Potato Samoosa
Servings: 16
Ingredients
- 16 samoosa strips
- 5 potatoes about 500gram
- 1 tablespoon vegetable or olive oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 onion diced
- 1 sprig curry leaf
- 2-3 green chillies finely chopped
- 1/2 teaspoon turmeric
- 1/2 cup water
- salt
- 1/3 cup fresh mint leaves finely chopped
- 2 tablespoon fresh coriander leaves finely chopped
Flour Paste to seal samoosas
- 1 tablespoon cake wheat or all purpose flour
- enough water to make a smooth paste
Instructions
- Peel and chop the potatoes into cubes. Cover with cold water and allow to boil on medium heat until soft and tender. This takes about 30 minutes at high altitude. Drain and set aside
- Heat 1 tablespoon olive oil or vegetable oil in a pan. And the cumin seeds and mustard seeds. Once it starts to burst add the onion, curry leaf and green chillies. Fry until the onion is translucent.
- Add the turmeric and potatoes. You can press them down with a fork to mash them or you can mash them before adding it to the pan. If you have some chunky bits it's ok provided your potatoes are soft.
- Season with salt. Add 1/2 cup water and allow to cook for about 5 minutes. There shouldn't be too much liquid remaining in the pan but the curry should be moist and not too dry.
- Allow the potatoes to cool and add in the chopped mint and coriander.
- Fill each samoosa with 2 tablespoons of filling. You can freeze them but do separate with some wax paper or cling wrap.
- Fry them in hot oil if frying from fresh or if frozen start by frying them in cold oil.
Notes
- I find that frying samoosas from frozen works better in terms of a crisp, smooth pastry. I also start frying my samoosas in cold oil. As the oil heats up the samoosa filling also starts heating up gradually giving you perfectly fried samoosas.