Indian Potato Samosas

Snacks | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Indian Potato Samosas

Ingredients

Wheat Flour - 1½ cups
Salt - to taste
Butter - 2.1 oz
Vegetable Oil - 2 tablespoons
Onion - 1 piece
Green Peas - ½ cup
Parsley - 8.6 oz
Mild Chili Spice - 2 pieces
Ginger - 0.4 oz
Salad Potatoes - 2 pieces
Mint - 1 bunch
Yogurt powder - ¾ cup
Meyer Lemon Juice - 3½ tablespoons
Tikka Masala - 2 teaspoons

Step by Step guide

Step 1

For the dough, mix the flour and salt in a large bowl. Add the butter and rub the flour with your fingers until it resembles crumbs, then add 6 tablespoons of warm water and knead the dough. Transfer the dough to a work surface and knead until smooth and elastic, about 12 minutes. Cover with plastic wrap and refrigerate for at least 1 hour.

Step 2

For the filling, heat the oil in a pan over medium heat. Add 1 chopped onion and sauté until golden brown, about 8 minutes. Add the peas, 2 tablespoons of chopped parsley, chopped ginger, chopped chili (seeded), and 3 tablespoons of water; cover, reduce the heat, and cook, stirring, until the peas are soft, about 5 minutes. Add 1.5 teaspoons of lemon juice, the spice mixture, and diced large potatoes. Season with salt and cook for another approximately 5 minutes. Remove from heat and let cool.

Step 3

Place the dough on a floured work surface, divide it into 12 equal balls, and cover with a damp cloth to prevent drying out. Using a rolling pin, roll each ball into circles about 15 cm in diameter, and cut each circle in half. Moisten the straight edges of the dough and press them together to form a cone. Place 1.5 teaspoons of filling in the center of the cone and, moistening the edges, seal the filling inside the cone. The top seam can also be folded over like making dumplings. Repeat the process with the remaining dough to make a total of 24 filled cones. These are the samosas.

Step 4

For the chutney, place 3.5 cups of chopped parsley leaves, 1 cup of chopped mint leaves, 3 tablespoons of lemon juice, 1 small chopped chili, and 3 tablespoons of water in a blender. Puree until smooth. Transfer to serving bowls, top with yogurt, season with salt, mix, and refrigerate until serving.

Step 5

Heat oil for frying in a deep pan and fry the samosas in batches until golden brown, about 10 minutes. Using tongs, remove the samosas and place them on paper towels to drain excess oil. Arrange on a plate and serve hot with chutney.