POTATO AND PEA SAMOSAS
Samosas are little fried Indian dough pouches filled with vegetables and/or meat. This vegetarian recipe calls for many spices. Indian and Asian specialty food stores carry most of them, but if you can't find one, season by taste as you go along. Feel free to add turmeric, mustard seeds, or dried cilantro.
Provided by lightly salted
Categories Appetizers and Snacks Pastries
Time 1h45m
Yield 8
Number Of Ingredients 23
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
- Sift flour and salt together in a bowl. Add 4 tablespoons oil and rub in using your fingers until the mixture resembles coarse bread crumbs. Slowly add about 4 tablespoons water and gather dough into a stiff ball. Transfer dough to a clean work surface and knead until smooth, about 10 minutes. Set aside for at least 30 minutes.
- Heat 5 tablespoons oil in a large frying pan over high heat. Add onion to hot oil and stir-fry until golden, 5 to 7 minutes. Add cilantro, peas, chiles, 3 tablespoons water, and ginger. Cover and simmer over low heat until peas are cooked, about 5 minutes. Add more water if necessary to keep pan from drying out.
- Add cooked potatoes, lemon juice, coriander, chaat masala, amchur, cumin, garam masala, cayenne pepper, and salt to the frying pan. Stir to mix gently, adjust seasonings if necessary, and allow filling to cool for a few minutes.
- Combine 1/4 cup water and 2 tablespoons flour in a small bowl for the glue.
- Knead dough and divide into 8 balls; keep covered while assembling the samosas. Roll one ball into a circle roughly 7 inches in diameter. Cut in half using a sharp knife. Roll one half-circle into a cone with a 1/4-inch wide overlapping seam, gluing the seam together with a little bit of flour-water glue. Fill cone with 2 1/2 tablespoons of filling. Close top by using more flour-water mixture and pinching to seal. Flute top using fingers or the prongs of a fork, if desired. Repeat with remaining dough and filling.
- Heat 1 cup oil in a frying pan over medium-high heat. Deep-fry samosas in the hot oil until golden, 3 to 5 minutes each.
Nutrition Facts : Calories 396.5 calories, Carbohydrate 50.6 g, Fat 18.8 g, Fiber 5 g, Protein 7.1 g, SaturatedFat 2.9 g, Sodium 216.5 mg, Sugar 2.9 g
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Melissa Cook
[email protected]These samosas are perfect for a quick and easy snack or appetizer.
Hridoy Gemar
[email protected]I made these samosas for a potluck and they were a huge hit. Everyone asked for the recipe.
Osoreal Sheknowthedeal
[email protected]These samosas are a great way to use up leftover potatoes and peas.
Wakil Afghan
[email protected]The best samosas I've ever had!
Jirah Leo Sale
[email protected]Will definitely make these again!
Nicole Durant
[email protected]Easy to make and delicious!
kenneth asbell
[email protected]Perfect party food! Everyone loved them.
Anne Hay
[email protected]These samosas were a bit bland for my taste. I think I'll add some more spices next time.
Brianvi Cloud
[email protected]I'm not a big fan of samosas, but these were actually really good. The pastry was nice and flaky, and the filling was flavorful without being too spicy.
Ali Mohammed
[email protected]The samosas were easy to make and tasted great! I added a bit of garam masala to the filling for extra flavor.
Raja Ali
[email protected]These samosas were a bit too spicy for my taste, but my husband loved them. I think next time I'll use less chili powder.
Latasha Mayhorn
[email protected]I've made these samosas several times now, and they always turn out perfect. The filling is flavorful and delicious, and the pastry is flaky and crispy. I highly recommend this recipe!
Sk JOGONNAT ROy
[email protected]These samosas were a hit at my last party! Everyone loved them, and they were so easy to make. I will definitely be making them again soon.