Samosas are a stuffed pastry fried in oil. The filling can be almost anything. Here we have a mixture of potatoes and other vegetables.
Idaho® Potato Samosas
Servings
4 Servings
Ingredients
- 1/3 cup vegetable oil
- 2 cups Idaho® potato cooked and crumbled
- 2 teaspoons mustard seeds
- 3 tablespoons chopped ginger
- 1 1/2 cups chopped onions
- 1 cup cauliflower small florets, coarsley chopped
- 1 cup shredded cabbage
- 2 green chiles seeded and minced
- 1/2 cup cashews chopped
- 1 teaspoon turmeric
- 1 tablespoon lemon juice
- 1 1/2 teaspoons salt
- 2 tablespoons cilantro coarsely chopped
- 4 1/2 cups flour*
- 1 tablespoon salt
- 1 tablespoon cumin seeds toasted
- 1 cup ghee or butter soft but not liquified (or coconut oil for pareve)
- 3/4 to 1 cup ice water
- 1 large egg beaten (for egg wash)
- Oil for deep frying
- Mint or coconut chutney
Instructions
- Filling:
- Heat oil in large sauté pan (medium heat), add mustard seeds and ginger.
- Once seeds begin to pop, add onions and cook for 4 minutes.
- Add cauliflower, cabbage, chiles, cashews, peas, turmeric, lemon juice and salt to taste. Once cooked, about 6-7 minutes, cool and fold in cooked potatoes.
- When cooled, add cilantro and reserve.
- Dough:
- Mix flour and salt. Add toasted cumin seeds and ghee or butter.
- Mix in ice water and form like pastry dough, adding additional water as needed. Cool in refrigerator for 1/2 hour.
- Roll out dough, about same thickness as pie dough (1/8-inch thick). Cut into circles, 3-inch to 3 1/4-inch in diameter (using a ring or a glass).
- Egg wash edges of dough and fill with a generous teaspoon of vegetable mixture. Fold over in a half-moon shape and crimp edges with a fork.
- Deep-fry in 350°F oil or bake in 400°F oven for 23 to 25 minutes. Serve with mint or coconut chutney.
- Source: Idaho Potato Commission
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