Garlic-Ginger Samosas
This recipe is a classic Indian-inspired samosa variation, where garlic and ginger dominate. The two basic spices add not only aroma but also depth and intensity to the simple potato base. As the filling sizzles in the pan, the aromas already herald a distinctive bite. Crispy pastry, juicy inside - the perfect companion for any occasion. It is important to use freshly grated ginger - it gives the dish its pungent, warming character. If you want an even more intense flavor experience, you can add a little lemon juice to the filling at the end.
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 well and mash coarsely – it shouldn't be completely smooth.
2
Finely chop or grate the onion, garlic, and ginger. Heat the oil in a skillet, then sauté the onion until translucent.
3
Add the garlic and ginger and sauté for 1 minute. Then, stir in the ground cumin, coriander, chili flakes, and salt – cook for another 30 seconds.
4
Add the mashed potatoes and mix thoroughly with the spiced mixture. Let the filling cool completely so it’s easier to handle and doesn't make the pastry soggy.
5
Cut the pastry sheets into long strips. Place 1 tablespoon of filling at the end of each strip and fold into a triangular shape, sealing the edges with a dab of water.
6
Heat plenty of oil in a deep skillet or pot. Check the oil temperature with a small piece of pastry – if it sizzles immediately, the oil is hot enough.
7
Fry the samosas for 2-3 minutes per side, until evenly golden brown. Avoid overcrowding the pan.
8
Remove the samosas and place them on a paper towel-lined plate to drain excess oil. Serve hot – they are flavorful and satisfying on their own!
