Classic Indian Spiced Potato Samosa
Samosa is one of India's most well-known street food dishes, which has become popular all over the world. It originally comes from Persia and arrived in India in the 13th century, where it was perfected with local spices. Since then, it has been an indispensable part of bazaars, street food stalls, and family dinners. On a cold winter evening, there's nothing better than a freshly baked, hot samosa that crunches in your mouth, then the warmth of the spicy potato filling spreads inside. The secret to making samosas is to properly seal the dough - if the edges don't stick well, the filling may escape during baking. Tip: always let the filling cool down before filling the dough so that the layer does not get soaked.
Ingredients for this recipe
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Preparation Steps
1
Peel and dice the potatoes, then boil them in salted water until tender. Drain and mash roughly – do not puree completely!
2
In a skillet, heat 2 tablespoons of oil and sauté the cumin seeds until fragrant, about 30 seconds.
3
Add the finely chopped onion and grated ginger. Sauté until the onion is translucent.
4
Add the green peas, cook for 2-3 minutes, then stir in the garam masala, turmeric, and salt. Finally, stir in the mashed potatoes and mix well. Let it cool.
5
Cut the samosa or puff pastry into triangular or rectangular pieces. Fill with 1-2 tablespoons of the spiced potato filling, then fold and seal the edges with a little water.
6
Heat plenty of oil in a pot over medium heat. You can check if the temperature is right by dropping in a small piece of dough – if it immediately rises and sizzles, the oil is ready.
7
Fry the samosas until golden brown, about 2-3 minutes per side. Do not overcrowd the pot, so the oil doesn't cool down too quickly.
8
Remove and place on paper towels to absorb excess oil. Serve warm with chutney or plain yogurt.
