After a long gap, I haven eaten samosa and the last time I made was this Mini Samosa . Samosa is made by two parts, the crust and the filling. Traditionally shaped into triangle and deep fried,
I came across other interesting filling such as cheese, chocolate, fruit and nuts instead of potato or meat. Some make it healthier by baking them. .
There are ton of recipes for samosa with varied spice combo, some without onion, coriander, cumin or garam masala either way you choose it still turned out tasty, Done without mango powder but added some lemon juice for this Peas & Potato Samosa.
The secret to perfect samosa was the way you fried them. It needs time to get that golden brown and crisp exterior by using medium heat only so be patience.
You would like to pair these Peas & Potato Samosa with green chutney or ketchup but we enjoyed them without those.
PEAS & POTATO SAMOSA
Yield : 16 samosa
PASTRY
- 1.5 cup all purpose flour
- 3 tablespoon cooking oil
- 1/2 tsp salt
- 1/2 tsp carom seeds
- enough water to form into stiff dough
Place flour and salt in a mixing bowl.
Add in oil and water gradually to form into soft dough. Keep for 15 minutes.
FILLING
- 1 big onion chopped
- 1 cup cooked green peas
- 1-2 tsp chili powder
- 1 russet potato cubed
- 1 tsp ginger garlic paste
- 1 tsp coriander powder
- 1 tsp cumin powder
- 4 green chili chopped
- 1/2 tsp garam masala
- 1/2 tsp mango powder (I omit this)
- 1/4 tsp turmeric powder
- 2 tablespoon cilantro chopped
- 2 sprigs curry leaves torn into pieces
- salt to taste
- water to seal
- vegetable oil for frying
Heat the oil, fry onion, ginger and garlic until fragrant. Add in cumin powder, coriander powder, chili powder, turmeric and 2 tablespoons of water. Cook until the raw smell disappears.
Now add the potato, salt and water ( water level should be above the potato), bring to boil and simmer until potato turns soft, stirring occasionally to avoid sticking to the bottom of the pan.
Add in green peas, garam masala , cilantro, curry leaves and salt if needed, stir well.
Remove from heat, sprinkle with coriander leaves and leave to cool.
METHOD HOW TO SHAPE THE SAMOSA
Divide the dough into 8 balls.
Roll out each ball into thin circle, cut into half. Shape the semi circle dough into a cone, overlapping each other. Glue the seam together with a little water.
Fill up the cone with a tablespoon of filling.
Brush the edges with water, press together to seal. Complete the rest of the dough.
Heat about 1 1/2 in deep of oil using medium heat. When the oil is hot, slide the samosa and deep fry until golden brown, turning frequently. Do not crowd the pan.
Remove with slotted spoon and drain on kitchen towel.
Serve hot.
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