Potato And Coriander Samosas Recipes

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SPICED POTATO-STUFFED PASTRIES: SAMOSAS



Spiced Potato-stuffed Pastries: Samosas image

This dough has a wonderful taste and texture and it's very easy to work with.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 18 samosas

Number Of Ingredients 19

3/4 teaspoon salt
2 1/4 cups self-rising flour
6 tablespoons (3/4 stick) butter, cut in small pieces
9 tablespoons water
1 1/2 pounds potatoes, peeled and cut into chunks
1 cup fresh or frozen mixed peas, corn, and carrots
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon finely chopped garlic
1 1/2 teaspoons finely chopped fresh ginger
1/2 habenero chile, minced
1/2 teaspoon garam masala spice blend
1/2 teaspoon turmeric
1 teaspoon red chile powder
1 1/2 teaspoons salt
1/2 lemon, juiced
2 tablespoons chopped fresh coriander leaves
Vegetable oil, for frying
Chutney, for serving

Steps:

  • To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it.
  • To make the filling: Boil the potatoes until tender. Drain and set aside.
  • If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool.
  • Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more.
  • In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well.
  • To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half.
  • Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling.
  • Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney.

SAMOSAS



Samosas image

This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
3 tablespoons ghee or canola oil
1/2 teaspoon salt
1/2 teaspoon caraway seeds
3/4 cup cold water
5 medium potatoes, peeled and chopped
6 tablespoons canola oil, divided
1 cup fresh or frozen peas, thawed
1 teaspoon minced fresh gingerroot
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1/2 teaspoon salt
Optional: Fennel seed, crushed coriander seeds, caraway seeds or amchur (dried mango powder)

Steps:

  • In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.

POTATO AND PEA SAMOSA



Potato and Pea Samosa image

Provided by Food Network

Categories     appetizer

Time 3h45m

Yield 2 to 3 dozen samosas

Number Of Ingredients 22

2 pounds baking potatoes, like russets
1/2 cup ghee or clarified butter
1/2 cup diced onion
2 tablespoons minced garlic
2 tablespoons minced jalapeno
1 cup fresh peas
1 tablespoon minced ginger
1 teaspoon cumin seeds, toasted and crushed
1 teaspoon coriander seeds, toasted, crushed
2 teaspoons salt
1 teaspoon black pepper
Sugar
1/4 cup cilantro leaves, minced
1 package small square wonton wrappers
1 egg
1 tablespoon water or milk
Frying oil
Tamarind and Date Chutney, recipe follows
14 ounces tamarind pulp
1 pound pitted dates
2 cups sugar, divided
6 cups water, plus 4 cups

Steps:

  • Preheat the oven to 350 degrees F.
  • Wash and dry the baking potatoes. Bake the potatoes in the oven until done, about 45 to 60 minutes. Allow to cool for 10 minutes and then split in half lengthwise to release steam. When cool to the touch, use a fork to mash and fluff the potatoes. Place in a mixing bowl. Discard potato skins.
  • Preheat the deep-fryer to 350 degrees F.
  • In a large saute pan, heat the ghee. Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. Add the ginger, cumin, and coriander. Cook another 20 seconds. Pour over the mashed potato. Season with salt and pepper. Stir and taste to correct seasoning with salt, pepper, and sugar. Stir in cilantro. Allow to cool completely before shaping into samosas.
  • To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape. Place on top of the wonton wrapper, at an angle. Beat together the egg and water to make an eggwash.
  • Eggwash the edges of the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling. Repeat process until you have used up all the filling. Deep-fry the samosas until done, golden and crisp. Serve with Tamarind and Date Chutney.
  • In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. Bring to a boil, and then lower to a simmer. Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then.
  • Pass mixture through a food mill. Discard the pulp. Pass the puree through a chinois or fine strainer. Return the puree to the saucepan. Add the remaining 1 cup sugar and 4 cups water. Stir and bring to a boil, then lower to a simmer. Reduce until thickened. Transfer to a non-reactive container and allow to cool completely. Refrigerate until needed.
  • Yield: 4 cups

SAMOSA FILLING - SPICY POTATO



Samosa filling - spicy potato image

Make and share this Samosa filling - spicy potato recipe from Food.com.

