If you're an Indian food lover, you've likely tried one of that cuisine's most popular appetizers, the samosa. These are deep-fried or baked pastries filled with anything from a vegetable-potato mixture to meat. Restaurants typically serve samosas hot with various types of chutney. Follow these steps to make a traditional samosa filled with a delicious potato mixture.
Things You'll Need
- 1 cup all-purpose flour
- 1 tbsp. butter
- 1/2 tsp. salt
- 1/4 to 1/2 cup water
- 3 medium potatoes
- 1/2 cup diced onions
- 1/2 cup green peas
- 1 green chili
- 1/2 tsp. ground ginger
- 1/2 tbsp. coriander
- 1/4 cup cilantro leaves
- 1/2 tsp. red chili powder
- 2 tbsp. vegetable oil
- Saute pan
- Rolling pin
- Deep frying pan
Mix flour, salt and butter together. Slowly add water and knead until you make a soft dough. Set aside the dough for your outer pastry under a moist cloth.
Peel, boil and chop potatoes. Lightly mash them in a bowl and set aside.
Heat two tablespoons of oil in a small frying pan and add onions and green chili. Saute for 2 to 3 minutes on medium high heat. Add peas and continue sautéing another 3 to 4 minutes. Add ground ginger, salt, red chili powder, cilantro leaves and coriander. Saute for 1 minute.
Mix peas, onion and spice mixture with your mashed potatoes.
Make small balls out of your dough. Roll out into 5- to 6-inch thin circles with a rolling pin. Cut circles into 2 halves.
Form one semi-circle into a cone shape using water to help mold it. Fill cone with your potato mixture. Add the other semi-circle cone on top and close all sides using several drops of water to seal the sides.
Heat oil in a deep frying pan on medium heat. Deep fry samosas on medium heat until they're golden brown.
Tips & Warnings
- Serve samosas with a tamarind, mint or other type of chutney, found at most grocery stores.
- Try substituting a meat filling for the potato mixture or experiment with other spices and vegetables.
- For a healthier alternative, bake samosas in an oven at 350 until golden brown.
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