Irresistible samosas made two different ways!
Ingredients:
(Makes 8)
For Filling:
Boiled and peeled potatoes 5 medium
Olive oil 2 tbsp
Cumin seeds 1tsp
Diced Red onion 1 large
Coriander powder 1 tsp
Grated Ginger 1 tsp
Red chili powder 1 tsp
Mango powder 1 tsp
Garam masala 1/2 tsp
Thawed frozen peas 1/2 cup (optional)
Salt 1.5 tsp (or according to your taste)
Water 1/2 cup (to stick the edges)
OPTIONAL SECRET SPICE BLEND: Dry roast the following and grind- 1 Tbsp whole coriander seeds, 1 whole dry red chili, 1 tsp cumin seeds (Add this powder to the potato filling)
For Samosa:
Store bought tortillas 4 (10 inch or a size you like)
Oil for frying
Olive oil 4 tsp (for drizzling over the samosas to be baked)
Condiments:
Cilantro onion chutney ([ Ссылка ])
Tamarind chutney ([ Ссылка ])
Directions:
Filling:
Take five boiled and peeled potatoes.
To a hot pan add 2 tbsp of olive oil. Add cumin seeds and let them turn golden brown.
Add diced red onions and sauté till they are lightly golden brown.
Add coriander powder, red chili powder and grated ginger. Sauté for 15 to 20 seconds.
Break up the boiled potatoes into this pan and smash the big pieces using a masher. Add salt, mango powder and garam masala. Mix everything well (add thawed frozen peas if desired). Remove from the heat and set aside.
Samosas:
Wrap 4 tortillas in a clean kitchen towel and microwave for 20 seconds.
Place a bowl of water on the side to stick the edges of samosas (water is our glue)
Pull one tortilla out at a time to start making samosas.
Cut the tortilla in half using a knife. Apply water on one half of the straight edge of one-half tortilla (each tortilla makes 2 samosas).
Make a cone shape and stick the seam by folding the watered side over slightly overlapping on top of the dry edge. Ensure the tip is sealed tightly as well by pinching it with wet fingers. Place the seam side down on the board/counter and apply pressure from the inside to tightly seal the seam.
Fill this cone with the potato filling and seal the opening tightly using water.
Prepare all the samosas the same way.
Baking Samosas:
Preheat the oven to 375 degrees Fahrenheit.
Place the samosas on a parchment lined baking tray. Drizzle each samosa with 1 tsp of olive oil and coat with oil on all sides.
Bake for 25 to 30 minutes or until they are golden brown.
Frying Samosas:
Heat oil in a skillet (1.5 inches from the bottom).
Test if the oil is ready by dropping a tiny piece of tortilla in the hot oil. The piece should come to the surface right away but should not change color. Oil should not be smoking.
Add samosas with the seam side down and fry on medium heat. Flip the samosas after 1.5 to 2 minutes. Fry on the other side for about 2 minutes and flip again. One more flip and they could be nicely golden brown and crisp (oil should not be too hot or cold). Remove from oil onto a plate lined with a paper towel.
Serve with cilantro-onion & tamarind chutney!
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#vegan #govegan #eggless #diaryfree #healthylifestyle #cooking #homecooking #recipe #easyrecipes #samosa #potato #appetizer #fingerfood
