Chef Vikas Khanna brings simple and easy-to-make recipes that you can try out from the comfort of your home.
For the pastry
1 ½ cups all purpose flour (maida)
1 teaspoon carom seeds (ajwain)
Salt to taste
3 tablespoons clarified butter (ghee)
Vegetable oil for deep-frying
For the stuffing
2 tablespoons vegetable oil
1 teaspoon cumin seeds
6 to 8 cloves garlic, peeled and finely chopped
1 one--inch piece ginger, peeled and finely chopped
3 to 4 green chillies, finely chopped
5 potatoes, boiled, peeled and chopped
1 cup green peas, boiled
1 tablespoon raisins, soaked
1 teaspoon cumin powder
1 teaspoon coriander powder
1 ½ teaspoons garam masala powder
1 teaspoon dried mango (amchur) powder
Salt to taste
2 tablespoons finely chopped fresh coriander
• For the pastry, in a large mixing bowl, combine the flour, carom seeds, salt and clarified butter and crumble the mixture using your fingertips. Slowly add water and knead to make a firm but pliable dough. Cover with a moist cheesecloth and leave to rest for an hour.
• For the stuffing, heat oil in a pan over medium flame. Add cumin seeds, garlic, ginger and chillies. As the cumin turns brown, add the potatoes, peas, raisins, cumin powder, coriander powder, garam masala, amchur powder and salt, and mix thoroughly. Cook for about 2 minutes till the mixture heats through.
• Take the pan off the heat and add fresh coriander. Mix well and leave to cool.
• Divide and shape the rested dough into small lime-sized balls. With a rolling pin, roll out each ball as thinly as possible to make a disc. With a knife, cut the disc in half, to form 2 semi-circles.
• Shape each semi-circle with your fingers, into a conical pocket. Press along the fold to seal. Place a spoonful of stuffing in the pocket. Moisten the edges with a little water and gently press the ends together to seal the pocket and ensure that the stuffing does not come out while frying.
• Heat enough oil in a wok or kadhai for deep-frying. Reduce heat to medium and carefully slide 2-3 samosas at a time into the oil. Fry till golden brown, turning carefully to cook evenly on all sides. Remove and drain on absorbent paper.
• Alternatively, bake the samosas at 180C /350F in a preheated oven for about 15 minutes till golden and crisp.
• Serve hot with mint and coriander chutney or date and tamarind chutney.
More simple recipes from Masterchef Vikas Khanna at home: