Samosapotatoes Recipes

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.

Steps:

• In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
• Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
• Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
• Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
• Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Steps:

• Make the dough: Put flour, salt and ajwain seeds in a medium bowl. Drizzle in oil and work into flour with fingers until mixture looks mealy. Add water gradually, stirring until a soft dough has formed. If dough seems too dry, add a tablespoon of water; if it seems wet, add a tablespoon of flour. Knead for 1 minute and form into a ball. Wrap and set aside for 30 minutes.
• Make the filling: Simmer the potatoes and carrots in well-salted water until tender, about 10 to 15 minutes. Drain and set aside to cool. Put 2 tablespoons oil in a deep, heavy skillet over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, 8 to 10 minutes.
• Put 1 tablespoon oil in a very small skillet over medium heat. When hot, add cumin and mustard seeds. When seeds are fragrant and beginning to pop, stir in garlic, ginger, chiles, turmeric and garam masala. Let sizzle for a minute, then add skillet contents to onions.
• Add reserved potatoes and carrots and stir well to coat. Check seasoning and adjust salt. Remove mixture to a bowl and let cool to room temperature. When cool, add lemon juice and chopped cilantro. Mix well, smashing the potatoes a bit in the process.
• Make the samosas. Portion the dough into 20 pieces, each weighing 1 1/2 ounces. Form each piece into a ball and place on a large plate. Cover with a damp napkin.
• Roll each dough ball into a thin disk about 6 inches in diameter, as if rolling out pie dough. Cut each disk exactly in half, leaving 2 pieces with a straight side and a round side.
• Form each half-disk into a cone by folding it over and pinching the straight sides together. Put 3 tablespoons filling in the opening on the round side, then pinch closed to make a stuffed triangle. Form the rest of dough balls into samosas.
• Heat about 2 inches of oil in the bottom of wok over medium-high heat. Adjust heat to maintain the oil at 350 degrees. Slip samosas 4 at a time into the hot oil and let fry on one side until golden, a minute or so, then flip and cook other side. Lift from oil and drain on paper towels. Serve samosas hot or at room temperature, accompanied by your favorite chutney.

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.

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

Steps:

• Place the potatoes in a large saucepan and add enough cold water to cover by a few inches. Salt the water, then bring to a boil over medium-high heat. Cook until a knife slides in with little to no resistance, about 20 minutes. Drain, then set aside. When cool enough to handle, peel and use a fork to smush them into a coarse mash.
• Heat the oil in a large nonstick pan over medium for a minute. Add the cumin and coriander seeds, and stir until the seeds are fragrant, 30 seconds to 1 minute. Reduce the heat to medium-low, and add the ground chile and turmeric, and the coriander and cumin powders, if using. Continue cooking, stirring, for 30 seconds. Add the potatoes, peas, garam masala and 1/2 teaspoon salt, and raise the heat to medium. Cook, stirring to evenly mix the ingredients, until heated through, 2 to 3 minutes. Turn off the heat and stir in the fresh chiles and cilantro. Let stand until cool enough to handle.
• Meanwhile, prepare to assemble the samosas: Line a sheet pan with wax paper or plastic wrap. Stack the spring roll wrappers and cut evenly in thirds to create 42 rectangles, 8 inches long by 2 2/3-inches wide. If your wrappers are not 8 inches square, aim to cut 42 rectangular shapes in a 3-to-1 ratio. Place a damp clean cloth over your pastry sheets to prevent them from drying out. Place the flour in a small bowl and add enough water (about 3 tablespoons) to make a smooth paste the consistency of craft glue.
• Take a pastry rectangle and place it with the long side facing you on a flat work surface. Replace the damp cloth over the remaining pastry sheets to keep them from drying out. Take the bottom-right corner of the rectangle and fold it over the top, with the short side extending 1 to 2 inches past the top. The overlapping pastry at the bottom right of the sheet will form an equilateral triangle with sides that are about 3 inches long. This triangle will be the final shape and size of the samosa. Fold the triangle so its right outer edge is aligned with the horizontal bottom edge of the sheet. There should now be a triangular pocket with two flaps sticking out to the left. Pick up the pocket so it is open and upright like a cone. Fill the cone with 2 teaspoons of the filling. Using the back of a small spoon, spread the flour paste in a thin layer over the remaining strip of pastry. Fold it over the stuffed triangle to seal the samosa. If the corners of the samosa have any gaps, fill them with the flour paste and pinch them to seal. Repeat with the remaining filling and rectangles (you may have leftover wrappers) and lay on the lined sheet pan, spacing apart. They can be fried or baked right away, or frozen on the pan until firm, then sealed in an airtight container or freezer bag. They can be frozen for up to 2 months before frying and go straight into the hot oil from the freezer.
• To fry the samosas, fill a frying pan with oil to a depth of 1/2 inch. Heat the oil over medium-high until it ripples. Add enough samosas to fit without overlapping and shallow-fry until golden brown, 1 to 3 minutes per side (longer, if frying directly from the freezer). Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy. Repeat with the remaining samosas, replenishing and reheating the oil between batches.
• To bake the samosas, heat oven to 400 degrees. Line a 1-inch-deep sheet pan with foil and add a thin layer of oil to the pan (about 1/4 inch). Coat the samosas with the oil in the sheet pan and arrange them on the pan in a single layer in rows. Bake, turning once halfway through, until evenly golden brown, 6 to 8 minutes per side. Transfer to a cooling rack or plate lined with a paper towel to prevent them from getting soggy.
• Serve hot or warm with the mint chutney for dipping.

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.

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.

Steps:

• Place a rack in middle of oven; preheat to 400°. Place potatoes in a medium saucepan and pour in cold water to cover by 1". Season generously with salt and bring to a boil. Reduce heat and simmer until potatoes are very tender, 25-30 minutes. Drain potatoes and let sit until cool enough to handle.
• Peel potatoes, then place in a large bowl and mash with a potato masher or fork until mostly smooth with some pea-size pieces remaining.
• Heat oil in a medium nonstick skillet over medium. Cook cumin seeds, mustard seeds, and asafetida, stirring, until fragrant, about 10 seconds. Add chile and ginger and cook, stirring, until softened, about 30 seconds. Stir in coriander, turmeric, and 1 Tbsp. plus 1½ tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; cook, stirring, until fragrant, about 1 minute. Add potatoes and mix until spiced oil is thoroughly incorporated. Return potato mixture to bowl and let cool.
• Stir cheese, cilantro, lime juice, garam masala, and sugar into potato mixture. Taste and season with more salt if needed.
• Unfold puff pastry sheets on a lightly floured surface and cut into eighteen 2½" squares. Roll out each square to about 4½", then divide between 2 parchment-lined baking sheets.
• Working one at a time, brush edges of pastry with egg. Spoon a heaping tablespoonful of potato mixture onto center of each square. Fold pastry in half by bringing one of the top corners up and over filling and matching it up with the opposite bottom corner to make a triangle. Pinch edges together to seal, then crimp with a fork. Brush tops with egg. Chill puffs 15 minutes.
• Bake puffs until pastry is golden brown and cheese is melted, 25-30 minutes. (Some cheese may ooze out and that is okay.)
• Serve puffs with ketchup, green chutney, or hot sauce for dipping.

Steps:

• Heat oil in a pan. Add cumin seeds, fennel seeds and pounded coriander seeds. If using ground cumin, use it later. When the seeds brown (they won't splutter), add ginger and stir for 10 seconds.
• Add the peas, followed by turmeric, chili powder, salt and cumin powder (if using). If the spices seem to start burning, sprinkle some water. Add the mashed potatoes. Stir well to mix. Saute until the mixture is dry.
• Lastly add garam masala powder and mix.
• Remove from heat. Mix in cilantro and lemon juice.
• Let cool and use in samosas.
• This mixture can be made without fennel seeds, if needed.