Spicy potato mini samosa
Spicy potato mini samosa

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, spicy potato mini samosa. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Spicy potato mini samosa is one of the most popular of current trending meals in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Spicy potato mini samosa is something which I have loved my entire life. They’re fine and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can have spicy potato mini samosa using 18 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Spicy potato mini samosa:
  1. Take For the filling:
  2. Prepare ghee or vegetable shortening
  3. Make ready coriander seeds
  4. Make ready freshly grated ginger
  5. Take baking potatoes, boiled until just beginning to fall apart; cooled, peeled and cut into 1/2-inch cubes
  6. Prepare frozen green peas
  7. Take fresh lemon juice
  8. Prepare salt
  9. Take garam masala
  10. Prepare red chilli powder
  11. Get For the dough:
  12. Get unbleached all-purpose flour; more for dusting
  13. Prepare salt
  14. Prepare baking soda
  15. Get vegetable shortening
  16. Get plain yoghurt , mixed with 1/4 cup water
  17. Get unbleached all-purpose flour dissolved in 3 Tbs. water
  18. Take OIL for deep-frying
Steps to make Spicy potato mini samosa:
  1. Make the filling: - Heat the ghee or vegetable shortening in a large skillet over medium-high heat. Add the coriander seeds and cook until they darken slightly. Add the ginger, and cook until soft, about 2 minutes.
  2. Add the diced cook potatoes to the skillet and sauté until slightly golden, about 3 minutes. Remove from the heat and add the peas, lemon juice, salt, garam masala, and red chilli powder tossing gently to combine. Let the filling cool completely.
  3. Make the dough: - In a wide, shallow bowl, mix the flour with the salt and baking soda. Make a well in the center and drop the shortening into the well. Pick up some flour and fat in one hand. Rub the other hand lightly over this mixture, moving from heel to fingertips, letting the fat-coated flour fall back into the bowl.
  4. Pick up more fat and flour and continue this rubbing action until the flour is evenly coated; it should have a fine texture with no lumps.
  5. For crispy, flaky results, rub the fat into the flour. Add the yoghurt -water mixture a little at a time. Add just enough liquid until the dough comes together in a mass.
  6. Depending on the the flour and humidity, you may not need all the liquid; if you need more, add plain water a tablespoon at a time. Knead the dough until it’s smooth and elastic.
  7. The dough is ready when it’s no longer sticky and feels as soft as an earlobe, after about 5 minutes of kneading. Roll the dough into an 8-inch log, wrap it in plastic, and let it rest for about 15 minutes. Knead the dough until it’s smooth and elastic.
  8. Assemble the samosas: - Cut the dough into eight even pieces. Roll each piece into a ball and flatten slightly. Keep the pieces you’re not working with covered with plastic wrap. Roll one flattened piece of dough into a thin round, rolling from the center of the round and turning the dough frequently to achieve a uniform thickness. Cut the rolled circle in half.
  9. Roll the dough into round. Pick up one semicircular piece of dough and moisten half of the straight edge with a little flour-water mixture. Create a cone by bringing the dry half of the straight edge over the moistened half. Press the seam together to close. Be sure to pinch closed the point of the cone as well; a good seam will keep the stuffing in during frying.
  10. Cut the rolled circle in half–one half makes a samosa. Fill the cone with two heaping tablespoons of the spicy potato mixture. Hold the cone about a third of the way up to keep it from collapsing as you fill. Brush one open side with the flour-water mixture and pinch the opening closed. To give the samosa it's characteristic flared ruffle, continue to pinch the straight edge to slightly thin and extend it. Use remaining dough and filling to make 15 more samosas.
  11. Fill the cone with ONE heaping tablespoon of the spicy potato mixture.
  12. Fry the samosas: - Fill a heavy, deep pan with oil and heat it. Add the samosas in batches of four or five, being careful not to crowd the pan. Cook the samosas, turning often, until they’re golden brown, at least five minutes. Transfer samosas to a paper towel-lined plate to drain. Serve immediately or let them cool to room temperature.

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