potato samosa

Recipe video above. Moist, spiced potato wrapped in tender, flaky pastry, Samosas are one of the world&#039;s great street snacks! Despite this, it&#039;s hard to find a great one.Here I&#039;ve come up with what is my ideal Samosa – it&#039;s just the right size, with the right thickness of flaky pastry and a deliciously moist potato filling, so that every bite is perfect. I&#039;ve gone all the way and used authentic spices to remain true to this classic, and I daresay the result is better than any restaurant I&#039;ve been to!Makes 12 Samosas.

Samosa Recipe

flour (, plain/all purpose)

tsp ajwain seeds ((Note 1))

tsp salt (, cooking/kosher)

ghee

water ((cold tap water))

500 grams/1 potatoes (, starchy/all-rounder (Note 3))

tbsp vegetable/canola oil

cumin seeds

tsp black mustard seeds

coriander seeds

tbsp fresh ginger (, finely grated)

tbsp green chilli (, finely chopped (serrano or cayenne))

green peas ((thawed))

tsp garam masala

tsp amchur ((Note 4))

tsp asafoetida ((Note 5))

cumin powder

turmeric powder

salt (, kosher/cooking)

tbsp coriander/cilantro leaves (, finely chopped)

Vegetable/Canola oil

Tamarind Dipping Sauce (- see separate recipe card below)

Boil potato until soft: Peel then cut potatoes in half. Place in a pot of cold water, bring to boil then cook until very soft, ~10 minutes.

Mash roughly: Remove the potatoes onto a plate and roughly mash with a fork, leaving some large chunks (we want some textural interest).

Cook spice seeds: Heat oil in a large skillet over medium heat. Add the cumin seeds, mustard seeds &amp; coriander seeds. Stir the spices for about 30 seconds or until fragrant –  don&#039;t let them burn!

Add the ginger, chilli, peas and continue to stir a further minute or so until the chilli is soft.

Add remaining spices: Add the garam masala, amchur, asafoetida, cumin powder, turmeric and salt. Cook a further 30 seconds.

Add potato and gently stir to coat in spices for about 1 minute.

Cool: Remove from the stove, stir in chopped coriander leaves. Spread potato mixture out on a plate and let it cool completely before using.

Potato Filling:

Mix dry ingredients: Place the flour, salt and ajwain seeds into a bowl and stir to combine.

Rub ghee into flour: Add the ghee or oil and mix with your fingertips until the dough resembles breadcrumbs. (This step is key to making flaky samosa pastry.)

Form a ball: Add the water and mix with the flour until you form a ball of dough. It should be pliable and soft, but not so sticky it sticks to your hands,.

Rest 30 minutes: Cover the dough in the bowl with glad wrap and leave to rest for 30 minutes.

Samosa Dough:

Cut into 6: Cut the dough into 6 equal portions, then roll each into a ball. Keep the balls on a plate covered with cling wrap so they don&#039;t dry out.

Place between paper: Place one ball on a sheet of parchment/baking paper. Press down to flatten, then cover with another sheet of paper. Do not flour the work surface - it will dry the pastry out.

Roll out: Roll the dough into a disc about 2mm / 1/10&quot; thick (~16cm /6.5” diameter).

Cut in half: Cut through the centre to create two semicircles (2 samosas per disc).

Make cone: Brush the straight side with water, then fold straight edge to join itself and form a cone. Overlap the edges by about 1 cm / 2/5&quot; then press edges to seal.

Fill with potato: Make an &quot;O&quot; with your forefinger and thumb, then hold the cone in the &quot;O&quot;. Fill with about 2 tbsp of Potato Mixture, lightly pressing in.

Seal: Brush the open pastry edge with water, then press together so your Samosa is fully sealed. Place sealed edge down on work surface and press down to fold. Trim off excess pastry, fold in corners. Pinch the top corner to make it pointy.

Repeat with remaining Samosas – you should make 12 in total.

Making the Samosas – see video:

Heat oil to medium: In a deep pan or pot, heat 5cm / 2&quot; oil to 160°C/320°F). (Note 7)

Fry 1: Carefully drop 3 - 4 samosas in the oil and cook for 3 minutes, moving them around occasionally (if they touch the base of the pot for too long, they get brown spots).

Drain and repeat: Remove from the oil and drain on paper towels. Repeat with the remaining samosas.

Increase oil heat: Increase the oil temperature up to 190°C/375°F.

Fry 2: Carefully place 3 - 4 samosas at the time into the oil, and cook for 1 1/2 to 2 minutes until they are deep golden. Remove from the oil and drain on paper towels. Repeat with remaining Samosas.

Serve hot with Tamarind Sauce or a Mint Raita (see separate recipe card below this one)

Frying:

Authentic samosas are a labor of love. These are semi-homemade: using ready to use spring rolls sheets stuffed with lightly spiced potato and deep-fried until crispy and golden.

