Indian Samosas with Potatoes
8 servings
120 minutes
Samosa is one of the most famous and beloved Indian snacks, popular far beyond India. It is a crispy triangular pastry with a fragrant filling that reveals the richness of Eastern spices with the first bite. In this version, the potato filling spiced with ginger, chili, and masala offers a warming taste with a hint of spiciness, while the addition of herbs and lemon juice adds freshness. These samosas are perfect as an appetizing snack or accompaniment to a main dish, especially with refreshing yogurt-herb chutney. They can be served hot or warm, and their crispy golden crust makes them irresistible on any table.
1
For the dough, mix flour and salt in a large bowl. Add butter and rub the flour with your fingers until crumbly, then add 6 tablespoons of warm water and knead the dough. Transfer the dough to a work surface and knead until smooth and elastic, about 12 minutes. Cover with plastic wrap and refrigerate for at least 1 hour.
- Wheat flour: 1.5 glass
- Salt: to taste
- Butter: 60 g
2
For the filling, heat oil in a pan over medium heat. Add 1 chopped onion and sauté until golden brown, about 8 minutes, then add peas, 2 tablespoons of chopped parsley, minced ginger, chopped chili (seedless), and 3 tablespoons of water; cover, reduce heat, and cook, stirring, until peas are soft, about 5 minutes. Add 1.5 teaspoons of lemon juice, the spice mix, and diced large potato. Season with salt and cook for another 5 minutes. Remove from heat and let cool.
- Vegetable oil: 2 tablespoons
- Onion: 1 piece
- Green peas: 0.5 glass
- Parsley: 245 g
- Ginger: 10 g
- Chili pepper: 2 pieces
- Lemon juice: 3.5 tablespoons
- Masala: 2 teaspoons
- Potato: 2 pieces
- Salt: to taste
3
Place the dough on a floured surface, divide it into 12 equal balls, and cover with a damp cloth to prevent drying. Roll the balls into circles with a diameter of 15 cm and cut each ball in half. Moisten the straight edges of the dough and join them together to form a cone. Place 1.5 teaspoons of filling in the center of the cone and seal it by moistening the edges. The top seam can also be folded like making dumplings. Repeat the process with the remaining dough to make a total of 24 filled cones. These are samosas.
4
For the chutney, place 3.5 cups of chopped parsley leaves, 1 cup of chopped mint leaves, 3 tablespoons of lemon juice, 1 small chopped chili, and 3 tablespoons of water in a blender. Blend until smooth. Transfer to serving bowls, top with yogurt, season with salt, mix, and refrigerate until serving.
- Parsley: 245 g
- Mint: 1 bunch
- Lemon juice: 3.5 tablespoons
- Chili pepper: 2 pieces
- Yogurt: 0.8 glass
- Salt: to taste
5
Heat oil in a deep pan for frying and fry the samosas in batches until golden brown, about 10 minutes. Using tongs, remove the samosas and place them on paper towels to drain excess oil. Arrange on a plate and serve hot with chutney.
- Vegetable oil: 2 tablespoons