Vegetable Samosas With Potatoes And Peas Recipes

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SAMOSAS WITH POTATOES AND PEAS



Samosas with Potatoes and Peas image

Our homage to the savory Indian pastries calls for a cumin-studded dough and a hearty potato-and-pea filling. Serve fresh out of the fryer with a duo of homemade chutneys.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 2h30m

Yield Makes 20

Number Of Ingredients 19

2 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
1 teaspoon cumin seeds
6 tablespoons unsalted butter, room temperature, cut into pieces
1 1/2 pounds Yukon Gold potatoes (4 to 5), peeled and cut into 1/2-inch pieces (4 cups)
Kosher salt
1/4 cup vegetable oil, plus about 2 quarts for frying
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon ground coriander
1 large onion, finely chopped (1 1/2 cups)
2 tablespoons finely chopped peeled ginger (from 3-inch piece)
1 large serrano or jalapeno chile, seeded for less heat if desired, finely chopped (3 tablespoons)
1 tablespoon finely chopped garlic (from 2 to 3 cloves)
1 tablespoon fresh lemon juice
1/2 cup tightly packed coarsely chopped cilantro
1/2 cup frozen peas, partially thawed
Fresh Cilantro Chutney, for serving (optional)
Tamarind-Date Chutney, thinned with water until dippable consistency is reached, for serving (optional)

Steps:

  • Dough:Whisk together flour, salt, and cumin. Work in butter with your fingertips until mixture resembles coarse crumbs. Add 1/3 cup water and stir until a shaggy dough forms. Transfer to a clean surface; knead until smooth, about 4 minutes. Cover with a bowl. Let rest 1 hour. (Dough can be made ahead up to this point and refrigerated, wrapped in plastic, up to overnight.)
  • Filling:In a medium saucepan, cover potatoes with 2 inches water. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with the tip of a knife, 4 to 6 minutes. Drain.
  • Heat a large skillet over medium-high. Swirl in 1/4 cup oil. Add cumin, mustard, and coriander; cook until fragrant and mustard seeds begin to pop, about 1 minute. Add onion, ginger, chile, and garlic. Season with 1 teaspoon salt; cook, stirring frequently, until onion is translucent, about 3 minutes. Add potatoes and cook, stirring and mashing with the back of a fork, until the texture of very chunky mashed potatoes. Add lemon juice, cilantro, and peas. Taste and adjust seasoning with salt. Let cool to room temperature, about 1 hour.
  • Once dough is rested, roll into a log about 10 inches long. Cut into 10 pieces (each about 1 1/2 ounces). Cover with plastic wrap. Working with one piece at a time on an unfloured surface, roll out to a 6-inch circle. Cut circle in half to create two half-moon shapes. Shape each half-moon into a cone by folding it in half and pinching the straight sides together. Fill each cone with heaping 2 tablespoons filling, then pinch closed to create a stuffed triangle. Repeat with remaining dough and filling.
  • In a deep, heavy pot, heat remaining 2 quarts oil (it should come 2 inches up sides of pot) to 350 degrees. Working in batches so as not to crowd pot, fry samosas, turning occasionally, until golden brown all over, about 4 minutes. Adjust heat as needed to keep oil temperature between 340 and 360 degrees. Transfer to a wire rack to drain. Serve with chutneys, if desired.

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.

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 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

AIR-FRYER SAMOSAS



Air-Fryer Samosas image

These samosas are so easy, they can be frozen and reheated! Depending on the size of your air-fryer, cook in batches. There are several Indian dipping sauces that are delicious- I also like them with ranch dressing. - Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 40 servings.

