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Cook Talk

Curry potatoe and peas samosas for 50 people
Meena
05/01/16
How many potoes, green peas and onions are needed to make the veggie samosas for 50 people
ellen
05/01/16
Curry potato and peas samosas for 50 people
Usual serving as an appetizer is 2 per person, or 100 samosas. This classic recipe makes 12, so you would do 8-9 times the amount for your party. The right flour does make a difference, see this discussion:
www.thekitchn.com/whats-the-deal-with-00-flour-108281

ndian Classics - Traditional Potato and Peas Samosas

Author: Michelle Peters - Jones at The Tiffin Box
Recipe with pictures and further instructions: www.thetiffinbox.ca/2013/05/indian-classics-traditional-potato-and-peas-samosas-authentic-recipe.html

Makes about 12 samosas

Samosa Dough:

2 cups maida (Indian refined flour) or Italian '00' flour *see notes
1 teaspoon whole ajwain (bishop's weed, or carom seeds)
1/4 teaspoon baking powder
1 1/2 teaspoons salt
4 tablespoons unscented oil (vegetable/ canola/ sunflower/ grapeseed)
Warm water as required

Method:

Sift the flour, ajwain seeds, baking powder and salt into a large bowl, and make a well in the centre.

Rub the oil into the flour, until the mixture resembles coarse breadcrumbs. Add the warm water, a little at a time and knead into the flour adding more water as required to make a soft, pliable dough. Knead dough for 4 - 5 minutes, until smooth.

Cover the dough with plastic wrap or cling film and leave to rest for at least half hour, or overnight in the fridge.

Bring back the dough to room temperature before making samosa shells.

Samosa Filling:

2 - 3 tablespoons unscented oil (vegetable, canola, sunflower or grapeseed)
1/2 teaspoon cumin seeds
1 medium onion, diced finely
1 inch piece of ginger, chopped finely
1 - 2 green birds eye chillies, chopped finely
1 teaspoon turmeric
1 - 2 teaspoons ground cumin
1/2 teaspoon amchur (dried mango powder)
1/2 teaspoon garam masala
2 large potatoes, chopped
1 - 2 cups water
1/2 cup fresh or frozen peas
Juice of half a lemon
Salt to taste
Large handful cilantro, chopped

Method:

Heat the oil in a saute pan, then add the cumin seeds. When seeds sizzle, add the onion, and fry for 5 - 7 minutes, until the onion is soft but not coloured.

Add the ginger, chillies, turmeric, ground cumin, amchur and garam masala. Fry together for a couple minutes, then add the potatoes.

Saute the potatoes in the onion-spice mixture for about 5 - 7 minutes, until they begin to fray around the edges. Add enough water to cover the potatoes, then simmer for about 15 - 25 minutes, until the potatoes are very tender.

Add the peas, and cook for a few minutes. Season to taste with the salt and lemon juice.

Take off the heat, and mash coarsley. Stir in the cilantro. Let the filling cool completely before stuffing into samosas.

Assembling the samosas:

Water to seal edges of samosas
Enough oil for deep frying, I use canola or sunflower oil.

Carefully cut the dough into 6 equal pieces. Take one piece (keep the rest covered with plastic wrap) and gently shape it into a ball.

Dust your counter with a little flour, then using a rolling pin, roll out the dough into a very thin, translucent oval shape.

Cut the oval in half width ways. Make a cone shape, using the straight cut side of the oval, pinching the edges together with a little water to help seal the sides.

Take a lemon sized ball of potato stuffing, and place into the cone. Gently fold over the rounded side of the cone, using it almost like a flap, and making it into a triangle. Seal all edges well, using a little water, then using the tines of a fork, press a decorative pattern into the edge. Pinch the top and side edges of the triangle into a 'mohawk'.

Assemble about 4 samosas at a time.

Meanwhile, heat the oil in a deep pot to 350 F. I like using a deep frying thermometer to give me accurate and consistent results.

Gently lower in the samosas, one at a time. Deep fry them for 4 - 5 minutes, until they are golden brown. Remove them from the oil, carefully, using a slotted spoon and drain on kitchen paper. Serve warm or at room temperature with various chutneys.

Notes:

Addie and I found that the best results for the samosa dough came from using the finer ground Italian 00 wheat flour that can be found in any Italian grocery or large supermarkets. You can also use Indian Maida flour, which is also a refined flour or a regular all-purpose white flour.

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Paragi
07/09/17
Would you please let me know. How many potatoes &. How much proportion I need for 100 people? Thank you.
ellen
07/10/17
If you use the recipe above to prepare 2 samosas per person, you would need 20 times the recipe above.
Abenet Hailu
12/31/18
Can i make with out all and how much for 1 kg fu can i make samosa.Thank You
ellen
01/04/19
I am so sorry but am not sure what you are asking? FU?
Abenet
02/27/19
Hi for 1 kg how much sheet can i make? Thanks
I need help to start seling sanbusa but i dont know the ratho
ellen
03/06/19
A kilogram of flour makes about 80 sanbusa.
samaira reddy
11/29/19
Samosa is one among the favorite snacks of all Indians, you can make the best samos at home by visiting Living Foodz. For 50 people you must consider making 100 at least samosa so you can take around 16 to 18 medium sized potatoes, half kg onion, green peas half kg.
ellen
12/02/19
Nice post Samaiira, thanks.
INDRA BHUSHAN
09/14/20
Samosa in 1kg potatoes and 1.05 kg flour (maida)
please advice the how much samosa to be made in 1kg potatoes and 1.500 kg flour (maida)
ellen
09/22/20
each kilo of maida makes about 60 samosas, depending on size.
Ozwald Patel
12/28/20
It is amazing now Samosas have become common like chips in England and most of the world, America, NZ,Austrailia, Europe, only a decade ago they called them smelly P8ki food, and yet when my mother used to bring them into the ward the white British were the first to scoff them whilst telling us to go back home and how our food smelt. I saw an article in a posh English catalouge where a English women in 2008 said she invented the Samosa. You will note you will see chefs like John Toroade Hue Fernely Whittingstall, Rick Stien, Jane Devonshire, adn counteless others making them and yet the originators of Samosas, especially if male and of brown skin. The traditiaonal Samoas should have a home made pastry and not Fillio, Brick or shop bought and not one of the non brown can make the pastry. It is the pastry which makes the Samosa!
ellen
01/08/21
The flours and he skill make a difference, for sure. Thanks for posting.
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