POTATO AND PEA SAMOSAS
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
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
SAMOSAS WITH POTATOES AND PEAS
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
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.
POTATO AND PEA SAMOSAS
Steps:
- Heat the oil in a small nonstick pan. Add the mustard seeds and fry for about ten seconds, or until they begin to splutter.
- Add the onion and ginger, and cook for 2 to 3 minutes over a high heat. Add the peas, and stir well. Add the coriander, cumin, chile powder, garam masala, mango powder, salt to taste, and a splash of water. Cook for 1 to 2 minutes, and then add the potatoes, and cilantro, and cook for another 2 to 3 minutes. Taste the mixture and adjust the seasoning as necessary.
- Preheat the oven to 400 degrees F.
- Unroll the phyllo pastry dough, cover with plastic wrap and a damp tea or kitchen towel. Peel off one sheet and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface, and brush with melted butter. Fold in one third of the pastry lengthwise towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
- Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 1-inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place the triangle onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
- Bake in the center of the oven for 30 to 35 minutes, or until golden and crisp, turning halfway through the cooking time.
- To serve, place the samosas onto a large serving plate with a bowlful of chutney.
- * Can be found in specialty Asian markets.
ALOO SAMOSAS (POTATO SAMOSAS)
Filled with a Punjabi-spiced potato and pea mixture, these samosas prioritize convenience without compromising flavors or textures. Use store-bought spring roll wrappers to make a big batch when you have time, then freeze the samosas to fry and serve as near-instant snacks for iftar, at parties or intimate gatherings with chai, or as low-fuss everyday cooking. With a crispy exterior and a filling citrusy with coriander and sweet from peas, these vegan samosas are perfect any time.
Provided by Zainab Shah
Categories finger foods, vegetables, side dish
Time 1h30m
Yield About 42 samosas
Number Of Ingredients 17
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.
More about "potato and pea samosa recipes"
ALOO SAMOSA (SAMOSA STUFFED WITH SPICED …
Web Oct 8, 2021 For the Potato and Pea Filling: 1 1/2 pounds (680g) medium russet potatoes, cleaned and scrubbed …
From seriouseats.com
Cuisine IndianCategory SnackServings 20Total Time 2 hrs 20 mins
From seriouseats.com
Cuisine IndianCategory SnackServings 20Total Time 2 hrs 20 mins
SWEET POTATO AND PEA SAMOSAS - EASY BAKED …
Web Oct 13, 2020 How to make Sweet Potato and Pea Samosas Pre-heat your oven to 180 C or 350 F. Start by preparing the filling. Peel and chop the sweet potatoes …
From carameltintedlife.com
From carameltintedlife.com
BAKED POTATO & PEAS SAMOSA WITH PHYLLO …
Web Sep 2, 2015 This process will coat the potatoes and the peas with the samosa masala. Check the salt and spice levels and adjust it to suit your taste. Once done, turn off …
From archanaskitchen.com
From archanaskitchen.com
RECIPE: CRISPY BAKED SAMOSAS WITH POTATOES …
Web May 1, 2019 Stir the potatoes into the onion mixture, along with the minced ginger and chili. Add the spices and another 1/2 teaspoon of salt. Stir in the peas and cilantro, and …
From thekitchn.com
From thekitchn.com
POTATO AND PEA SAMOSAS WITH FILO PASTRY
Web Feb 19, 2012 200 g potatoes peeled and cubed approx 1cm squares ½ teaspoon mustard seeds 1 onion chopped 1 tablespoon ginger freshly grated 1 chilli pepper sliced 60 …
From searchingforspice.com
From searchingforspice.com
POTATO SAMOSA RECIPE-EASY ALOO SAMOSA - FEAST WITH SAFIYA
Web Sep 6, 2021 Drain the water and cool down the potatoes. Peel and slighlty mash the potatoes in a large prep bowl. Now add green peas, cilantro, green chili, red chili …
From feastwithsafiya.com
5/5 (8)Total Time 1 hrCategory Appetizer, Side Dish, SnackCalories 209 per serving
From feastwithsafiya.com
5/5 (8)Total Time 1 hrCategory Appetizer, Side Dish, SnackCalories 209 per serving
POTATO AND PEA SAMOSAS WITH RAITA RECIPE | COLES
Web Place the pastry on a clean work surface. Cut four 20cm discs from the pastry. Cut each disc in half to make a semi-circle. Fold the pastry semi-circle to create a cone and pinch the …
From coles.com.au
From coles.com.au
PUNJABI SAMOSA (AIR FRYER RECIPE) | MELANIE | COPY ME THAT