Easy Samosa (2 Ways)

All-purpose flour

tbsp Ghee or Oil (or clarified butter)

salt

Water

Spring roll sheets

Water (for brushing the pastry)

potatoes

Onions (chopped and sauteed)

tsp Black pepper

tsp Turmeric

Cilantro (or parsley chopped)

Vegetable oil

Mustard seeds

Cumin seeds

med Curry leaves

Onion (finely chopped)

Garlic cloves

Fresh ginger (grated (optional))

Potato

Green peas

Carrots

½ tsp Cayenne or paprika (up to 1 tsp to make it spicy)

Coriander powder

Turmeric powder

Cumin powder

¼ tsp Garam masala

Lemon juice (or lime juice

Black pepper

Boil potatoes - Wash, peel, and dice the potatoes into equal size pieces about 1 1/2 inch. Boil the potatoes in a large pot of cold salted water. Bring to a boil and cook for 10 to 12 minutes until fork tender. Drain the potatoes in a colander (or use a slotted spoon) and put them back into the same pot on low heat for another two minutes. Cool completely. Pro tip - It is easier to work with cold mashed potato as it does not soften the spring roll sheets.  Alternatively, you can use leftover mashed potatoes.

Combine - In a mixing bowl, combine mashed potatoes with sauteed onions, salt, pepper, turmeric, and chopped parsley or cilantro. Combine well. Taste and adjust seasoning.Pro tip  - sauteeing the onions in a teaspoon of oil will take the raw bite out of the onions but you can certainly use raw.

Mashed potato filling - option 1

Crackle - In a large skillet over medium-high heat, add the oil and crackle the mustard seeds followed by the cumin seeds and curry leaves.

Saute - Turn to medium heat. Add the onions and saute until translucent. Add the garlic, and ginger. and saute for another 30 seconds. Add spices and saute with a few tablespoons of water for 30 seconds. Pro tip - a few tablespoons of water will prevent the spices from burning.

Simmer - Add the chopped vegetables, lemon juice, and cilantro. Season with salt and pepper.  Cover the pan and cook on medium-low heat until the potatoes are tender.

Mash - Once the potatoes are tender, gently mash the veggies with a fork or vegetable masher. You don&#39;t want everything mashed, keep them coarse. Pro tip - mashing the veggies will make it easier to stuff the pastry but keep it coarse otherwise the juices will make the filling soggy.

Vegetable filling - Option 2

Combine - In a bowl, add the flour, salt, and caraway seeds. Then add the melted ghee and rub it well in the flour.Pro tip - you want to spend some time rubbing the flour and ghee. This is the first secret to making a pastry-like dough.

Knead - Next, add water and combine well. Make sure to use less rather than too much water. You want a flaky yet pliable dough. Cover the dough and let it rest for at least 15 minutes. Then, knead a few times more to make it smooth.  You can also leave this dough in the fridge for up to 24 hours.Pro tip- the second secret to making a good pastry dough is not to over-knead it. Kneading too much will activate the gluten in the dough making it soft. We want a crispy flaky dough similar to shortbread.

Rest - Once the dough is rested. Knead briefly to make it smooth. Then divide the dough in half and each half into 6 portions. (total 12 samosas)

Roll - Gently roll each portion into a smooth ball. Let rest for 10 minutes. Then, roll each ball of dough into a circle approximately 6 to 7 inches (16 to 18 cm) in diameter.  Each circle makes 2 samosasPro tip - resting the dough between steps will relax the gluten and prevent it from shrinking.

Fill - Cut each circle in half. Working with one semi-circle at a time fold it into a cone over the palm of your hand as shown in the video. Then fill the cone with your choice of filling and brush the top open edges of the cone with water. Seal the top ends close.  Pro tip - a filled samosa should be stored sealed side down with the point facing up.  This way they hold their shape better and you can accommodate  more samosas on one baking tray.

Air dry - Place the samosas on a baking sheet lined with parchment paper and place them seam-side down. Leave them open for no more than 15 minutes. This helps dry excess moisture and makes them crispy.  Pro tip - these samosas can be covered and kept in the fridge for up to 24 hours. You can also freeze them on a tray for up to a month. Thaw in the fridge overnight.  Make sure to deep fry them just before serving.

Samosa pastry dough- Option 1

Divide each spring roll sheet into three, as shown in the video. Work with one piece at a time.Pro tip - Keep the remaining sheets wrapped under a clean kitchen cloth while you do the rest to prevent them from drying out.

Place a generous amount of filling on one-third of the sheet.  Fold the sheet into a triangle, as shown in the video. Brush the bottom 2-inch pastry with water to keep the seams closed.Pro tip - You can fill and fold these, then, keep them in the fridge until ready to serve.

Spring roll pastry - Option 2

In a large pot, pour the oil and heat it on medium-high heat. The oil must be hot but not too hot about 325°F to 350°F. No more. Pro tip - as a guide for oil temperature - If you drop a samosa in there it should come up in 30 seconds. If it comes up before that meaning it&#39;s too hot, and of course, longer than it&#39;s not hot enough.

Deep fry the authentic pastry samosas for 4 to 6 minutes each and the spring roll samosas for about 2 to 3 minutes each.

Remove on paper hand towels to absorb excess oil. Serve along with some sauce and chutney. I serve with my green chutney, tomato ketchup, and tamarind chutney.

Deep fry

https://www.youtube.com/watch?v=PmxFkv5u7uA

Samosas are savory pastries served as a snack or as appetizers. They are stuffed with lightly spiced potato and deep-fried until crispy and golden. Today, I give you two methods - authentic pastry or spring roll sheets.
Get the full recipe with progress pictures here - https://veenaazmanov.com/easy-samosa-recipe/


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