Potato Samosa
Deep fried dumpling filled with spicy potato chunks
Ingredients
- 4 cups Vegetable or Canola or Peanut oil Oil of your choice for deep frying
- 2 pounds Golden yellow potatoes Boil and remove skin. Cut into ½ inch cubes
- ½ cup Sweet green peas
- 2 cups All purpose flour
- ½ cup Chopped cilantro
- 1 teaspoon Turmeric
- 1 teaspoon Garlic minced
- 1 teaspoon Ginger paste
- 1 teaspoon chopped Cayenne green chillies Can substitute with Serranos
- 1 teaspoon Garam Masala
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 teaspoons Cumin seeds
- 1 teaspoon Black Mustard seeds
Instructions
- Add 1 teaspoon cumin seeds, 1 teaspoon salt to 2 cups All purpose flour and make dough. Cover with damp cloth and set it aside.
- In a frying pan heat 1 tablespoon oil and fry 1 teaspoon Black Mustard seeds, 1 teaspoon cumin seeds, 1 teaspoon Garlic minced, 1 teaspoon Ginger paste, and 1 teaspoon chopped Cayenne green chillies.
- Add boiled and sliced 2 pounds Golden yellow potatoes, 1 teaspoon Garam Masala, 1 teaspoon Coriander powder, 1 teaspoon Turmeric, and 1 teaspoon Salt. Fry potatoes as you mix gently until they are coated with all ingredients.
- Add ½ cup Sweet green peas and mix gently. Reduce to low heat and cook for 10 mins with lid on. Turn off the heat and add ½ cup Chopped cilantro.
- Roll the dough into golf ball size and start pressing flat circles. Cut in the center to make half moon shaped. Pickup the half circle in your hand and make a cone shape with straight edge at the opening side.
- Add 1 tablespoon of the potato filling and close the cone edges with water coat.
- Heat the oil in a deep frying pan at medium heat and slowly add the samosas to the hot oil. Deep fry for 10 mints or until dough turns golden brown.
- Cover the samosas in air tight contained until served. Serve warm with a dipping sauce.
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