Web medium potatoes 5, boiled and chopped. sweet green peas 1 cup. ginger 1 teaspoon finely chopped. garam masala 1 tsp. cumin seeds 1/2 tsp. salt to taste. water 1 tbsp. 3 …
From copymethat.com
From copymethat.com
IFTAR RECIPE: SAMOSA BITES - TIMES OF OMAN
Web 7 hours ago Add boiled green peas and cook for 1 minute. Add salt, red chilli, garam masala, dry mango powder, crushed spices and cook for 1 - 2 minutes. Add boiled …
From timesofoman.com
From timesofoman.com
EASY SAMOSAS RECIPE - BBC FOOD
Web Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the …
From bbc.co.uk
From bbc.co.uk
RAMADAN RECIPES: SAMOSA - UAE MOMENTS
Web Apr 6, 2023 Method & Directions. 25 Minutes. Make Potato Filling. تم نسخ الرابط. Heat oil in a pan and add carrom seeds. After that, add green chilli and ginger and saute until the …
From uaemoments.com
From uaemoments.com
SPICED POTATO AND PEA SAMOSA PATTIES - LETTY'S KITCHEN
Web Mash and stir everything around using a potato masher or a large fork, cooking and stirring a few minutes to dry out the potato. Remove from the heat, and mix in the lemon juice …
From lettyskitchen.com
From lettyskitchen.com
POTATO AND PEAS SAMOSA RECIPE - YUMMY TUMMY
Web Aug 24, 2015 How to Make Potato and Peas Samosa Heat oil in a pan and add in fennel seeds. Add in onions, salt and sugar and cook till it is done. Add in spice powder and mix …
From yummytummyaarthi.com
From yummytummyaarthi.com
TRADITIONAL POTATO AND PEA SAMOSAS RECIPE - CHEF'S PENCIL
Web Jan 20, 2022 Fry together for a couple minutes, then add the potatoes. Sauté the potatoes in the onion and spice mixture for about 5-7 minutes, until they begin to fray …
From chefspencil.com
From chefspencil.com
TASTY VEGETABLE SAMOSA - POTATO AND PEAS FILLING - RECIPES ARE …
Web Jun 19, 2015 Boil Potatoes, Thaw Peas, Prepare fresh paste. Cook paste in oil. Add spice powders. Here, I show you the steps fold and fill the samosa pastry, step by step. 1 leaf …
From recipesaresimple.com
From recipesaresimple.com
WHITE PULAO RECIPE | WHITE VEG PULAO & SIMPLE SPICY CURRY
Web Apr 12, 2023 pour in 4 cup water and ¾ tbsp salt. mix well. once the water comes to a boil, add 2 cup basmati rice and ½ lemon. make sure to soak the rice for at least 20 minutes. …
From hebbarskitchen.com
From hebbarskitchen.com
POTATO AND PEAS SAMOSA MUFFINS - HEALTHIER STEPS
Web Apr 14, 2017 3 cups mashed potatoes, (about 6 medium boiled) 2 tablespoons coconut oil 1/2 medium onion, minced 2 garlic cloves, minced 1 teaspoon ginger, grated 1 teaspoon …
From healthiersteps.com
From healthiersteps.com
VEGETARIAN SAMOSAS WITH POTATOES AND PEAS RECIPE | SAVEUR
Web Sep 9, 2021 Bring to a boil over medium-high heat and cook until the potatoes are tender but not mushy, 12–15 minutes. Drain, then transfer the potatoes to a large bowl and set …
From saveur.com
From saveur.com
TOFU AND PEA SAMOSA : R/VEGANRECIPES - REDDIT
Web Tofu and pea samosa. Having found a way to make extra firm tofu block into a mince type thing, I decided to make one of my old carnist favourites -. These are my plant based …
From reddit.com
From reddit.com
SAMOSA RECIPE WITH POTATOES, PEAS, AND CARROTS | VEGETARIAN …
Web Samosa Recipe with Potatoes, Peas, and Carrots | Vegetarian Samosas Outside Watch Learn Podcasts Maps Events Shop New NFT s O+ Outside Watch Premium Films and …
From vegetariantimes.com
From vegetariantimes.com
ALOO SAMOSA RECIPE _ POTATO SAMOSA RECIPE RAMZAN SPECIAL ALOO …
Web Apr 5, 2023 Ingredients: -Maida (All-purpose flour) 2 Cups -Namak (Salt) ½ tsp -Ajwain (Carom seeds) ½ tsp -Ghee 3 tbs -Pani (Water) ½ Cup or as required Potato Stuffing: …
From dailymotion.com
From dailymotion.com
SAMOSA WITH PEAS AND POTATOES - PLAYFUL COOKING
Web Cut the boiled potatoes in tiny bite sizes and add chili powder, cumin powder and dry mango powder. Add salt if you didn’t add while boiling the potatoes and give it a rough …
From playfulcooking.com
From playfulcooking.com
"नरक में भी जगह नहीं मिलेगी " खतरे में #SAMOSA …
Web Hi friends, today I'm sharing halwai style samosa recipe. An Indian samosa is a flaky crust made of all purpose flour and filled with spiced potatoes and pea...
From youtube.com
From youtube.com
ALIA’S ‘WORTH THE WAIT’ SAMOSAS | TESCO REAL FOOD
Web Method. Par-boil the potato and carrot for 6 mins; drain and set aside. Meanwhile, heat 2 tsp oil in a large frying pan over a medium heat. Add the beans, peas, sweetcorn, onion, …
From realfood.tesco.com
From realfood.tesco.com
You'll also love