Srilankan Samosa | श्रीलंकन समोसा | Cricket World Cup 2019 | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

Sri Lankan street food is one of the best in the world, and Sri Lankan Samosas are like in India, it is a crowd favourite there too! Even ex-captain Angelo Mathews loves them! #SLvSA #WorldCricEAT #CWC19

SRILANKAN SAMOSA

Ingredients

Dough
1½ cups refined flour
Salt to taste
4 tsps oil + for drizzling
Stuffing
4 medium potatoes, boiled and peeled
1 medium carrot, chopped
½ medium leaks, chopped
2 tsps curry powder
1 tbsp oil
2 tsps finely chopped garlic
2 tsps finely chopped ginger
10-12 curry leaves
1 tsp red chilli powder
½ tsp green cardamom powder
½ tsp clove powder
¼ tsp turmeric powder
½ tsp black pepper powder
Salt to taste
¼ cup frozen green peas
2 tsps lemon juice
Oil for deep frying
Lemon wedges to serve

Method

1. In a bowl, add flour, salt, oil and sufficient water. Mix well and knead to soft dough.
2. Drizzle 2 tsps oil, mix well and set aside for 20 minutes.
3. Meanwhile, for the stuffing, heat oil in a non-stick pan. Add garlic and ginger, sauté well.
4. Add curry leaves and mix well. Add carrot, leaks, and toss well. Add potatoes and mash them. Mix till well combined. Add ½ cup water and mix well.
5. Add red chilli powder, curry powder, green cardamom powder, clove powder, turmeric powder and black pepper powder. Mix well.
6. Add salt,green peas and mix. Add lemon juice and mix well. Cook for 1 minute and take it off the heat. Transfer into a bowl and allow to cool to room temperature.
7. Knead the dough again, divide into equal portions and shape it into balls. Drizzle oil, cover and set aside for 5 minutes.
8. Drizzle a little oil on a worktop, place the dough ball on it and flatten it. Roll it into a thin sheet.
9. Place a portion of the mixture on one end of the sheet. Apply a little water on the edges and fold the sides. Roll to form a triangle.
10. Heat sufficient oil in a kadai, deep fry on medium heat the samosas till golden brown and crisp. Drain on an absorbent paper.
11. Serve hot with lemon wedges.

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Cuisine - Sri Lankan

Course - starter

Dish - starter