Potato-filled Samosas

Potato-Filled Samosas Recipe | Vegetarian Indian Food

Region / culture: India | Preparation time: 30 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Samosas are a popular snack in many parts of the world, known for their crispy exterior and flavorful fillings. One variation of this delicious treat is the Potato-filled Samosa, which features a savory potato and pea filling encased in a crispy, golden brown pastry shell.

History

The origins of the samosa can be traced back to Central Asia, where it was believed to have been introduced by traders from the Middle East. Over time, the samosa spread to various parts of the world, including India, where it became a popular street food snack. The Potato-filled Samosa is a vegetarian variation of this classic dish, perfect for those looking for a meat-free option.

Ingredients

About 1.25 lb (567 g) baking potatoes, such as Idaho or russet
2 cups (about 9 oz (255 g)) all-purpose flour, plus a little more as needed
1 tsp salt
8 tbsp (1 stick) butter
2 tbsp plain yogurt, sour cream, or buttermilk
1 tbsp ice water, plus more as necessary
1 cup chopped onion
1 fresh chile, minced, or cayenne to taste
1 tbsp minced garlic
2 tsp peeled and minced or grated fresh ginger
1 tbsp all-purpose curry powder, or store-bought curry powder
salt and freshly ground black pepper to taste
0.5 cup green peas (frozen are fine; defrost them in water to cover while you prepare the other ingredients)
vegetable oil for deep-frying

How to prepare

Peel the potatoes and dice them into 0.5 inch cubes. Place them in a pot of water to cover and turn the heat to high. Boil them until soft, which should take around 5 to 10 minutes. Drain.
Meanwhile, make the dough. Place the flour and 1 tsp of salt in the container of a food processor and pulse for a couple of seconds to blend. Cut half of the butter into bits and add it to the flour. Turn on the machine and let it run until the butter and flour are combined. Add the yogurt, sour cream, or buttermilk and pulse a few times. Then, with the machine running, add ice water 1 tsp at a time through the feed tube. Stop adding water as soon as the dough forms a ball.
Knead the dough for 1 minute by hand, then cover it with plastic wrap or a damp towel and set it aside. Place the remaining butter in a large skillet, preferably non-stick, and turn the heat to medium. Add the onion and the chile or cayenne and cook, stirring until the onion softens, which should take about 5 minutes. Add the garlic, ginger, and curry powder. Season with salt and pepper and cook, stirring, for about 2 minutes. Add the potatoes and peas (drain them if they've been sitting in water), raise the heat a little, and cook, stirring frequently, until the potatoes begin to brown, which should take around 10 minutes. Taste and adjust the seasoning if necessary; the mixture should be spicy but not fiery. Let it cool while you roll out the dough.
Knead the dough for a few seconds, sprinkling it with a little flour if necessary. Break off a small piece of the dough (you'll want to make 20 to 30 samosas, so judge accordingly) and roll it out on a lightly floured surface until it forms a circle that is at least 3 inches in diameter. Make 5 or 6 circles, then fill them: place 1 tsp or so of filling in the center, then fold over and seal with a few drops of water. Keep the filled samosas covered with a damp towel. Repeat until all the dough and filling are used up.
When you're about halfway through making the samosas, put enough oil in a large, deep saucepan to come to a depth of at least 2 inches. Turn the heat to medium-high and ensure the temperature reaches about 375°F (191°C) before you start cooking.
Fry the samosas a few at a time, turning if necessary, until they turn golden brown. Drain them on paper towels or paper bags and serve immediately. Alternatively, you can keep them warm in a low oven or serve them at room temperature within an hour or so.

Beef-filled Samosas

The dough and frying remain the same.
To make the filling, heat 2 tbsp of butter or oil in a large skillet over medium heat.
Add onion, chile, garlic, ginger, and curry as mentioned above.
Add 0.5 lb (227 g) of ground beef or lamb and cook, stirring, until the meat loses its color, which should take about 5 minutes.
Remove the meat from the skillet with a slotted spoon, leaving all fat and other liquid in the pan.
Stir in 0.5 minced cilantro into the mixture and proceed to step 4.

Lentil-filled Samosas

The dough and frying remain the same.
For the filling, use half of the recipe for split peas, mung beans, or lentils with curry (dal).
Drain the peas, beans, or lentils very well before proceeding to step 4.

Variations

For a meat-filled version, substitute the potato filling with ground beef or lamb seasoned with spices.
For a vegetarian option, try filling the samosas with lentils or chickpeas cooked in a flavorful curry sauce.

Cooking Tips & Tricks

Make sure to boil the potatoes until they are soft but not mushy, as they will continue to cook when fried.

- When making the dough, be sure to add the water gradually until a smooth, pliable dough forms.

- To ensure a crispy exterior, fry the samosas in hot oil until they are golden brown on all sides.

- Serve the samosas hot and fresh for the best flavor and texture.

