Samosa by Batch by @yourgujaratimum

1h35

12 servings

🥕

4

Carrots

🥔

3

Potatoes

🫛

200 g

Frozen peas

🧅

2

Onions

🍋

1

Lemon juice

🫗

4 tbsp

Cooking oil

1 packet

Maggi magic masala

🌼

1 tsp

Mustard seeds

🧂

2 tsp

Salt

🍬

2 tsp

Sugar

🫙

1 tsp

Clove powder

🪵

1 tsp

Cinnamon powder

🫙

1 tsp

Turmeric powder

💧

330 ml

Water

🫓

Filo pastry

🌾

Flour

🌿

1 handful

Coriander

🌶️

1

Green chilli

  1. Add
    • Cooking oil
    • Mustard seeds
    • Onions

    In a pan add oil and mustard seeds, let it pop, then add chopped onions to sauté.

  2. Add
    • Potatoes
    • Carrots
    • Frozen peas

    Once sautéed, add small diced potatoes, carrots and frozen peas, stir very well.

  3. Add
    • Maggi Magic Masala
    • Lemon juice
    • Mustard seeds

    Add all the spices along with Maggi Magic Masala and lemon juice, mixing well, then cover with the lid, stirring really well then covering again.

  4. Add
    • Water
    • Carrots
    • Potatoes

    Add water, stir well again and cook until the vegetable is soft, around an hour on slow heat.

  5. Fold
    • Filo pastry

    With the filo, fold the half in a triangle shape to form a pocket.

  6. Add
    • Flour
    • Water
    • Maggi magic masala

    Add the masala filling into the pocket and fold the top flap over to seal the pocket with the glue made of water and flour mixed together.

  7. Deep-fry
    • Cooking oil

    Deep fry on medium heat for 2-3 mins or until crispy golden brown.

  8. Blitz
    • Coriander
    • Sugar
    • Salt

    For the chutney, blitz together the coriander, sugar, salt, green chilli and water.

Samosa by Batch by @yourgujaratimum

1h35

12 servings

🥕

4

Carrots

🥔

3

Potatoes

🫛

200 g

Frozen peas

🧅

2

Onions

🍋

1

Lemon juice

🫗

4 tbsp

Cooking oil

1 packet

Maggi magic masala

🌼

1 tsp

Mustard seeds

🧂

2 tsp

Salt

🍬

2 tsp

Sugar

🫙

1 tsp

Clove powder

🪵

1 tsp

Cinnamon powder

🫙

1 tsp

Turmeric powder

💧

330 ml

Water

🫓

Filo pastry

🌾

Flour

🌿

1 handful

Coriander

🌶️

1

Green chilli

Preparation Steps

  1. Step 1/8

    In a pan add oil and mustard seeds, let it pop, then add chopped onions to sauté.

    🫗Cooking oil
    🌼Mustard seeds
    🧅Onions
    🍳Pan
    🥄Spoon

  2. Step 2/8

    Once sautéed, add small diced potatoes, carrots and frozen peas, stir very well.

    🥔Potatoes
    🥕Carrots
    🫛Frozen peas
    🍳Pan
    🥄Spoon
    🔪Knife
    🪵Cutting board

  3. Step 3/8

    Add all the spices along with Maggi Magic Masala and lemon juice, mixing well, then cover with the lid, stirring really well then covering again.

    Maggi Magic Masala
    🍋Lemon juice
    🌼Mustard seeds
    🧂Salt
    🍬Sugar
    🫙Clove powder
    🪵Cinnamon powder
    🫙Turmeric powder
    🍳Pan
    🥄Spoon
    ✨Lid

  4. Step 4/8

    Add water, stir well again and cook until the vegetable is soft, around an hour on slow heat.

    💧Water
    🍳Pan
    🥄Spoon
    ✨Lid

  5. Step 5/8

    With the filo, fold the half in a triangle shape to form a pocket.

    🫓Filo pastry

  6. Step 6/8

    Add the masala filling into the pocket and fold the top flap over to seal the pocket with the glue made of water and flour mixed together.

    🌾Flour
    💧Water
    🥣Bowl
    🥄Spoon

  7. Step 7/8

    Deep fry on medium heat for 2-3 mins or until crispy golden brown.

    🫗Cooking oil
    🍲Deep fryer pot

  8. Step 8/8

    For the chutney, blitz together the coriander, sugar, salt, green chilli and water.

    🌿Coriander
    🍬Sugar
    🧂Salt
    🌶️Green chilli
    💧Water

Composition

Ingredients

Types

Vegetables, Fruit, Oils, Spices, Condiments, Sweeteners, Liquids, Grains, Dough, Herbs

Ingredients

Carrots, Potatoes, Frozen peas, Onions, Lemon juice, Cooking oil, Maggi magic masala, Mustard seeds, Salt, Sugar, Clove powder, Cinnamon powder, Turmeric powder, Water, Filo pastry, Flour, Coriander, Green chilli

Notes

Potatoes (medium), Lemon juice (juice of 1 lemon), Salt (for the filling), Sugar (for the filling), Water (for the filling, for the chutney), Filo pastry (amount not given), Flour (mixed with water to make a glue paste to seal the pastry, amount not given), Coriander (for the chutney), Green chilli (for the chutney)

Allergens

Gluten, Mustard

Dietetics

Dietary regimen

Egg-Free, Pescatarian

Calories

140 kcal

Macro nutrients

Protein: 2.8g, Carbohydrates: 16g, Fat: 7g, Fiber: 1.8g, Sugars: 1.8g

Nutritional Information

Minerals

Sodium: 230mg, Potassium: 180mg, Iron: 0.8mg, Calcium: 15mg

Vitamins

Vitamin A: 900µg, Vitamin C: 6mg, Vitamin K: 8µg, Folate: 20µg

Preparation

Time Information

Preparation

30 minutes

Cooking

1 hour 5 minutes

Overall

1 hour 35 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Pan, Lid, Spoon, Bowl, Deep fryer pot

Appliances

Blender

Type

Type

Type Of Dish

Snack, Starter, Appetizer, Dip

Occasions

Diwali

Origin

Source

Platform

instagram

Original Creator

@yourgujaratimum

Origin

Cuisine

Indian

Geographic

India, Gujarat

Various

Aspect

Texture

Crispy, Crunchy, Soft, Flaky

Flavors

Spiced, Savory, Zesty, Earthy, Sweet-sour

Other

Price

Low

Recommended Preservation

freezer

Preservation Infos

unfried (assembled) samosas : 2-3 months (freezer,store flat in an airtight container or freezer bag,fry from frozen, no need to thaw), fried leftover samosas : 2-3 days (fridge,airtight container,reheat in oven or air fryer to restore crispness), green chutney : 2-3 days (fridge,airtight container,can also be frozen for up to 1 month)