Provided by alan8513

Categories     Potato

Time 1h50m

Yield 40 serving(s)

Number Of Ingredients 15

3 lbs boiling potatoes (4-5 potatoes)
1 1/2 teaspoons salt
1/2 teaspoon red chili pepper, ground
1/2 teaspoon black pepper, ground
4 tablespoons vegetable oil
1 medium onion, chopped fine
1 cup peas, frozen or fresh (not canned)
1 tablespoon ginger, fresh,grated
1 small green chili pepper, seeds removed,chopped fine
3 tablespoons fresh cilantro, chopped up
3 tablespoons water
1 teaspoon coriander seed, roasted,ground
1 teaspoon garam masala
1 teaspoon cumin seed, roasted,ground
2 tablespoons lemon juice

Steps:

  • Boil the potatoes and peel.
  • Dice into 1/4 inch pieces.
  • Into a hot cast iron frying pan, put the cumin and coriander seeds.
  • Toss for about 30 seconds and remove seeds.
  • Grind into powder.
  • Heat 4 tablespoons of oil in a frying pan and sauté the onion until light brown.
  • Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water.
  • Cover and simmer until peas are tender, about 5 minutes.
  • Add more water if necessary.
  • Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes.
  • Allow stuffing to cool before filling the samosas.

Nutrition Facts : Calories 47.7, Fat 1.4, SaturatedFat 0.2, Sodium 89.1, Carbohydrate 8.1, Fiber 0.9, Sugar 0.7, Protein 0.9

ALOO SAMOSAS (POTATO SAMOSAS)



Aloo Samosas (Potato Samosas) image

Filled with a Punjabi-spiced potato and pea mixture, these samosas prioritize convenience without compromising flavors or textures. Use store-bought spring roll wrappers to make a big batch when you have time, then freeze the samosas to fry and serve as near-instant snacks for iftar, at parties or intimate gatherings with chai, or as low-fuss everyday cooking. With a crispy exterior and a filling citrusy with coriander and sweet from peas, these vegan samosas are perfect any time.

Provided by Zainab Shah

Categories     finger foods, vegetables, side dish

Time 1h30m

Yield About 42 samosas

Number Of Ingredients 17

3 medium russet potatoes (1 pound)
Fine sea salt
2 teaspoons canola oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon ground red chile
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder (optional)
1/2 teaspoon cumin powder (optional)
1/2 cup frozen peas
1/2 teaspoon garam masala
1 to 2 Thai green chiles, stemmed and chopped
2 tablespoons finely chopped fresh cilantro
14 spring roll wrappers (8 inches square; see Tip)
3 tablespoons all-purpose flour
Canola oil, for frying
Mint Chutney, for serving

Steps:

  • Place the potatoes in a large saucepan and add enough cold water to cover by a few inches. Salt the water, then bring to a boil over medium-high heat. Cook until a knife slides in with little to no resistance, about 20 minutes. Drain, then set aside. When cool enough to handle, peel and use a fork to smush them into a coarse mash.
  • Heat the oil in a large nonstick pan over medium for a minute. Add the cumin and coriander seeds, and stir until the seeds are fragrant, 30 seconds to 1 minute. Reduce the heat to medium-low, and add the ground chile and turmeric, and the coriander and cumin powders, if using. Continue cooking, stirring, for 30 seconds. Add the potatoes, peas, garam masala and 1/2 teaspoon salt, and raise the heat to medium. Cook, stirring to evenly mix the ingredients, until heated through, 2 to 3 minutes. Turn off the heat and stir in the fresh chiles and cilantro. Let stand until cool enough to handle.
  • Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the spring roll wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3-inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying out. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste the consistency of craft glue.
  • Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.
  • To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches.
  • To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.
  • Serve hot or warm with the mint chutney for dipping.

SAMOSAS



Samosas image

This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas and then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
3 tablespoons ghee or canola oil
1/2 teaspoon salt
1/2 teaspoon caraway seeds
3/4 cup cold water
5 medium potatoes, peeled and chopped
6 tablespoons canola oil, divided
1 cup fresh or frozen peas, thawed
1 teaspoon minced fresh gingerroot
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1/2 teaspoon salt
Optional: fennel seed, crushed coriander seeds, caraway seeds or amchur (dried mango powder)

Steps:

  • In a large bowl, combine flour, ghee, salt and caraway seed until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients if desired. Set aside., Divide dough into six pieces. Roll one piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring one corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.