Number Of Ingredients 11

1 pound red potatoes
2 teaspoons canola oil
1/4 cup finely chopped onion
1/4 cup frozen peas, thawed
1 tablespoon sugar
1 tablespoon garam masala
1 teaspoon chili powder
1/2 teaspoon salt
20 egg roll wrappers
Cooking spray
Mango chutney

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 10-12 minutes. Drain and cool. Peel potatoes and chop; set aside., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add potatoes, peas, sugar, garam masala, chili powder and salt; cook and stir 5 minutes longer. Remove from heat; cool slightly., Cut egg roll wrappers in half lengthwise. Place about 1 tablespoon potato filling about 1/2-in. from corner of each strip. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold one corner of wrapper over filling, forming a triangle. Fold triangle over, forming another triangle. Continue folding, like a flag, until you reach the end of the strip. Brush end of wrapper with water and press onto triangle to seal. Repeat with remaining wrappers and filling., Preheat air fryer to 350°. In batches, place samosas in a single layer in greased air fryer; spritz with cooking spray. Cook until golden brown, 7-8 minutes, turning once. Serve warm with chutney.

Nutrition Facts : Calories 61 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 125mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

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 & PEA SAMOSAS (VEGAN)



Potato & Pea Samosas (Vegan) image

This is a mild samosa suitable for children, while maintaining a flavor adults also love. My kids love it with some ketchup for dipping, while adults could enjoy it with an Indian dipping sauce such as plum or mango.

Provided by HippieVeganMamaTo5

Categories     Lunch/Snacks

Time 50m

Yield 12 samosas, 4-6 serving(s)

Number Of Ingredients 17

3 potatoes, peeled and diced
2 cups frozen peas
1 tablespoon vegetable oil
1 onion, finely chopped
4 garlic cloves, crushed
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
12 sheets phyllo pastry
butter, melted (I suggest Earth Balance)
oil, for frying

Steps:

  • In a medium saucepan boil water.
  • Add potatoes and frozen peas.
  • Cook until potatoes are tender, about 15 minutes.
  • Drain, rinse with cold water and set aside.
  • Heat 1 Tablespoon oil in a large saucepan over medium-high heat.
  • Add onions and garlic and saute until onions are soft, about 5 minutes.
  • Add salt, cumin, turmeric, chili powder, black pepper, cinnamon, cardamom, coriander and ginger.
  • Remove from heat and stir in potatoes and peas.
  • Get one sheet phyllo pastry and brush one half with melted butter. Fold other half over on top of buttered half.
  • Place approximately 4 Tablespoons potato mixture into one corner of phyllo sheet.
  • Carefully make a triangle by folding corners over top of potato mixture and using brushed melter butter to stick each corner on top of each other.
  • Repeat for remaining phyllo sheets and potato mixture.
  • Heat oil for frying, approximately half an inch in bottom of pan.
  • Fry samosas for approximately 2 minutes on each side, turning when bottom is golden brown.
  • Drain on paper towel while cooking the rest.
  • Serve warm.

Nutrition Facts : Calories 404.6, Fat 7.6, SaturatedFat 1.4, Sodium 956.3, Carbohydrate 73.3, Fiber 8.9, Sugar 6.5, Protein 11.8

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.

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From chefspencil.com


VEGETABLE SAMOSAS - IMMACULATE BITES
2014-08-23 Set samosas on tray. In a large sauce pan, pour vegetable oil, until it is at least 3 inches), and place on medium heat until oil is 350 degrees. When ready gently place a few samosas at a time into saucepan. Fry for a few minutes until the bottom side is light brown. Turn over and fry for a few more minutes until the other side is light brown.
From africanbites.com


RED POTATO AND GREEN PEA SAMOSAS RECIPE - FOOD & WINE
3/4 pound red potatoes, peeled and cut into 1/4-inch dice ; 1 cup frozen peas ; 1 teaspoon chili powder ; 1/2 teaspoon caraway seeds ; 1/2 teaspoon garam masala ; …
From foodandwine.com


SAMOSA | VEGAN POTATO AND PEAS FILLED SAVORY PASTRY
2018-04-24 To make the Outer crust / dough -. In a wide bowl, add the flour, salt, ajwain and the melted ghee. Using your hands, rub the ghee and the flour together for about 2 to 3 minutes. Make sure that you take time to mix the ghee into the flour well. This ensures that the samosa cover is flaky and crispy.
From mycookingjourney.com


