Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¼ kg potatoes
- Green peas combined
- 2 onions , sliced
- 2 green chiles , chopped
- Spices (optional)
- 2 mint leaves
- 2 sprigs of cilantro (coriander)
- Maida ( all-purpose flour )
- Water
- Olive oil or vegetable oil
- Salt
- Vegetable oil, for deep frying
Directions
Steam the potatoes and peas separately. Cut the potatoes into small pieces.
Heat a dash of olive oil in a frying pan . Add onions and chilis, and sauté until the onions turn transparent.
Add the potatoes, peas, and spices. Sauté them while stirring until they are completely cooked.
Add mint leaves, and coriander leaves.
Mix the flour with enough water to make a stiff dough . Knead in 1 tablespoon of oil and a pinch of table salt. Knead it well.
Roll dough into even-sized balls (about 3.5 cm in diameter) and roll them out into circles using a rolling pin .
Cut each circle in half to make semi-circles.
Place a spoonful of the vegetable mixture onto the dough semi-circles, and fold on three sides to make each one into a pyramid shape.
Deep fry the samosas until golden and crispy.