Potato Samosa
These Vegan Potato Samosas are made with plenty of spices and fried to perfection. They are spicy and well-seasoned and great to have with chutney or hot sauce. Can be a snack or appetizer to your intimate Indian feast.
Materials
Dough
- 2 cups All-purpose flour
- 1/4 cup neutral oil
- 6 tbsp water
- 3/4 tsp cumin seeds
- 3/4 tsp salt
Filling
- 3 potatoes, peeled and large dice
- 1 tbsp oil
- 1/4 cup onion, diced
- 2 garlic cloves
- 1/2 tsp ginger powder
- 1/2 tsp cumin powder
- 1/4 tsp red chili powder or cayenne
- 1/2 tsp garam masala
- salt to taste
- pinch of hing or mushroom seasoning
- 1/2 cup frozen green peas
- 1 tbsp parsley, chopped
- oil for frying
Instructions
Dough
- Mix together the flour and salt in a bowl. Add the oil and mix with your hands or a spoon until there is no more big lumps. Add water and seeds and mix together.
- If the dough is too dry, add a little bit of water until a stiff dough. If you add too much water, compensate with adding more flour.
- Put the dough in a container or plastic wrap and chill in the fridge for at least 30 minutes. During this time, you can work on the filling.
Filling
- In a pot with cold water, add the potatoes and turn the heat to medium. Let boil for about 10 minutes until the potatoes are cooked through, but not mushy.
- In a pan, add the oil and Sautee the onions. Once just turning to brown, add the garlic and peas. Sautee until garlic is aromatic.
- Add the ginger powder, cumin, red chili powder, garam masala, and hing. Sautee for a minute without burning.
- Mash the potatoes lightly with a potato masher or fork and add to the pan. Mix quickly to avoid burning.
- Turn off the heat and add the chopped parsley and salt. Taste to adjust seasoning.
- Set aside to cool as you roll out your dough.
Assembly
- Take the dough out of the fridge and on a lightly oiled surface, cut the dough into 5 pieces.
- Cover all pieces under a piece of cloth and work with one piece at a time to avoid it drying out.
- Using a rolling pin, roll into an oval shape of about 9" by 7". Cut into 2 and using your fingers, spread water along all the edges. Join the uncut edges together and pinch them together to connect them.
- Now you should have a cone shape. Fill the opening with the filling and push down. Pinch it close to seal the filling inside and then put on a tray. Repeat with all the dough until you are finished with 10 samosas.
- Heat oil in pot to 350°F. You want about 3-4" inches of oil to fry the samosas.
- Once oil is ready, drop 2-3 samosas in the oil and fry until a light golden brown. Drain on some paper towels and serve with chutney, chopped parsley, and some hot sauce.