Baked Potato Samosas | Snack

Samosas come in various shapes and forms and with various fillings. Vegetable samosas with potato-pea filling are the most popular of the lot. There are several ways to make the potato stuffing. The samosa filling was always very flavorful, with spices, lots of ginger, and coriander seeds. You can make it simpler by omitting some of the spices. The filling can also be used in sandwiches or wraps or added to tacos. For restaurant-style fried samosas, use unbleached white flour (maida) instead of whole-wheat flour. Serve with cilantro chutney and tamarind-date chutney and sprinkle with chaat masala, if desired.


STUFFING: 4 medium potatoes, peeled and diced (3 cups) 1 teaspoon safflower or other neutral oil 1/4 teaspoon cumin seeds 1 teaspoon coriander seeds 1/4 teaspoon fennel seeds 1 1/2 teaspoons grated ginger or 1 tablespoon ginger paste 2 cloves garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon cayenne 1/2 teaspoon Garam Masala (here) 1/4 teaspoon ground turmeric 1/4 teaspoon Chaat Masala (here) or 1/8 teaspoon Indian black salt 3/4 teaspoon salt 1/4 cup water 1/2 cup fresh or frozen green peas, thawed if frozen 2 tablespoons cilantro leaves 1/2 teaspoon lemon juice

PASTRY SHELL: 1/2 cup + 2 tablespoons whole-wheat flour 1/2 cup unbleached white flour 1 tablespoon cornstarch or arrowroot 2 tablespoons fine semolina or semolina flour 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon carom seeds or cumin seeds 1/8 teaspoon black pepper 1 tablespoon olive oil or melted vegan butter 1/2 cup + 1 teaspoon water


1. Make the stuffing: Boil the diced potatoes in enough water to cover over medium heat until very tender, 20 to 25 minutes. Drain, cool slightly, mash well, and set aside. Alternatively, pressure-cook whole unskinned potatoes for 10 minutes once the high-pressure indicator is on (2 whistles). Let the pressure release by itself. Move the hot potatoes to a cold water bath for 5 to 10 seconds. Remove from the water and pull on the loosened skin to peel. Mash well and set aside. 2. Heat the oil in a large skillet over medium heat. Once the oil is hot, add the cumin, coriander, and fennel seeds, and cook for 30 seconds. Add the ginger and garlic, and cook until the garlic is golden about 1 minute. Add the cumin, cayenne, garam masala, turmeric, and chaat masala, and mix for a few seconds. Add the salt and water. Add the mashed potatoes and peas and mix well. Cover and cook for 5 minutes. 3. Add the cilantro and lemon juice and mix well. Cool slightly before using as a filling, or serve hot as a side dish. 4. For the pastry shell: Preheat the oven to 400°F. In a bowl, combine the flours, starch, semolina, salt, baking soda, seeds, and black pepper, and whisk well. Add the oil and mix to form crumbs. Add the water and knead. Add more water if necessary. Knead into a smooth dough (not too soft and not too stiff). Do not knead for more than 2 minutes. Cover the dough with a towel and let it rest for 10 minutes. 5. Divide the dough into 12 to 14 small balls. Roll the balls out into 5 to 6-inch ovals. Cut each oval in half. (See photos below.) Take one half-circle and fold it to make a cone. Apply a little water on the edge, and press lightly to seal. Fill the cone with 2 to 3 tablespoons of the filling. Apply water to the top edge of the cone and fold the extra dough over the filling. Pinch lightly to seal. Place the pastry with the bottom of the cone side down, on a parchment-lined baking sheet. Cover with a towel until all the samosas are ready to bake. Brush or spray oil on the samosas. Bake for 20 to 25 minutes.

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