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.
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.
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