EASY BAKED VEGETARIAN SAMOSAS WITH CARROTS AND PEAS
2013-06-13 Season potato mixture with salt, chilli if used and freshly chopped coriander. Preheat oven to 180°C (356°F). Take out one package of the filo pastry from the fridge, spread on the table and cut lenghtwise into 3 long strips, through all 6 layers. Place heaped tbs of potato filling on the corner of each strip and fold, stick the end with egg.
From coffeeandvanilla.com


THE BEST VEGETABLE SAMOSAS - SANJANA.FEASTS - SHARING PLATES
2019-09-16 Learn how to make amazing Indian vegetarian samosas stuffed with the classic combination of potatoes and peas. Includes a detailed step-by-step recipe for folding samosas with homemade pastry. Print Recipe Pin Recipe Rate Recipe. Prep Time: 1 hour 40 minutes. Cook Time: 1 hour.
From sanjanafeasts.co.uk


POTATO & PEA BAKED SAMOSAS MEAL KIT DELIVERY | GOODFOOD
In a large pan, heat a generous drizzle of olive oil on medium. Add the potatoes; season generously with S&P. Cook, stirring occasionally, 5 to 7 minutes, or until browned and tender. Add the peas, onion, ginger, garlic and spice blend. Cook, stirring frequently, 2 to 4 minutes, until softened and fragrant. Transfer the filling to a bowl and ...
From makegoodfood.ca


VEGETABLE SAMOSAS – THE BART INGREDIENTS COMPANY
Heat the oven to 200C. Heat ½ tbsp oil in a frying pan, gently cook the onion for 3 mins until softened then add the Raj Masala and then the cooked potatoes and peas, season and stir well. Lay the filo out on a board, shortest side closest to you and cut in half, top to bottom, so you end up with 6 narrower strips of pastry.
From bart.co.uk


SWEET POTATO AND PEA SAMOSAS - EASY BAKED SAMOSA RECIPE
2020-10-13 In a pot filled with water, cook the sweet potato cubes until they are soft, around 8 minutes. Drain the water and let the potato cubes cool down. Mash the potatoes coarsely, using a fork or a potato masher, and add the peas to it. Give it a …
From carameltintedlife.com


VEGETABLE SAMOSAS WITH POTATOES AND PEAS - PLAIN.RECIPES
Meanwhile, place peas in a microwave-safe bowl and cook in the microwave until heated through, 1 to 3 minutes. Set aside. Combine garam masala, salt, turmeric, and cayenne pepper in a bowl and set spice mixture aside.
From plain.recipes


SAMOSA RECIPE WITH POTATOES AND VEGETABLES - FONSLY
2019-11-22 1 cup frozen green peas; 2 cups of potatoes in small cube (boiled) 1 pinch of salt; 1 teaspoon of curry; 1 teaspoon of turmeric; 1 teaspoon of nutmeg; 1 teaspoon cumin; 1 small chili (if desired, to be more spicy) Steps : In a frying pan or wok, put a tablespoon of oil. Brown peas and spices. Add the boiled potatoes and crush the mixture with a ...
From fonsly.com


SAMOSA RECIPE WITH POTATOES, PEAS, AND CARROTS | VEGETARIAN …
Soak the peas in warm water until needed. Peel and cut the potatoes into one-inch sized cubes. Transfer the potatoes into a glass or microwave safe bowl adding a splash of water. Cover and bowl with a cling wrap and microwave for 5 to 6 minutes. Using a rolling pin, lightly crush the fennel seeds and coriander seeds and set them aside.
From vegetariantimes.com


AIR-FRYER SAMOSAS RECIPE: HOW TO MAKE IT
Bring to a boil. Reduce heat; cook, uncovered, just until tender, 10-12 minutes. Drain and cool. Peel potatoes and chop; set aside. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until crisp-tender, 3-4 minutes. Add potatoes, peas, sugar, garam masala, chili powder and salt; cook and stir 5 minutes longer. Remove ...
From preprod.tasteofhome.com


VEGETABLE SAMOSAS IN TWO BITES — THE LITTLE POTATO COMPANY
Step 11 out of 18. Fold the triangle of folded filling to the right a second time, up and into a small triangle parcel. Heat a medium saucepan with 1 1/2″ of deep frying oil over medium-high heat.
From littlepotatoes.com


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