Spicy Potato Ramadan Samosas Recipes

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

Ingredients

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

Ingredients

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

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