastry recipe

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Ingredients

1 ½ cups all-purpose flour
2 tablespoons ghee (clarified butter)
1 tablespoon caraway seeds
½ cup warm water
1 ½ tablespoons ghee (clarified butter)
½ small onion, finely chopped
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons garam masala
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground turmeric
¼ teaspoon chile powder
½ cup corn, drained and rinsed
½ cup frozen peas, or to taste
¼ cup coconut milk
1 cup vegetable oil for frying

Nutrition Info

163.5 calories
carbohydrate: 8.7 g
cholesterol: 5.7 mg
fat: 14.1 g
fiber: 0.6 g
protein: 1.3 g
saturatedFat: 3.4 g
servingSize: -
sodium: 13.8 mg
sugar: 0.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift flour into a bowl. Add ghee and caraway seeds. Mix and gradually stir in enough water to form a firm dough. Knead on a floured surface until smooth. Cover with plastic wrap and refrigerate dough for 30 minutes.

  2. Heat ghee in a pan over medium heat. Add onion, garlic, ginger, garam masala, cumin, coriander, turmeric, and chile powder. Cook and stir until onion is soft, about 5 minutes. Add corn, peas, and coconut milk. Bring to a boil. Remove filling from heat and cool to room temperature.

  3. Roll dough on a floured surface to 1/16-inch thickness. Cut into 3 3/4-inch rounds and place a rounded teaspoon of filling into the center of each round. Brush edges with water and press together using your finger or a samosa presser.

  4. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep-fry samosas until browned, about 5 minutes per batch.

Recipe Yield

20 samosas

Recipe Note

A samosa presser is available from Asian grocery stores, but I use a dumpling press and it works just as well. I love these tasty treats and they are always gobbled up quickly.

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