Serving Suggestions

Serve Potato-filled Samosas with a side of mint chutney or tamarind sauce for a burst of flavor. They can also be enjoyed with a cup of hot chai tea or a refreshing lassi.

Cooking Techniques

Boil the potatoes until soft before adding them to the filling mixture.

- Fry the samosas in hot oil until they are crispy and golden brown on all sides.

Ingredient Substitutions

You can use sweet potatoes or yams instead of baking potatoes for a different flavor profile.

- Substitute ghee for butter for a richer taste.

Make Ahead Tips

You can prepare the filling and dough ahead of time and assemble the samosas just before frying.

- Store any leftover samosas in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve the samosas on a platter garnished with fresh cilantro leaves and lemon wedges. - Arrange the samosas in a decorative pattern for a visually appealing presentation.

Pairing Recommendations

Pair Potato-filled Samosas with a side of cucumber raita or a fresh green salad for a balanced meal.

- Enjoy them with a side of mango chutney or pickled onions for added flavor.

Storage and Reheating Instructions

Store any leftover samosas in an airtight container in the refrigerator for up to 3 days.

- To reheat, place the samosas in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

Each serving of Potato-filled Samosas contains approximately 250 calories.

Carbohydrates

Each serving of Potato-filled Samosas contains approximately 30 grams of carbohydrates.

Fats

Each serving of Potato-filled Samosas contains approximately 10 grams of fats.

Proteins

Each serving of Potato-filled Samosas contains approximately 5 grams of proteins.

Vitamins and minerals

Potato-filled Samosas are a good source of vitamin C, vitamin B6, potassium, and iron.

Alergens

Potato-filled Samosas contain gluten and dairy. They may also contain traces of nuts and soy.

Summary

Potato-filled Samosas are a delicious and satisfying snack that provides a good balance of carbohydrates, fats, and proteins. They are also rich in vitamins and minerals, making them a nutritious choice for a quick and tasty meal.

Summary

Potato-filled Samosas are a delicious and versatile snack that can be enjoyed as an appetizer or a light meal. With a crispy exterior and a flavorful potato and pea filling, these samosas are sure to be a hit with your family and friends. Try making them at home for a taste of authentic Indian cuisine!

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It was a hot summer day, and I was visiting my friend Priya in her cozy little kitchen. She had just returned from a trip to India and was eager to share all of the delicious dishes she had learned to make.

As soon as I walked in, I was greeted by the tantalizing aroma of spices and fried dough. Priya was busy rolling out the dough for samosas, a popular Indian snack that she had learned to make from her grandmother. She explained that samosas were crispy, golden pastries filled with a savory mixture of potatoes, peas, and spices.

I watched intently as Priya showed me how to fold the dough into the signature triangular shape, sealing the edges with a mixture of flour and water. She then taught me how to fry the samosas until they were crispy and golden brown.

As we sat down to enjoy the fruits of our labor, I took my first bite of the potato-filled samosa. The flavors exploded in my mouth – the potatoes were perfectly seasoned with cumin, coriander, and garam masala, while the peas added a burst of freshness. The crispy, flaky dough provided the perfect contrast to the creamy filling.

I knew that I had to learn how to make this dish for myself. Priya graciously shared her grandmother’s recipe with me, and I eagerly took notes as she walked me through each step.

The first time I attempted to make potato-filled samosas on my own, I was a bundle of nerves. I carefully measured out the ingredients and followed the instructions to a tee, but I couldn’t help but worry that they wouldn’t turn out as delicious as Priya’s.

As the samosas fried in the hot oil, I nervously paced around the kitchen, anxiously awaiting the moment of truth. Finally, I carefully lifted one out of the oil and took a tentative bite.

To my delight, the samosa was perfect. The crispy, golden exterior gave way to a creamy, flavorful filling that transported me back to Priya’s kitchen. I couldn’t believe that I had actually made something that tasted so authentic.

From that moment on, potato-filled samosas became a staple in my kitchen. I made them for family gatherings, potlucks, and any other occasion that called for a delicious and satisfying snack.

Over the years, I have perfected my recipe, adding my own little twists and tweaks to make it truly my own. I have shared the recipe with friends and family, passing down the tradition of making potato-filled samosas from generation to generation.

Each time I make samosas, I am reminded of that fateful day in Priya’s kitchen when I first discovered this delicious recipe. It is a memory that I will always cherish, and one that I am grateful to have experienced.

Now, as I sit down to enjoy a plate of piping hot samosas, I am filled with a sense of pride and accomplishment. The journey to perfecting this recipe has been a long and rewarding one, and I am grateful for the friends and family who have supported me along the way.

As I take my first bite of the crispy, golden pastry, I am reminded once again of the joy and satisfaction that comes from creating something delicious with my own two hands. And I am grateful for the memories and experiences that have brought me to this moment of culinary bliss.