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Shocking 1 Saffron and Turmeric Samosas

Saffron and Turmeric Samosas
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Make these Saffron and Turmeric Samosas for a bright, flavorful twist on the classic Indian hand pie. You will love the warm spice blend.

Ingredients

  • All-purpose flour: 2 cups
  • Ghee or oil (for dough): 1/4 cup
  • Water (for dough): about 1/2 cup
  • Potatoes (boiled and mashed): 3 medium
  • Peas (frozen or fresh): 1/2 cup
  • Ginger (grated): 1 teaspoon
  • Green chili (finely chopped): 1
  • Turmeric powder: 1 teaspoon
  • Saffron threads: a generous pinch
  • Warm milk (to soak saffron): 1 tablespoon
  • Cumin seeds: 1/2 teaspoon
  • Coriander powder: 1 teaspoon
  • Salt: to taste
  • Oil (for frying): as needed

Instructions

  1. Soak saffron threads in warm milk for 10 minutes. Set aside.
  2. Prepare the dough: Mix flour, salt, and ghee. Add water slowly until you form a stiff, smooth dough. Cover and let it rest for 30 minutes.
  3. Make the filling: Heat a little oil in a pan. Add cumin seeds. When they splutter, add grated ginger and green chili. Sauté briefly.
  4. Add turmeric powder, coriander powder, and salt. Mix well.
  5. Add the mashed potatoes and peas. Stir everything together.
  6. Pour in the saffron milk mixture. Cook for 2-3 minutes until the filling is well combined and fragrant. Remove from heat and let it cool completely.
  7. Divide the dough into equal small balls. Roll each ball into an oval or circle.
  8. Cut the circle in half to create two semi-circles. Moisten the straight edge with water.
  9. Fold one edge over to meet the other, forming a cone shape. Pinch the seam firmly to seal.
  10. Spoon the cooled potato filling into the cone, leaving space at the top.
  11. Pinch the top edges together to seal the samosa securely.
  12. Heat oil for deep frying over medium heat. The oil should not be too hot.
  13. Gently slide the samosas into the warm oil. Fry in batches, turning occasionally, until they are golden brown and crisp.
  14. Remove the samosas and drain them on paper towels. Serve hot.

Notes

  • For a crispier crust, make sure your dough is stiff.
  • Do not overcrowd the pan when frying; this lowers the oil temperature.
  • You can bake these instead of frying for a lighter option.

Nutrition

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