#HayDayKitchen is back!
Spring is here and there is lots to celebrate! From Easter to Ramadan to preparing for festive Eid feasts, this popular appetizer and snack is perfect to share with your family, friends and neighbors!
We’re making – Samosas!
As always, we’ve prepared a super easy recipe and video so you can follow along step-by-step. Go ahead, give it a try!
Ingredients:
For the dough
• 1 ½ cups Flour
• 1 tsp Ground turmeric
• ½ tsp Salt
• 4 tbsp Oil
• 2/3 cup Hot water
For the filling
• 4 Small potatoes
• 2 tbsp Oil
• 2 Chilies
• 1 Onion
• 2 Garlic cloves
• ½ cup Chickpeas
• 1 tsp Salt
• 2 tsp Garam masala spice mix
• 1 tsp Ground cumin
• 2 tbsp Chopped fresh coriander
• 1 tbsp Lemon juice
• 8 cups Canola oil ( for deep frying)
• Prep time: 1,5 h
• Servings: 12 Samosas
• Equipment: bowl, measuring cups and spoons, cutting board, knife, peeler, rolling pin, small knife, pot, frying pan, stove
Method:
• Begin by peeling and dicing your potatoes into small cubes. And make sure to wash the diced potatoes.
• In a pot, boil the potatoes for about 10 minutes.
• Strain out the water by pouring the potatoes into sieve and let them cool.
• Next, boil water for the samosa dough.
• Measure your flour, ground turmeric, and salt in a bowl.
• Pour in the hot water and oil, and mix until dough is firm.
• Cover the dough with plastic wrap and let it rest for 30 minutes.
• And while you wait, prepare the delicious filling.
• Cut your chilies in half and remove the seeds.
• Chop the chilies, onion, and garlic cloves.
• In a frying pan, heat up some oil and cook chopped garlic, onions, and chilies for 5 minutes.
• Add in the cooked potato cubes, the chickpeas, salt, garam masala spice mix, and ground cumin.
• Move your frying pan away from the heat and season the filling with lemon juice and fresh coriander. Give it a little mix and let it rest.
• Time to form the Samosas!
• Divide the dough into 6 parts and roll them with your hand into balls.
• Cover them with plastic while you roll one by one into flat, oval shapes with a rolling pin.
• Cut the rolled oval-shape dough in half to make two parts.
• Take one part and apply water with your finger over the straight side.
• Join the straight side to make a cone.
• Then fill the cone with 2 tbsp of aromatic chickpea and potato masala.
• Apply water on one side of the open cone with your finger, and press the edges together to close Samosa.
• Repeat until you have all the Samosas laid out and ready for frying.
• Heat up the Canola oil in a pot until it’s about 175°C / 347°F.
• Carefully, cook the Samosas in the oil until golden brown and crisp.
• Once nice and golden, carefully remove them onto a tray or plate with paper to cool down.
Best served warm! Be sure to add Samosas to your festivities, or make them whenever you feel like having a yummy, savory snack!
How did your Samosas turn out? We’d love to see them! Post it on Instagram, using the hashtag #haydaykitchen
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