- 90 minutes
- For 6 people
- 0.5 € / person
- 242kcal per 100g.
- · ·
How to make Indian potato samosas.
Today we move to the Asian continent and, more specifically, to India to discover one of the most popular recipes of Indian cuisine.
The samosas aloo or samosas potato are few bites of small size, length and width of the country, they are taken as pecking at any time of the day. Especially mid-morning, as a snack, and accompanied by tea.
For those who do not know Indian or Indian cuisine , samosas are a good gateway to it.
Soft vegetable samosas , spicy in their right measure, aromatic and spicy, these dumplings are a delicious snack. Although the filling of samosas can vary according to the area of the country, potato samosas are the most popular and their consumption the most widespread. Despite being typical of northern India and we can find other versions, such as meat-filled samosas .
The combination of all the ingredients I assure you is delicious and we can not stop recommending that you do them.
They are a little laborious, yes, but they are not complicated, so get to work and enjoy some aloo samosas for snacks now!
Preparation of samosas dough
- We start by preparing the dough and, for this, we mix the flour and salt in a large bowl.
- Add the sunflower oil with your hands until all the oil has been absorbed. Little by little we add the water and mix.
- We finish kneading on the counter until we obtain an easy to work dough.
- We smear our hands and the counter with a little oil and work until we homogenize the dough and achieve a silky texture. Wrap in transparent film and let stand in the fridge.
- While the dough rests we prepare the filling, which we must let cool before mounting the samosas.
Preparation of the stuffing of the Hindu potato samosas
- Finely chop the chives, grate the ginger, peel the potatoes.
- We cut them into small cubes and finely chop the chili (after cleaning the peduncle and seeds, which we discard).
- In a thick-based saucepan, heat a couple of tablespoons of sunflower oil and sauté the coriander seeds in it.
- Add the chopped chives and grated ginger. Cook for five minutes over low heat before adding the potato cubes, the chopped chili and the water.
- Season to taste, cover and cook over low heat.
- When the potato is tender we add the garam masala, the lemon or lime juice and the peas.
- We fry a couple of minutes to dry the filling well and let cool completely before using.
Preparation of the Hindu potato samosas
- Once the filling is ready and very cold, we remove the dough from the fridge and divide into eight portions.
- With the help of a roller we stretch each one in a circle. In case of sticking to the counter, sprinkle with a little flour.
- We cut each circle in half to get two half circles.
- We slightly moisten the edges and fold the straight side in half, gluing its ends.
- With this we form a cone that we place in the hand and fill with the very cold mixture.
- We seal the ends of the dough well, pressing lightly with your fingers. This will be the base of the samosas.
Frying and final presentation of samosas
- Heat abundant sunflower oil in a saucepan and fry the samosas, turning so that they are browned everywhere.
- We make sure not to overfill the container so that the oil does not lose temperature.
- When they are golden, remove them and place on absorbent paper to remove excess fat.
- We serve immediately accompanied by a little chutney and plain Greek yogurt.
You can see all the step by step photos of the potato samosas recipe in this album. Do not miss any detail and they will be perfect.
Tips for perfect Indian potato samosas
- We have added peas to the potato filling to add extra flavor, but it could have been spinach, pepper or any other vegetable. Or several of them together. Although you do not see it in the photos or in the ingredients or the preparation process, we have accompanied our aloo samosas with a cherry chutney that we had in the pantry and a little Greek yogurt.
- In case you can’t find garam masala, we can use ground curry to season the filling of the samosas or any other spice mix of our liking.
- In many parts of India it is customary to crush the filling and puree it. If you like the idea, you can follow the recipe and mash the filling at the end with a fork.
- We can substitute the sunflower oil from the dough for clarified butter or lard.
- In case you are very fond of spicy, increase the number of chilies to a maximum of two. On the contrary, we can do without the chili if the spiciness is not ours.
- When frying, it is important to immerse the samosas completely in oil, so the best container for this is a deep saucepan.