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Vegetables

  • Canola Oil 30.0 ml
  • Garlic, minced 10.0 g
  • Ginger, minced 5.0 g
  • Green Finger Chili, seeded, chopped 10.0 g
  • Green peas, frozen, thawed 150.0 g
  • Carrots, small dice, blanched 100.0 g
  • Cumin Powder 5.0 g
  • garam masala, powder, MDH brand 10.0 g
  • Chili, powder, MDH brand 2.0 g

Knorr Potato Flakes

Frying and Assembly

  1. Vegetables

    10 minutes
    1. In a pan, heat the oil and sauté the garlic and ginger.
    2. Add the green chilis, then green peas and carrots.
    3. Season w/ cumin, chili powder, Garam Masala and Knorr Aromat. Sauté until hot and fragrant.
    4. Adjust seasoning Knorr Aromat if needed.
  2. Knorr Potato Flakes

    10 minutes
    1. Pour water, fresh milk and Knorr Aromat in a pot.
    2. Bring to a boil. Turn of heat and gradually add Knorr Potato Flakes.
    3. When almost smooth and all the liquid is absorbed, add the butter and continue to fold until well incorporated.
    4. Set aside to cool.
    5. When cool enough, let the mixture pass through a stainless steel chicken wire strainer to create lumps on the mashed potato mixture.
    6. Set aside until use for samosa mixture.
  3. Frying and Assembly

    50 minutes
    1. In a bowl, combine the sautéed vegetables from earlier w/ all the remaining ingredients.
    2. Mix well and toss inside the bowl.
    3. Adjust with seasoning if needed.
    4. Using a cookie cutter, cut the store bought or prepared puffed pastry into 3.5-4-inch size rounds.
    5. Cut the rounds into half (giving a halfmoon shape). Then apply flour paste to seal the edge of the cone.
    6. Add a spoonful (around 20-25g) of samosa filling inside the cone then seal again using the flour paste. Press to seal the edges using a fork.
    7. Store in the freezer in an airtight container or plastic wrapper.
    8. Deep fry in pre-heated oil at 175-180C. It will take around 5-6 minutes to cook.
    9. Turn it occasionally to achieve that nice golden brown color. Serve w/ raita and mango chutney on the side.