Corn and Pea Samosas in Caraway Seed Pastry

Coconut milk and Indian-style spices enliven the corn and pea filling inside these caraway-studded samosas.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 164 Calories

Ingredients

• 1 cup vegetable oil for frying
• 2 cloves garlic, crushed
• 2 teaspoons grated fresh ginger
• 1 tablespoon caraway seeds
• 2 teaspoons garam masala
• 2 tablespoons ghee (clarified butter)
• 1.5 cups all-purpose flour
• 0.5 teaspoon ground cumin
• 0.5 teaspoon ground coriander
• 0.5 cup warm water
• 0.25 teaspoon ground turmeric
• 0.25 cup coconut milk
• 0.5 small onion, finely chopped
• 0.25 teaspoon chile powder
• 1.5 tablespoons ghee (clarified butter)
• 0.5 cup corn, drained and rinsed
• 0.5 cup frozen peas, or to taste

Recipe Instructions

Step 1

Sift flour into a bowl. Add ghee and caraway seeds. Mix and gradually stir in enough water to form a firm dough. Knead on a floured surface until smooth. Cover with plastic wrap and refrigerate dough for 30 minutes.

Step 2

Heat ghee in a pan over medium heat. Add onion, garlic, ginger, garam masala, cumin, coriander, turmeric, and chile powder. Cook and stir until onion is soft, about 5 minutes. Add corn, peas, and coconut milk. Bring to a boil. Remove filling from heat and cool to room temperature.

Step 3

Roll dough on a floured surface to 1/16-inch thickness. Cut into 3 3/4-inch rounds and place a rounded teaspoon of filling into the center of each round. Brush edges with water and press together using your finger or a samosa presser.

Step 4

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep-fry samosas until browned, about 5 minutes per batch.