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Deborah

Deborah Dana

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Recipe of Samosas Stuffed with Potatoes
Recipe

Samosas Stuffed with Potatoes

2h 30 mins
Half
21
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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
  • 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

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.

TIPS

Serve with an oriental sauce or Indian sauce.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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