Samosa

Ingredients · for 12 (scales to your household)

• 450 g potato $2.33
• 3 tbsp butter $0.61
• 1 whole onion $0.60
• 2 tbsp jalapeno $0.09
• 2 tsp ginger $0.03
• 1 tsp cumin seeds $0.13
• 1 tsp garam masala $0.05
• 0.5 tsp turmeric $0.01
• 0.25 tsp cayenne $0.03
• 1.25 tsp salt $0.06
• 0.33 cup frozen peas $0.24
• 2 tbsp fresh cilantro $0.05
• 1.5 cup all-purpose flour $0.43
• 2 tbsp vegetable oil $0.16
• 2.5 tbsp oil for frying $0.19

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Make the dough: mix flour and 1/2 tsp salt, work in 2 tbsp oil, then add about 3/4 cup water and knead to a firm dough. Rest covered 30 min.
2. Boil the potatoes until tender, drain and lightly mash.
3. Melt butter in a pan and saute the onion until soft. Add jalapeno, ginger and cumin seeds and cook 1 min.
4. Stir in garam masala, turmeric, cayenne and salt, then the mashed potato, peas and cilantro. Cook a couple minutes and cool.
5. Divide dough into balls, roll each into a thin oval and cut in half. Form each half into a cone, fill, and pinch the seam shut.
6. Deep-fry in oil starting at low heat about 15 min, then raise the heat 5 min until deep golden and crisp. Drain on paper towels.

Per serving