Easy Potato Samosas Recipe

Craving a delicious snack that’s both crispy and satisfying? Look no further than these easy potato samosas, a beloved treat in British Indian cuisine. With just a handful of ingredients, you can whip up these delightful pastries that are perfect for sharing at gatherings or enjoying as a comforting snack.

Ingredients:

• 250g plain flour
• 4 medium potatoes, peeled and diced
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp coriander powder
• Salt, to taste
• Water, as needed
• Oil for frying

Instructions:

1. Prepare the dough: In a mixing bowl, combine the plain flour with a pinch of salt. Gradually add water and knead until you achieve a soft, pliable dough. Cover with a damp cloth and set aside to rest.

2. Make the filling: Boil the diced potatoes until tender, then drain and mash them in a bowl. In a pan, heat a splash of oil, add cumin seeds, and sauté until fragrant. Stir in the mashed potatoes along with garam masala, turmeric, coriander powder, and salt. Mix well and cook for a few minutes before letting it cool.

3. Assemble the samosas: Divide the dough into small balls and roll each one out into a thin oval. Cut it in half to form two semi-circles. Take one semi-circle, dampen the edges with water, and shape it into a cone. Fill the cone with the potato mixture, then seal the open edge by pressing the dough together firmly.

4. Fry the samosas: Heat oil in a deep pan until hot. Gently slip in the samosas a few at a time, frying them until golden brown and crispy. Remove and drain on kitchen paper.

Serve your easy potato samosas hot with mint chutney or tamarind sauce for a delightful snack that’s sure to impress! Enjoy the crispy exterior and the spiced filling – a true taste of comfort.

The warm, aromatic kitchen was filled with the enticing scent of spices as I carefully prepared a batch of potato and pea samosas, but with a delightful twist – I was using crispy filo pastry instead of the traditional dough. The delicate layers of filo promised an extra crunch, making these little parcels all the more irresistible.

As I sautéed finely chopped onions, cumin seeds, and a medley of spices, the earthy aroma danced through the air. I then added boiled potatoes and sweet green peas, mashing them lightly to create a hearty filling. Once seasoned to perfection, it was time to assemble the samosas. I cut the filo sheets into strips, brushed them with melted butter, and dolloped the vibrant filling at one end. With deft hands, I folded them into triangles, ensuring they were sealed tightly, ready for the oven.

Baking them until golden brown, I anticipated the satisfying crunch that would greet me. When they finally emerged, steam wafted upwards, revealing a scrumptious treat that was both a modern twist on a classic and a perfect finger food for any gathering. Paired with a tangy mint chutney, these potato and pea samosas would undoubtedly be a hit, inviting all to indulge in their flaky, golden goodness.