Samosa Filling Spicy Potato 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.

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

VEGETABLE SAMOSA FILLING



Vegetable Samosa Filling image

Make and share this Vegetable Samosa Filling recipe from Food.com.

Provided by Lorrie in Montreal

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons ghee
1 lb potato, peeled and cut into 1/4-inch dice
2 garlic cloves, peeled and minced
1 cup peeled and finely chopped onion
1 teaspoon grated fresh ginger
2 teaspoons garam masala
1 tablespoon chopped fresh coriander
1/2 teaspoon turmeric
2 teaspoons lemon juice
1 cup frozen peas, thawed
salt and pepper

Steps:

  • Heat a large frying pan and add the ghee, potatoes, garlic, onion and ginger.
  • Cover and cook on low for 10 minutes to sweat the potatoes down.
  • Stir a few times.
  • Don't brown.
  • Add the remaining ingredients and continue cooking, covered until the potatoes and peas are tender.
  • I use this as a side dish -- or you can buy eggroll wrappers -- fill them and deep fry till golden -- very nice.

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.

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