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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Potato Samosas

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Potato Samosas Empty Potato Samosas

    Post by Lobo Tue 12 Jan 2016, 4:35 pm

    Potato Samosas Img38l
    Potato Samosas
    Potato Samosas Translucent
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    Prep Time: 25 minutes
    Cook Time: 25 minutes
    Servings: 32
    Flaky fried pastries with savory fillings, samosas vary in shape by location and by cook. Indian samosas such as these are traditionally triangular or conical. The most popular filling is a mixture of potatoes and peas, seasoned with fragrant spices.






    • 278

    Ingredients:

    For the filling:


    • 1 1/3 lb. russet potatoes, peeled and quartered
    • 1/2 cup water
    • 2 Tbs. canola oil
    • 1 small yellow onion, diced
    • 1 garlic clove, minced
    • 1 tsp. garam masala
    • 1/8 to 1/4 tsp. cayenne pepper
    • 3/4 tsp. ground coriander
    • 3/4 tsp. ground ginger
    • 1 1/4 tsp. kosher salt
    • 1 cup frozen peas, thawed
    • 3 Tbs. minced fresh cilantro
    • 1 Tbs. fresh lemon juice

    For the samosa dough:


    • 1/4 cup canola oil
    • 2/3 cup water
    • 2 cups all-purpose flour
    • 1 tsp. kosher salt
    • 1/2 tsp. baking powder
    • 1/4 cup cornstarch dissolved in 1/2 cup water

    • Canola oil for frying
    • Cilantro-Mint Chutney for serving

    Related Recipes


    Potato Samosas Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    To make the filling, put the potatoes and water in a pressure cooker. Cover and cook on high according to the manufacturer's instructions until the potatoes are just tender. Let the potatoes cool, then mash.

    In a large fry pan over medium heat, warm the 2 Tbs. oil. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook for 1 minute. Stir in the garam masala, cayenne, coriander, ginger, salt and potatoes. Cook, stirring occasionally, until the mixture is fairly dry and the spices are toasted, about 5 minutes. Transfer to a bowl and add the peas, cilantro and lemon juice. Let cool completely.

    Meanwhile, prepare the samosa dough: In a small bowl, whisk together the 1/4 cup oil and water. In a separate bowl, whisk together the flour, salt and baking powder. Stir in two-thirds of the oil-water mixture, then add more of the mixture, 1 Tbs. at a time, until the dough is just moistened and comes together in a ball.

    Turn the dough out onto a lightly floured surface and knead for 1 minute. Form the dough into a ball and wrap in plastic wrap. Let rest at room temperature for 30 minutes.

    On a floured surface, roll the dough into a rope about 18 inches long and cut into 8 equal pieces. Form each piece into a ball and flatten into a disk. Roll out each into a 6-inch round, dusting often with flour. Cut each round into quarters.

    Preheat a nonstick fry pan over medium-low heat. Working in batches, heat the dough until slightly crusty, about 30 seconds per side; do not brown.

    For each samosa, brush half of the rounded edge with the cornstarch mixture. Bring the corners together and pinch the straight sides to form a seam. Spoon about 3 tsp. of the filling into the cone. Brush the top edges with the cornstarch mixture, then pinch together to enclose the filling.

    Preheat an oven to 200°F. Line a baking sheet with paper towels.

    In a deep fryer, heat oil to 350°F according to the manufacturer's instructions. Fry the samosas a few at a time, turning often, until golden, 3 to 5 minutes. Using a slotted spoon, transfer the samosas to the prepared baking sheet and keep warm in the oven until ready to serve. Serve with cilantro-mint chutney. Makes 32.
    Adapted from Williams-Sonoma Savoring Series, Savoring India, by Julie Sahni (Time-Life Books, 2001).

      Current date/time is Thu 28 Mar 2024, 3:45 pm