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We hope you got benefit from reading it, now let’s go back to spicy potato samosa recipe. To cook spicy potato samosa you need 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to cook Spicy potato samosa:
- You need Dough:
- Get 3/4 teaspoon salt
- Prepare 2 1/4 cups self-rising flour
- Take 6 tablespoons (3/4 stick) butter, cut in small pieces
- You need 9 tablespoons water
- Take Filling:
- Provide 1 1/2 pounds potatoes, peeled and cut into chunks
- Provide 1 cup fresh or frozen mixed peas, corn, and carrots
- Use 2 tablespoons vegetable oil
- Provide 1 medium onion, chopped
- You need 1 teaspoon finely chopped garlic
- Get 1 1/2 teaspoons finely chopped fresh ginger
- Provide 1/2 habenero chile, minced
- You need 1/2 teaspoon garam masala spice blend
- Take 1 teaspoon red chile powder
- Take 1 1/2 teaspoons salt
- You need 1/2 teaspoon turmeric
- You need 1/2 lemon, juiced
- Take Vegetable oil, for frying
- Use 2 tablespoons chopped fresh coriander leaves
- Prepare Chutney, for serving
Steps to make Spicy potato samosa:
- To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
- To make the filling: Boil the potatoes until tender. Drain and set aside.
- If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
- Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
- In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
- To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
- Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
- Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.
Ready to dip in tangy chutney. Try these at your next party. Fill classic Indian samosas, with a lively spiced potato and pea filling; then serve with a tangy cilantro-mint chutney. Making Indian samosas, triangular fried pastries filled with peas and potatoes, is. Samosa is traditionally filled with spicy potato mixture in India and Pakistan, but in the Middle East the most common filling is beef.
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