Potato Samosas
Cuisine: Indian
Author: Epicurus.com Kitchens
  • 1/3 Cup vegetable oil
  • 2 Cups potato, cooked and crumbled
  • 2 teaspoons mustard seeds
  • 3 Tablespoons ginger, chopped
  • 1 1/2 Cups onions, chopped
  • 1 Cup cauliflower (small florets), coarsely chopped
  • 1 Cup cabbage, shredded
  • 2 green chiles, seeded and minced
  • 1/2 Cup cashews, chopped
  • 1 Cup green peas
  • 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 liquid
  • 3/4 to 1 Cup ice water
  • 1 large egg, beaten (for egg wash)
  • oil, for deep frying
  • mint or coconut chutney, as needed
  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 to 7 minutes, cool and fold in cooked potatoes.
  4. When cooled, add cilantro and reserve.
  5. Mix flour and salt. Add toasted cumin seeds and ghee or butter. Mix in ice water and form like pastry dough, adding additional water as needed. Cool in refrigerator for 1/2 hour.
  6. 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). 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.
  7. Deep-fry in 350 degrees F oil or bake in 400 degrees F oven for 23 to 25 minutes. If fried, drain on paper towels before serving.
  8. Serve with mint or coconut chutney.
*for a denser consistency, substitute potato flour.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/potato-samosas/39803/