Deborah Dana

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Deborah Dana

Samosas Stuffed with Potatoes

Name: Samosas Stuffed with Potatoes
Prep time: 150 min
Cook time: 150 min
Yield: 24
Cuisine: India
Ingredients: 2 cups flour; 1 tablespoon salt; 2 tablespoons vegetal oil; 3 potatoes, peeled; 1/2 cups chives, chopped; 1 jalapeño, chopped; 1/2 cups fresh coriander, chopped fresh; 1 tablespoon cumin seed; 1/2 tablespoons chilli powder; vegetal oil, to fry; yogurt

2h 30 mins

Half

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Deborah Dana

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A very rich recipe that is traditionally eaten in India. The samosas are stuffed with seasoned potato.

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Ingredients

24 portions

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Preparation

In a medium-sized deep bowl, mix the flour and salt. Add 2 tablespoons of oil and mix the flour until it has a consistency of crumbs.

Add 3/4 cup of hot water and mix with a fork until a dough forms. Transfer to a clean surface and knead for 10 minutes.

Put the dough in a greased refractory, cover with a damp towel and let it rise for 30 minutes at room temperature.

Meanwhile in a large pot boil the potatoes until well cooked, about 20 minutes. Remove from the water and allow them to cool. Chop in cubes.

In a deep bowl, mix the potatoes with the chopped scallions, the jalapeño, the cilantro and the spices.

Take the dough and divide it into 12 portions. Make a ball with each portion and crush to create a circle of dough. Cut the circle in half and fold one corner over the middle of the circle and bend the other corner over it forming a triangle that is open on the top. With your fingers, crush the edges to seal them.

Fill each triangle with 2 tablespoons of potatoes and with your fingers crush and seal this edge too.

Heat the vegetable oil in a pot for at least 5 minutes and cold the samosas. Each samosa should be fried approx. 2 minutes on each side.

Remove from the oil and put on paper towels to remove the remaining oil.