Samosas are a stuffed pastry fried in oil. The filling can be almost anything. Here we have a mixture of potatoes and other vegetables.
- Cook Time
- Prep Time
- 1/3 cup vegetable oil
- 2 cups Idaho® potato, cooked and crumbled
- 2 teaspoons mustard seeds
- 3 tablespoons chopped ginger
- 1 1/2 cups chopped onions
- 1 cup cauliflower (small florets), coarsley chopped
- 1 cup shredded cabbage
- 2 green chiles, seeded and minced
- 1/2 cup cashews, chopped
- 1 teaspoon turmeric
- 1 tablespoon lemon juice
- 1 1/2 teaspoons salt
- 2 tablespoons cilantro, coarsely chopped
- 4 1/2 cups flour*
- 1 tablespoon salt
- 1 tablespoon cumin seeds, toasted
- 1 cup ghee or butter, soft but not liquified (or coconut oil for pareve)
- 3/4 to 1 cup ice water
- 1 large egg, beaten (for egg wash)
- Oil for deep frying
- Mint or coconut chutney
1. Heat oil in large sauté pan (medium heat), add mustard seeds and ginger.
2. Once seeds begin to pop, add onions and cook for 4 minutes.
3. Add cauliflower, cabbage, chiles, cashews, peas, turmeric, lemon juice and salt to taste. Once cooked, about 6-7 minutes, cool and fold in cooked potatoes.
4. When cooled, add cilantro and reserve.
1. Mix flour and salt. Add toasted cumin seeds and ghee or butter.
2. Mix in ice water and form like pastry dough, adding additional water as needed. Cool in refrigerator for 1/2 hour.
3. Roll out dough, about same thickness as pie dough (1/8-inch thick). Cut into circles, 3-inch to 3 1/4-inch in diameter (using a ring or a glass).
4. Egg wash edges of dough and fill with a generous teaspoon of vegetable mixture. Fold over in a half-moon shape and crimp edges with a fork.
5. Deep-fry in 350°F oil or bake in 400°F oven for 23 to 25 minutes. Serve with mint or coconut chutney.
Source: Idaho Potato Commission