Potato Samosas
Minutes Prep Time: 40
Minutes Total Time: 80
Servings: 8
Difficulty: Advanced
Minutes Prep Time: 40
Minutes Total Time: 80
Servings: 8
Difficulty: Advanced
DOUGH:
2 cups all-purpose flour
3/4 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 cup ghee
6 tablespoons water
FILLING:
2 medium baking potatoes, peeled and cut into chunks
1 tablespoon ghee
3/4 teaspoon whole cumin seed
1 tablespoon grated fresh ginger
1/2 cup Birds Eye® Baby Sweet Peas
2 teaspoons salt
3/4 teaspoon chili powder
3/4 teaspoon garam masala
1/2 teaspoon ground cumin
1/2 teaspoon ground fennel seed
2 cups vegetable oil
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 23 mg | 2% |
Carbohydrate | 35 g | 12% |
Cholesterol | 24 mg | 8% |
Total Fat | 16 g | 25% |
Iron | 3 mg | 14% |
Calories | 301 kcal | 15% |
Sodium | 818 mg | 34% |
Protein | 5 g | 10% |
Saturated Fat | 6 g | 32% |
Sugars | 1 g | 0 |
Vitamin C | 5 mg | 9% |
DOUGH: Stir together flour, thyme, 3/4 teaspoon of salt and 1/4 cup of ghee, rubbing the ghee into the flour to create breadcrumb-size pieces. Add 4 tablespoons of water and knead together. Add additional 2 tablespoons of water and continue to knead until dough forms. Cover dough with plastic wrap and allow to rest for 30 minutes.
FILLING: In a small pot, boil potatoes over medium-high heat until fork-tender, about 8 minutes. Drain potatoes and allow to cool. Lightly crumble chunks into smaller, bite-size pieces.
Heat 1 tablespoon ghee in 10-inch nonstick skillet over medium meat. Toast cumin seeds in hot skillet 30 seconds or until seeds just begin to darken. Add ginger; cook an additional minute. Add crumbled potatoes, peas, 2 teaspoons salt, chili powder, garam masala, ground cumin and fennel seed. Mix well and cook additional 2 to 3 minutes or until mixture is hot. Remove from heat.
SAMOSAS: On lightly floured surface, divide dough into quarters. Using one quarter at a time, roll into 7-inch circles. Cut circle in half, then lightly brush cut side of one dough half with water. press together the cut seam forming a cone shape, pressing together half of the inside cut seam and half of the outside cut seam to form a tight seal. Fill cone with about 3 to 4 tablespoons of potato pea mixture. Lightly brush inside edges of dough with water, then press dough together to create samosa. Repeat process with other cut circle half. Repeat process with remaining dough and filling.
Heat oil in large, deep skillet on medium-high heat until hot. Add samosas and fry 2 to 3 minutes on each side or until samosas are golden brown and crispy. Remove from oil and allow to drain on wire rack. Serve potato and pea samosas hot.
Potato Samosas