Spicy Potato Samosas
Delicious little triangles of pastry stuffed with spicy potato. Deep fried for a flaky, crispy outer crust. A delightful vegetarian treat suitable for teatime, snack, side dish or as a light entrée!
Ingredients
Samosa Dough
- 2¼ cup All purpose flour
- 3 tsp Baking powder
- 1 tsp Salt
- 6 Tbsp. Unsalted Butter, very cold, cut into small cubes
- 2/3 cup Cold Water
Spicy Potato Filling
- 5 Potatoes, peeled and cut into small cubes
- 1 Onion, diced
- 3 cloves Garlic, minced
- 2 inches Fresh ginger, minced
- 1 Green chile
- 1 Lemon juice
- 3 tsp Curry Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Red chile powder
- salt to taste
- 1 bunch fresh cilantro leaves, coarsely chopped
- Vegetable Oil, for frying
Instructions
Making Samosa Dough
- Gather all the ingredients. Sift together the flour, baking powder and salt. With a pastry blender, or your fingers, work the butter into the flour until the mixture looks like bread crumbs. Add 1/2 cup of water into the mixture. Slowly add the rest of the water until a dough is formed. You may not need to use all the water.
- Knead dough for about 5 minutes. Form into a ball. Cover and let it rest. Prepare the filling next.
Preparing the Spicy Potato Filling
- Put a large pot of water to boil. Optional: Add a bay leaf to the water. Peel and cube the potatoes. Boil until tender, about 5 to 8 minutes. Drain and set aside.
- Prepare the onions, garlic, ginger and green chile. Heat the vegetable oil in a large fry pan on medium. When hot, fry the onions until softened, about 2 to 3 minutes. Then add in the garlic, and ginger. Fry for another minute. Finally add in the green chile. Stir until everything is soft and golden. Add in the drained potatoes. Squeeze in the lemon juice. Next, add in the cilantro leaves and finally all the spices - curry powder, turmeric, red chile powder and salt. Cook for another minute. Mix well to combine. Take the pan off heat. Set aside to cool.
Assembling the Samosas
- While the filling is cooling, start to work on the samosa wrappers. Tilt the dough onto a clean work surface. Divide dough into 9 equal pieces. Roll each piece into a little ball.
- Using a rolling pin, roll out a ball into a 5 inch circle. Cut in half. Repeat with the rest of the dough ball. You should have 18 pieces of half circles.
- To assemble, take one piece of wrapper, moisten the straight edge (cut edge) with a little water. Fold in half, aligning the edges. Pinch together to seal and form a triangle shape.
- Spoon in about 1 tablespoon of filling. Moisten the top edges of the dough and pinch the edges together to create another tight seal. You have made your first samosa! Place on a tray and repeat with the remaining dough wrappers.
Cooking
- In a deep saucepan, heat vegetable oil. You should use enough oil so that the entire samosa can be submerged into the oil. When the oil is hot*, fry several samosas at a time. Depending on the size of your saucepan, do not overcrowd them. When the samosas are golden, flip it over so it can brown evenly on both sides. Drain on wire rack with drip tray. Serve hot or at room temperature.
Notes
*How to check if the oil is ready for frying? Place the handle of a wooden spoon or chopsticks into the oil. When bubbles begin to appear around the tip of the handle, the oil is ready for frying.
Remember not to overcrowd when frying food. Overcrowding means it takes longer to fry, and the food tastes oily. Fry in small batches for the best outcome.
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