idaho potato samosas

Name: Idaho Potato Samosas
Prep time: 15 min
Cook time: 35 min
Cuisine: Indian
Ingredients: FILLING:; 1/3 cup(s) vegetable oil; 2 cup(s) idaho potato, cooked and crumbled; 2 teaspoon(s) mustard seeds; 3 tablespoon(s) ginger, chopped; 1 1/2 cup(s) onions, chopped; 1 cup(s) cauliflower (small florets), coarsely chopped; 1 cup(s) cabbage, shredded; 2 - green chiles, seeded and minced; 1/2 cup(s) cashews, chopped; 1 cup(s) green peas; 1 teaspoon(s) turmeric; 1 tablespoon(s) lemon juice; 1 1/2 teaspoon(s) salt; 2 tablespoon(s) cilantro, coarsely chopped; DOUGH:; 4 1/2 cup(s) flour*; 1 tablespoon(s) salt; 1 tablespoon(s) cumin seeds, toasted; 1 cup(s) butter or ghee, soft but not liquified; 3/4 cup(s) ice water (use up to 1/4 cup more water if necessary); 1 large large egg, beaten (for egg wash); - oil for deep frying; - mint or coconut chutney

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

A samosa (/s??mo?s?/) or samoosa is a fried or baked pastry with a savoury filling, such as spiced potatoes, onions, peas, lentils, macaroni, noodles, and/or minced meat (lamb, beef or chicken).[1] Pine nuts can also be added. The samosa is claimed to have originated in Central Asia.[2][3] Its size and consistency may vary, but typically it is distinctly triangular or tetrahedral in shape. Indian samosas are usually vegetarian, and often accompanied by a mint sauce (raita) or chutney. From Wikipedia, the free encyclopedia

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(1 rating)

yield serving(s)

prep time 15 Min

cook time 35 Min

method Bake

Ingredients For idaho potato samosas

FILLING:
1/3 c

vegetable oil
2 c

idaho potato, cooked and crumbled
2 tsp

mustard seeds
3 Tbsp

ginger, chopped
1 1/2 c

onions, chopped
1 c

cauliflower (small florets), coarsely chopped
1 c

cabbage, shredded
2

green chiles, seeded and minced
1/2 c

cashews, chopped
1 c

green peas
1 tsp

turmeric
1 Tbsp

lemon juice
1 1/2 tsp

salt
2 Tbsp

cilantro, coarsely chopped
DOUGH:
4 1/2 c

flour*
1 Tbsp

salt
1 Tbsp

cumin seeds, toasted
1 c

butter or ghee, soft but not liquified
3/4 c

ice water (use up to 1/4 cup more water if necessary)
1 lg

large egg, beaten (for egg wash)
oil for deep frying
mint or coconut chutney

How To Make idaho potato samosas

1
Filling: Heat oil in large saute pan (medium heat), add mustard seeds and ginger. Once seeds begin to pop, add onions and cook for 4 minutes. 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. When cooled, add cilantro and reserve.

2
Dough: Mix flour and salt. Add toasted cumin seeds and butter or ghee. Mix in ice water and form like pastry dough, adding additional water as needed. Cool in refrigerator for 1/2 hour. 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.
3
Deep-fry in 350 F. oil or bake in 400 F. oven for 23 to 25 minutes. Serve with mint or coconut chutney.
4
Tip *For a denser consistency, substitute potato flour.
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