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Momo Samosa

Momo Samosa

IndianIndianEasyEasyAppetizerAppetizer
Momo Samosa
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Fried, Fusion & Fun: This
Momo Samosa
Recipe Is The Best Of Both Worlds

75 mins
Cooking Time
Easy
Difficulty
20
Ingredients
Veg
Diet
Momos and samosas are distant cousins - different fillings and final cooking (fried vs steamed), but the same dough and delight in every bite. Momo samosa is a fusion dish that blends these two snacks into a delicious treat. Instead of vegetables or meat, momo samosa (or momosa) uses spiced potato filling and a firmer dough than what’s used to make momos. And it’s fried, not steamed. But this is one snack that’s worth the calories.

Ingredients

UNITSIngredients
For the dough:
1 cup (400 gm)Maida (All-purpose flour)
2 tbspAtta (Whole wheat flour)
½ tspSalt
1 tbspOil or ghee
as neededWarm water
For the filling:
3-4Medium-sized potatoes (boiled and mashed)
½ cupGreen peas (boiled or frozen)
1-2Green chilies (chopped)
2Onions (finely chopped)
1 tspLemon juice
1 tbsp Oil
1 tspGinger paste
1 tspCumin seeds
¼ tspTurmeric powder
½ tspCumin powder
½ tspGaram masala powder
to tasteSalt
a PinchAsafoetida (Hing)
as requiredFresh coriander leaves, chopped
as requiredOil for frying

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Follow
Directions

Description - Step 1

Make the Dough

In a large bowl, mix the flour, salt, and oil. Gradually add warm water and knead the dough. The dough should be firmer than what’s used for steamed momos, but not very thick. Cover the dough with a moist cloth and let it rest for 30 minutes. In the meantime, start cooking your filling.

Description - Step 2

Prepare the Filling

Heat oil (1 tbsp) in a pan on medium heat. Once it heats slightly, add cumin seeds. Once the seeds start crackling, add the hing, ginger paste, chopped chillies, and onions. Sauté until the onions turn translucent or the mix turns fragrant. Now, add the mashed potatoes and boiled peas and mix. Next, add all the masala powders (cumin, turmeric, and garam masala) and salt.  Let it cook for five to seven minutes on medium flame before switching off the heat. Mix in the lemon juice and chopped coriander, and let the filling cool down.

Description - Step 3

Assemble the Momo Samosas

Divide the dough into small, equal-sized balls. Flatten (or roll) each ball into a thin disc. In each disc, place a small amount of filling (1 tbsp per disc) in the centre. Now, bring the edges of the disc together and pinch them to seal the filling inside. Shape the dough into a small potli or like momos, but ensure the edges are completely sealed, so the filling does not leak when frying. Repeat for all discs.

Description - Step 4

Heat the Oil for Frying

Take a deep pan or wok for frying. Heat the oil on medium heat in a deep pan or wok. Check if it’s hot by dipping a small piece of dough. If it sizzles and rises to the surface, oil is ready for frying.

Description - Step 5

Fry the Momo Samosas

Slowly slide a few momos in the oil. Take care not to overcrowd the pan. Let the momo samosas fry on medium heat, gently turning them so they cook through, developing a crispy, golden-brown exterior. Use a slotted spoon to remove them from the pan. Place on a plate lined with a paper towel. It will absorb the excess oil. 

Step 1
Make the Dough
15 Minutes
Step 2
Prepare the Filling
15 Minutes
Step 3
Assemble the Momo Samosas
15-20 Minutes
Step 4
Heat the Oil for Frying
5-10 Minutes
Step 5
Fry the Momo Samosas
10 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Elevate your dish by placing the momo samosas at an equal distance on a wooden serving tray.

... Read More

Pairing Instructions

pairing-instructions-image

Serve with the classic combination of coriander and tamarind chutney, along with hot masala chai.

... Read More

Garnishing Instructions

garnishing-instructions-image

Add pomegranate seeds, a sprig or two of coriander, and slit open chillies to complete the look.

... Read More

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