PAKISTANI POTATO SAMOSAS
Samosas are popular snacks in Pakistan, India and elsewhere. The delicious fried parcels are often sold on the street, but the best ones are made at home. You can make the flavorful potato filling in advance if you wish. The highly seasoned potatoes can be served on their own as a side dish. Ajwain seed, a spice with a thyme-like flavor, is available from south Asian groceries or online spice merchants.
Provided by David Tanis
Categories dinner, lunch, snack, finger foods, appetizer
Time 1h30m
Yield About 20 small samosas
Number Of Ingredients 19
Steps:
- Make the dough: Put flour, salt and ajwain seeds in a medium bowl. Drizzle in oil and work into flour with fingers until mixture looks mealy. Add water gradually, stirring until a soft dough has formed. If dough seems too dry, add a tablespoon of water; if it seems wet, add a tablespoon of flour. Knead for 1 minute and form into a ball. Wrap and set aside for 30 minutes.
- Make the filling: Simmer the potatoes and carrots in well-salted water until tender, about 10 to 15 minutes. Drain and set aside to cool. Put 2 tablespoons oil in a deep, heavy skillet over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, 8 to 10 minutes.
- Put 1 tablespoon oil in a very small skillet over medium heat. When hot, add cumin and mustard seeds. When seeds are fragrant and beginning to pop, stir in garlic, ginger, chiles, turmeric and garam masala. Let sizzle for a minute, then add skillet contents to onions.
- Add reserved potatoes and carrots and stir well to coat. Check seasoning and adjust salt. Remove mixture to a bowl and let cool to room temperature. When cool, add lemon juice and chopped cilantro. Mix well, smashing the potatoes a bit in the process.
- Make the samosas. Portion the dough into 20 pieces, each weighing 1 1/2 ounces. Form each piece into a ball and place on a large plate. Cover with a damp napkin.
- Roll each dough ball into a thin disk about 6 inches in diameter, as if rolling out pie dough. Cut each disk exactly in half, leaving 2 pieces with a straight side and a round side.
- Form each half-disk into a cone by folding it over and pinching the straight sides together. Put 3 tablespoons filling in the opening on the round side, then pinch closed to make a stuffed triangle. Form the rest of dough balls into samosas.
- Heat about 2 inches of oil in the bottom of wok over medium-high heat. Adjust heat to maintain the oil at 350 degrees. Slip samosas 4 at a time into the hot oil and let fry on one side until golden, a minute or so, then flip and cook other side. Lift from oil and drain on paper towels. Serve samosas hot or at room temperature, accompanied by your favorite chutney.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 10 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 174 milligrams, Sugar 1 gram, TransFat 0 grams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Felicia Talley
[email protected]These samosas look delicious.
abdullateef bankole
[email protected]I can't wait to try this recipe.
mdeasin khan
[email protected]This recipe is a keeper!
Surat Khan
[email protected]I'm so glad I found this recipe.
Carlos Lopez
[email protected]I would highly recommend this recipe to anyone who loves samosas.
Mr_Burger _09
[email protected]These samosas are the best I've ever had.
David NNaemeka
[email protected]I'm definitely going to try this recipe again.
jecktone oguta
[email protected]These samosas are perfect for a party or potluck.
Altagrace Joseph
[email protected]I love that this recipe is vegetarian.
marie wallace kargbo
[email protected]This recipe is a great way to use up leftover potatoes.
Ahsraf Khan
[email protected]I had a hard time finding some of the ingredients for this recipe.
Kraydon Lite
[email protected]The samosas were a bit too spicy for me.
Sheraz Ahmed Aziz
[email protected]I found the samosas to be a bit bland.
michelle down
[email protected]The samosas were a bit too oily for my taste.
Dilshan Dilu
[email protected]I'm not a big fan of samosas, but these were really good.
Ronnetta Hinton
[email protected]These samosas are so flavorful and addictive.
oxygen video
[email protected]I love that this recipe uses simple ingredients that I can find at my local grocery store.
M4jd
[email protected]The instructions were easy to follow and the samosas turned out perfect.
Emeribe Caleb
[email protected]I've made these samosas several times now and they're always delicious.
Shawn Davis
[email protected]These samosas were a hit at my party! Everyone loved them and asked for the recipe.