Sheikh’s Samosa (Township) Recipe

Sheikh’s Samosa is a popular samosa shop in Lahore, Pakistan. It is located in the Township neighborhood of the city and has been in business for over 50 years. The shop is known for its delicious and authentic samosas, which are made with fresh ingredients and traditional methods.

Sheikh’s Samosa (Township) Recipe

• Servings: 4-6 servings
• Prep time: 15 minutes
• Cooking time: 25 minutes
• Calories: 250-300 kcal

A Sheikh’s Samosa (Township) Recipe is popular in Pakistan and other parts of South Asia. It is made with a mashed potato filling and a pastry shell. The pastry shell is typically made with maida (all-purpose flour), water, and oil. The potato filling is made with boiled potatoes, spices such as red chili powder, coriander powder, cumin seeds, and salt, and optionally green peas, cashews, and cilantro.

Ingredients

• Covering

Maida or Plain flour (250 grams)

Oil (50 grams or ¼ cup)

Water (2 tsp and ¼ cup)

Carom seeds (Ajwain) (1 tsp)

Salt (1 tsp)

• Potato Filling

4 Boiled potatoes

Green peas (1/2 cup)

Cashews (6 to 8) (optional)

Oil (1 tsp)

Cumin (3/4 tsp)

Ginger garlic paste (1 tsp)

Green chilies (2 chopped)

Asafoetida (a pinch)

Red chili powder (1/2 tsp)

Garam masala (3/4 tsp)

Mango powder (1/2 tsp)

Chopped coriander leaves

Directions

• Prepare the Potato Filling:
• Boil the potatoes until they are cooked. Crumble them, ensuring not to mash them entirely. Set aside.
• Make the Samosa Dough:
• Mix Ajwain, flour, salt, and ghee. Roll between palms to incorporate the ghee. Gradually add small portions of water, mixing the dough. Set aside.
• Saute the Aromatics:
• In a pan, saute cumin seeds in oil. Add ginger and chili powder, followed by cashew nuts. Fry for a few minutes.
• Add Potato Mixture:
• Add crumbled potatoes, amchur, salt, and garam masala. Mix thoroughly for another 3-5 minutes. Stir in coriander leaves, then allow to cool.
• Prepare Samosa Cones:
• Divide the dough into 4-5 portions and roll them into balls. Grease the rolling area and flatten the balls. Roll into an oval shape, ensuring the edges are just right—neither too thick nor too thin. Join the edges to form a cone shape, sealing it securely.
• Fill and Seal the Samosas:
• Fill the cone with the potato mixture and seal the remaining sides using a mixture of flour and water.
• Fry the Samosas:
• Heat oil in a pan over medium heat. Deep fry the samosas until they turn golden brown and crispy.
• Serve Warm:
• Serve the samosas while they’re warm, accompanied by tomato sauce and chutney. Enjoy!