Originating from the streets of India and now gracing global tables, this triangular parcel of joy is a culinary masterpiece that marries crispiness with an explosion of flavors. Beyond being a beloved snack, the Potato Samosa encapsulates the essence of Indian cuisine, where spices dance harmoniously, and textures play a symphony on the palate.
Prep time: 20 minutes
Cook time: 15 minutes
Ingredients:
- 2 cups boiled potatoes, diced (about 4 medium-sized potatoes)
- 1 tsp vegetable oil
- 1 large onion, chopped
- 1 cup frozen peas
- 1 carrot, chopped
- 3 green chilies, chopped
- 1 tsp salt
- 1 tsp black pepper
- Juice of 1 lemon
- 2 tsp chopped cilantro
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp whole spices (such as cumin seeds or mustard seeds)
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp red pepper (adjust to taste)
- 1/4 tsp turmeric
Instructions:
- Heat 1 tsp of vegetable oil in a pan over medium heat. Cook the chopped onions until they become translucent.
- Add the chopped vegetables of your choice (peas and carrots), green chilies, 1 tsp salt, and 1 tsp black pepper to the pan. Cook for about 2 minutes until the vegetables start to soften.
- In a separate bowl, mash the boiled potatoes.
- To the mashed potatoes, add the spice mixture: 1 tsp salt, 1 tsp black pepper, whole spices, garlic powder, ginger powder, red pepper, and turmeric. Mix well to combine.
- Add the cooked vegetable mixture, lemon juice, and chopped cilantro to the potato and spice mixture. Mix until all the ingredients are well combined.
- Take samosa wrappers (samosa Patti), fold them, and fill with the prepared filling. Seal the edges using a paste made from flour and water.
- Heat vegetable oil in a wok or deep-frying pan over medium-high heat. Fry the samosas until they turn golden brown, turning occasionally to ensure even cooking. This should take about 3-4 minutes per side.
- Remove the fried samosas and drain them on paper towels to remove excess oil.
- Serve your delicious samosas with pudina chutney.
