Potato Samosas
Flaky, crisp deep-fried pastry shells stuffed with a spicy potato and peas filling. These flaky samosas taste great on their own or are best served as snacks with mint and sweet tamarind chutneys.
Equipment
- By hand, stovetop
Ingredients
For the pastry:
- 1 cup all-purpose flour unbleached
- 1 cup wheat flour
- ½ tsp salt
- ¼ tsp carom seeds
- 2½ tbsp clarified butter melted ghee
- 2½ tbsp vegetable oil
- 6 tbsp water ice cold
For the filling:
- 1 red potato cooked, peeled
- ¼ cup peas
- a pinch asafetida powder
- ¼ cup cashew nuts chopped
- ⅕ tsp turmeric powder
- ¼ tsp garam masala powder
- 1 birds eye chili
- ½ tsp ginger minced
- ½ tsp cumin seeds
- ½ tsp coriander seeds powder
- 2 tsp lemon juice
- ½ tsp salt
- 3 sprigs cilantro
- canola oil for deep frying
Instructions
How to make the filling:
- Grind the coriander seeds, cumin seeds, ginger and birds eye chili to a coarse mixture in a coffee grinder.
- In a nonstick pan, add some ghee and sauté the spice mixture for a minute.
- Then, add the asafetida and the chopped cashew nuts and sauté for a few seconds on medium heat.
- Add the mashed potato and turmeric, garam masala, and salt and cook for 2 minutes. Add 2 tablespoons of water to the pan to prevent sticking.
- Add the chopped cilantro and peas and cook until the water has evaporated.
- Turn off the heat and add the lemon juice and keep aside to cool.
How to make the samosa crust:
- Put the flour with the salt in a bowl and add the oil and melted ghee to it.
- Rub the oil and ghee with your fingertips into the flour for at least 6 minutes until it resembles bread crumbs. At this stage, you should be able to make balls with the flour-fats mixture. Rubbing the fats well into the flour is an important step that prevents blisters on the shells when deep-fried.
- Add the melted ghee to it and the ice cold water and knead lightly to a stiff dough or until it forms a ball. Cover with a damp kitchen towel and let the dough rest for an hour.
- Roll the dough to 6 or 7" discs. Cut them into halves.
- Make a cone with each half and place the filling up to three-quarter way up.
- Brush only on the inside of the opening with a little water.
- Seal the edges of the opening firmly, ensuring that the filling is intact. (Refrigerate for an hour after you have rolled out all the samosas if you prefer, but this step is not necessary).
How to fry the Potato Samosas:
- Heat oil on high in a kadai or a deep Dutch oven or pot for 3 minutes. Then, lower the heat and gently slide 3-4 samosas at a time. Drain on kitchen paper and serve hot with mint and tamarind chutneys!
Notes
- Deep-frying the potato samosas is a time-consuming process as the potato samosas must be deep-fried on low heat. Do not rush this step by increasing the heat. After the first batch of samosas are golden brown, then increase the heat again to medium for a minute. Lower it again before you start sliding the next batch of samosas. Deep-frying on high heat will burn or cook the top part of the crust and will not be flaky and crispy.
Nutrition
Calories: 135kcalCarbohydrates: 20gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 199mgPotassium: 136mgFiber: 1gSugar: 1gVitamin A: 63IUVitamin C: 3mgCalcium: 9mgIron: 1mg
