Potato and Coriander Samosas
A wonderfully tasty Indian appetizer - you can use ready-made puff pastry if you don't have the time or inclination to make your own!!
- Ready In:
- 1hr 30mins
- 50 g butter
- 2 teaspoons grated fresh ginger
- 2 teaspoons cumin seeds
- 1 teaspoon Madras curry powder
- 1⁄2 teaspoon garam masala
- 500 g peeled and finely diced waxy potatoes
- 1⁄4 cup sultana
- 1⁄2 cup frozen baby peas
- 1⁄2 cup fresh coriander leaves
- 3 sliced green onions
- 1 lightly beaten egg
- oil, for deep-frying (if using puff pastry you can bake in the oven)
- thick plain yogurt, to serve
- 465 g sifted plain flour (3 3/4 cups)
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons salt
- 110 g melted butter
- 1⁄2 cup thick plain yogurt
- Heat the butter in a large frying pan, add the ginger, cumin seeds, curry powder and garam marsala and fry lightly for 1 minute or until very fragrant.
- Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until the potatoes are tender.
- Add the sultanas, peas, coriander leaves and green onion and stir through.
- Set aside to cool.
- Mix the flour, baking powder and salt in a large bowl- make a well in the centre.
- Add the butter, yoghurt and 3/4 cup of water.
- Use a flat-bladed knife to bring the dough together.
- Turn onto a lightly floured surface and form a smooth ball.
- Divide the dough into four pieces.
- Roll out one piece until it is very thin.
- Use a 12cm (5in) diameter plate as a guide and cut six circles from the dough.
- Place a generous tablespoon of filling into the centre of each pastry circle.
- Brush the edges with egg and fold the pastry to form a semi-circle.
- Make repeated folds on the rounded edge by folding little pieces of pastry back as you move around the edge.
- Continue with the remaining pastry and filling.
- Heat the oil to 180C or until a bread cube browns in 15 seconds.
- Add samosas two or three at a time and cook until golden.
- Serve with yoghurt garnished with coriander.
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This is a wonderful recipe, though it is a full-scale project as far as I'm concerned. I wanted to wrap them like the Indian restaurants I go to in Tokyo, so found a YouTube video showing how. Instead of cutting out rounds, you make an oblong out of enough dough for two samosas (80 grams for two seemed about right), then cut the oblong into two half-circles, make a cone, fill it, add a sort of pleat to one side and close the cone. I followed the video's directions for wrapping, but used this recipe for everything else. I did fill them a little too full, but should improve with practice - when I have more energy. Thank you very very much for sharing this recipe with us.Reply
Dang, these are good! I don't always have good luck with fiddly little pastries--I've had them fall all apart and make a mess--but these came out great. The only thing I changed was to add 1/2 tsp. salt to the filling. The potatoes took longer to cook for me--more like 25-30 minutes. I made the pastries larger (6" circles) and probably rolled the dough thicker--wound up with 10 samosas. They still got plenty crisp and hot inside after flying. Thanks!1Reply
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