PERSIAN SAMOSAS
Samosas with a persian twist. The subtlety of mint really makes the rest of the savory ingredients shine.
Provided by fruitpunchmouth
Categories Southwest Asia (middle East)
Time 45m
Yield 20 samosas, 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel the potatoes, cube them, and boil them until they start to get tender, about 20 minutes.
- Dice the onions, saute them in a pan with a little bit of olive oil, about 6 minutes, or until they start to brown. season with turmeric and pepper while they are sauteing. add the garlic and saute for about 45 more seconds. set aside.
- brown the turkey. Add the frozen peas and cook for an additional couple minutes.
- de-stem the cilantro and parsley as best you can (honestly, i'm pretty lazy about this). dice.
- When the potatoes are tender, drain the water and mash with a tbsp of olive oil or butter. Season with salt, pepper, dried mint, and cayenne.
- Cut the flour tortillas in half vertically. put a dollop of the potato, onions, turkey, and herbs right in the middle. fold over vertically. fold and smush the sides (it might help to wet your fingers), making a triangular pocket.
- In a large, relatively deep pan, heat about half an inch of canola oil on medium high heat for about five minutes, or until it starts to crackle. Put your first batch of samosas in, and turn the heat down to medium low. Fry on both sides for about 3-5 minutes, until they are nice and brown.
- Alternatively, you can be a bit more healthy and bake them at 400 degrees for about 20 minutes, turning once. Just lightly brush olive oil on both sides.
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Donald Terseer
[email protected]These samosas were delicious and easy to make. I will definitely be making them again.
Chinedu Julius
[email protected]I'm not sure what went wrong, but my samosas came out soggy. I think I might have added too much liquid to the filling.
Winifred Agyemang
[email protected]These samosas are the best I've ever had. I love the combination of flavors and the crispy pastry.
samar ali
[email protected]I followed the recipe exactly but my samosas didn't turn out as crispy as I would have liked. I'm not sure what I did wrong.
BeNn717
[email protected]The samosas were easy to make and they turned out great. I used a store-bought samosa dough to save time and they still came out delicious.
Adrian Coastantin
[email protected]These samosas were a bit too spicy for my taste, but they were still good. I would recommend using less chili powder if you don't like spicy food.
Fuzzy bread
[email protected]I'm not a big fan of samosas, but these were really good. The filling was flavorful and the pastry was crispy. I'll definitely be making these again.
Sharyar Minh ass
[email protected]The samosas were delicious! I made them for a party and they were gone in minutes. Everyone loved them.
Precious Millar
[email protected]I've made these samosas a few times now and they're always a crowd-pleaser. They're easy to make and so delicious.
Dikshya Panthi
[email protected]These Persian samosas were a hit! The filling was flavorful and the pastry was crispy. I followed the recipe exactly and they turned out perfect.