POTATO AND PEA SAMOSAS



Potato and pea samosas image

Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet

Provided by Lulu Grimes

Categories     Side dish

Time 1h15m

Number Of Ingredients 11

2 small onions , chopped
2 garlic cloves , chopped
4cm-piece fresh ginger , grated
2 green chillies , deseeded and finely chopped
4 tbsp oil
3 large potatoes , cut into small cubes
100g frozen pea or finely sliced green beans
small bunch coriander , leaves chopped
mango chutney , to serve
2 tbsp oil
225g plain flour

Steps:

  • To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
  • Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
  • Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
  • Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Nutrition Facts : Calories 243 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.02 milligram of sodium

POTATO AND CORIANDER SAMOSAS



Potato and Coriander Samosas image

A wonderfully tasty Indian appetizer - you can use ready-made puff pastry if you don't have the time or inclination to make your own!!

Provided by Fairy Nuff

Categories     Lunch/Snacks

Time 1h30m

Yield 24 samosas, 24 serving(s)

Number Of Ingredients 18

50 g butter
2 teaspoons grated fresh ginger
2 teaspoons cumin seeds
1 teaspoon Madras curry powder
1/2 teaspoon garam masala
500 g peeled and finely diced waxy potatoes
1/4 cup sultana
1/2 cup frozen baby peas
1/2 cup fresh coriander leaves
3 sliced green onions
1 lightly beaten egg
oil, for deep-frying (if using puff pastry you can bake in the oven)
thick plain yogurt, to serve
465 g sifted plain flour (3 3/4 cups)
1 teaspoon baking powder
1 1/2 teaspoons salt
110 g melted butter
1/2 cup thick plain yogurt

Steps:

  • Heat the butter in a large frying pan, add the ginger, cumin seeds, curry powder and garam marsala and fry lightly for 1 minute or until very fragrant.
  • Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until the potatoes are tender.
  • Add the sultanas, peas, coriander leaves and green onion and stir through.
  • Set aside to cool.
  • Pastry:.
  • Mix the flour, baking powder and salt in a large bowl- make a well in the centre.
  • Add the butter, yoghurt and 3/4 cup of water.
  • Use a flat-bladed knife to bring the dough together.
  • Turn onto a lightly floured surface and form a smooth ball.
  • Divide the dough into four pieces.
  • Roll out one piece until it is very thin.
  • Use a 12cm (5in) diameter plate as a guide and cut six circles from the dough.
  • Place a generous tablespoon of filling into the centre of each pastry circle.
  • Brush the edges with egg and fold the pastry to form a semi-circle.
  • Make repeated folds on the rounded edge by folding little pieces of pastry back as you move around the edge.
  • Continue with the remaining pastry and filling.
  • Heat the oil to 180C or until a bread cube browns in 15 seconds.
  • Add samosas two or three at a time and cook until golden.
  • Serve with yoghurt garnished with coriander.

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From allrecipes.cooking


POTATO AND CORIANDER SAMOSAS RECIPE - AUSTRALIAN.FOOD.COM
Sep 22, 2020 - A wonderfully tasty Indian appetizer - you can use ready-made puff pastry if you don't have the time or inclination to make your own!!
From pinterest.ca


SAMOSAS: TRADITIONAL POTATO FILLING PLUS CHICKEN FILLING
2020-11-12 Samosa combines the best of all things food related - potatoes and fried food. Learn to make the perfect dough and mouth-watering filling in this video. These #samosas are easy, delicious, and good for the soul! We also show you how to bake these for a healthier version. Go, try these now and let us know in the comments how they turned out! Ingredients: …
From honestcookskitchen.com


POTATO SAMOSA RECIPE | HOW TO MAKE CRISPY SAMOSA AT …
To make potato samosa, make the dough by mixing flour, carom seeds, salt clarified butter, and water in a bowl. Heat oil in a pan and add cumin seeds and coriander seeds to it. Then, fry onions in it. Add potatoes, green chilies, spices, and coriander leaves to the pan and cook. Fill this mixture in the dough and close in a triangular shape.
From thefoodxp.com


ROLL SAMOSA RECIPE |POTATO SAMOSA RECIPE |BEST ALOO …
2020-11-29 HOW TO MAKE PINWHEEL SAMOSA (Step by Step Recipe) Samosa Dough. 1.To prepare the dough add 2 cups all-purpose flour (maida) and 1/2 tsp salt in a bowl. 2. Next add 1/2 tsp carom seeds and 1/4 cup clarified butter (desi ghee) to the flour.
From khanamanpasand.com


