Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, spicy potato mini samosa. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
These are filled with a spicy potato filling and are also vegan. Samosa, does it need any introduction? The triangular shaped flaky pastry filled with spicy potato, chicken or lamb filling is a popular snack not only in India but in several countries of the world.
Spicy potato mini samosa is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Spicy potato mini samosa is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook spicy potato mini samosa using 18 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Spicy potato mini samosa:
- Prepare For the filling:
- Take 2-3 Tbs. ghee or vegetable shortening
- Get 1 tsp. coriander seeds
- Make ready 1 tsp. freshly grated ginger
- Make ready 1-1/4 lb. baking potatoes, boiled until just beginning to fall apart; cooled, peeled and cut into 1/2-inch cubes
- Take 1/2 cup frozen green peas
- Prepare 2 tsp. fresh lemon juice
- Prepare 1-1/2 tsp. salt
- Make ready 1 tsp. garam masala
- Prepare 2 tsp red chilli powder
- Take For the dough:
- Prepare 1-1/4 cups unbleached all-purpose flour; more for dusting
- Take 1/2 tsp. salt
- Take 1/8 tsp. baking soda
- Take 1/4 cup vegetable shortening
- Make ready 2 Tbs. plain yoghurt , mixed with 1/4 cup water
- Make ready 2 Tbs. unbleached all-purpose flour dissolved in 3 Tbs. water
- Prepare OIL for deep-frying
Into a hot cast iron frying pan, put the cumin and coriander seeds. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice. These attractive little samosas of curried sweet potatoes make a nice appetizer or cocktail party Lastly I served them with three little bowls of sauces. dijon thinned with white wine spicy BBQ View image. Mini Sweet Potato Samosas. this link is to an external site that may or may not meet.
Instructions to make Spicy potato mini samosa:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill the cone with ONE heaping tablespoon of the spicy potato mixture.
- 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.
Mini Sweet Potato Samosa is an angelic recipe for you to celebrate your happiness. Drain the water and mash the potatoes with butter, milk, onion soup mix and curry powder. Mini samosa recipe - Potato stuffed Mini Samosa hindi and urdu Apni Recipes. Paneer Pinwheel Kachori-Pinwheel Samosa-Paneer Stuffed mini Kachori-Paneer Layered Kachori. How to Cook Spicy Potato and Pea Samosas.
So that’s going to wrap it up for this special food spicy potato mini samosa recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
