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Ingredients
- Serves 4 people
filling:
1 cup peas (boiled)
4 medium potatoes (boiled and roughly mashed)
1 tsp salt
1 medium red onion (finely chopped)
1 ½ tsp fresh ginger (minced)
1 garlic clove (minced)
2 tsp ground coriander (with a few whole coriander seeds sprinkled in)
1 tsp cumin seeds (coarsely crushed)
1 tbsp garam masala
vegetable oil (for frying)
dough:
2 cups all-purpose flour
½ tsp salt
½ cup plain yogurt
¼ cup canola oil
Indian Potato Samosa
Be it a snack or appetizer, Indian Potato Samosas are best served while they are still hot and crunchy. This famous snack has its origins from the Middle East and was actually enjoyed by the princes and nobles! Triangle in shape, samosas can be stuffed with a variety of meat and vegetables, though they are traditionally vegetarian in India. Dip it in mint or your favorite chutney for a refreshing aftertaste.
- Easy
- 10 min
- 30 min
- 15 min
- 4 steps
- 14 Ingredients
- Easy
- 4 steps
- 14 Ingredients
- 10 min
- 30 min
- 15 min
Instructions
-
Make samosa dough
- Combine flour and salt in a medium-sized bowl. Make a well in the center and add yogurt and canola oil. Mix ingredients until they form a ball.
- Turn the dough onto a lightly floured surface and knead it until it is smooth, about 2 to 3 minutes. Cover dough, and set it aside for 30 minutes.
-
Make samosa filling
- Heat 1 tablespoon canola oil in a heavy skillet. Add onions and cook, stirring frequently, until they are translucent.
- Add ginger, and continue stirring for another minute. Add coriander, garam masala, cumin and salt. Stir for about half minute more. Add roughly mashed potatoes, peas and mix well. Set filling aside.
-
Assemble samosas
- On lightly floured surface, roll out the dough to thin thickness then cut dough into 8 cm squares
- .Place 1 full tablespoon of filling on each square. Use your fingers to moisten edges of dough with water, and fold dough diagonally in half to make a triangle. Press edges firmly together to seal in the filling.
-
Fry samosa
- Heat oil in a heavy skillet until it is hot but not smoking. Fry samosas until golden, turning once.
Plate and Serve!
Drain samosas on paper towels, and keep them hot.
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Ingredients
- Serves 4 people
-
filling:
1 cup peas (boiled)
-
4 medium potatoes (boiled and roughly mashed)
-
1 tsp salt
-
1 medium red onion (finely chopped)
-
1 ½ tsp fresh ginger (minced)
-
1 garlic clove (minced)
-
2 tsp ground coriander (with a few whole coriander seeds sprinkled in)
-
1 tsp cumin seeds (coarsely crushed)
-
1 tbsp garam masala
-
vegetable oil (for frying)
-
dough:
2 cups all-purpose flour
-
½ tsp salt
-
½ cup plain yogurt
-
¼ cup canola oil
Nutrition
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