POTATO SAMOSAS WITH CORIANDER AND MINT DIPPING SAUCE …
2019-02-26 Heat a deep sided saucpean with oil and once very hot, fry the samosa in small batches being careful not to overcrowd the pan. Fry until gorgeous and golden. Remove with a slotted spoon and blot on some kitchen paper before serving with the coriander and mint dipping sauce. For the dipping sauce, simply blend it all together into a blender and ...
From desertislanddishes.co


POTATO SAMOSA HOMEMADE RECIPE | HOW TO FOLD SAMOSA
Take one half, make the samosa folding. Seal the sides of the sheets by applying water while folding. Once you are finished with the samosa cone, stuff the cone with the prepared masala stuffing and seal it nicely. Heat a frying pan with oil. Once …
From revisfoodography.com


TRADITIONAL POTATO AND PEA SAMOSAS RECIPE - CHEF'S PENCIL
2022-01-20 Sauté the potatoes in the onion and spice mixture for about 5-7 minutes, until they begin to fray around the edges. Add enough water to cover the potatoes, then simmer for about 15-25 minutes, until the potatoes are very tender. Add the peas and cook for a few minutes. Season to taste with salt and lemon juice. Take off the heat and mash roughly.
From chefspencil.com


53 POTATO SAMOSAS RECIPE IDEAS IN 2022 - FOOD NEWS
140 Easy samosa recipes ideas in 2021. Beef Samosa FIlling 500g minced beef 1 onion 2 cloves garlic Chilli to taste 1 tspn ground Tumeric 1 tspn ground Corriander 2 tspn fresh Ginger 50 ml chopped mint Juice of 1 lemon 2tblspn vegetable oil Salt, pepper to taste Heat the oil in a frying pan, add the onion and garlic mix in the spices and seasoning and fry until soft.
From foodnewsnews.com


POTATO, PUMPKIN AND PEA SAMOSAS | ALLRECIPES.COOKING
2021-08-09 1 tbsp finely chopped fresh coriander leaves; 1/2 cup plain yoghurt; The instruction how to make Potato, pumpkin and pea samosas. Heat oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until onion has softened. Add potato and pumpkin. Cook for 10 minutes or until potato and pumpkin are just tender. Add ...
From allrecipes.cooking


POTATO, PEA & CORIANDER SAMOSAS - KING RECIPES
2021-07-14 To begin subsequently this recipe, we must first prepare a few ingredients. You can have Potato, pea & coriander samosas using 16 ingredients and 6 steps. Here is how you cook that. The ingredients needed to make Potato, pea & coriander samosas: 2 (about 250g) sebago (brushed) potatoes, peeled; 25g butter; 6 spring onions, ends trimmed, finely ...
From gijilmolerku.com


POTATO AND CORIANDER SAMOSAS RECIPE - AUSTRALIAN.FOOD.COM
Apr 18, 2015 - A wonderfully tasty Indian appetizer - you can use ready-made puff pastry if you dont have the time or inclination to make your own!!
From pinterest.ca


BAKED CAULIFLOWER & SPINACH SAMOSAS RECIPE | WOOLWORTHS
Step 2 of 4. Heat a tablespoon of oil in a large non-stick pan on a medium high heat and fry the cauliflower mix for 5-6 minutes. Stir in the garam masala and lemon juice and cook for 1 more minute.
From woolworths.com.au


POTATO AND CORIANDER SAMOSAS - 300,000+ RECIPES & MEAL PLANS
2020-05-06 A wonderfully tasty Indian appetizer - you can use ready-made puff pastry if you don't have the time or inclination to make your own!!
From recipefuel.com


POTATO AND CORIANDER SAMOSAS - CHAMPSDIET.COM
Yam/sweet potato etc. Categories All Categories < 15 mins < 30 mins < 4 hours < 60 mins 5 ingredients or less African American Appetizers Apples Asian Bananas Bar cookies Beans Beef Beef roast Beef steaks Berries Beverages Blueberries Breads Breakfast Broccoli Brownies Cakes Canadian Candy Caribbean Carrots Casseroles Cheese
From champsdiet.com


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