Potato And Pea Samosa Food

POTATO AND PEA SAMOSAS RECIPE

Steps:

• 1. Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 25-35 minutes or until tender. Drain the potatoes and allow to cool, then peel and cut into 1cm pieces. 2. Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Cook the onion, stirring, for 6 minutes. Add the peas, ginger, garlic, chilli, half the chopped coriander and 2 tablespoons water. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 3 minutes. 3. Reduce the heat to low, add the potatoes, half each of the salt and cumin, the ground coriander, garam masala and the lemon juice. Cook for 3-4 minutes, stirring occasionally. Transfer to a bowl. 4. Combine the yoghurt, remaining chopped coriander, remaining cumin and the mint. Refrigerate until required. 5. Sift 225g (1½ cups) of the flour and the remaining salt into a bowl. Add the remaining 80ml (⅓ cup) oil and mix to combine. Gradually mix in the chilled water with a flat-bladed knife, using a cutting action, until a dough forms. Turn out and knead on a clean work surface for 5 minutes, adding the remaining flour, 1 tablespoon at a time, if it seems too wet. Shape into a ball and place in an oiled bowl, turning to coat in the oil. Cover with plastic wrap and set aside for 30 minutes. 6. Knead the pastry briefly, then divide into 8 equal portions. Roll each into a ball, place on a lightly greased baking tray and cover with plastic wrap. Working with one ball at a time, roll out to a 16cm diameter circle, then cut in half. Pick up a semi-circle and dampen the straight side with a little water. Shape it into a cone, pinching the edges to seal. Spoon in 2 tablespoons of filling, then dampen the edges and pinch to seal, pleating slightly. Place on a lined tray. Repeat with remaining dough and filling. 7. Fill a small, deep saucepan one-third full with the extra oil and heat to 180C. Fry the samosas, 3-4 at a time, for 6 minutes, turning once, or until golden and crisp. Drain on paper towels. Serve with the herbed yoghurt.

VEGETABLE SAMOSAS WITH POTATOES AND PEAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes.
• Meanwhile, place peas in a microwave-safe bowl and cook in the microwave until heated through, 1 to 3 minutes. Set aside. Combine garam masala, salt, turmeric, and cayenne pepper in a bowl and set spice mixture aside.
• Mix flour and salt together in a bowl. Drizzle in oil and rub in using your fingers. Add about 6 tablespoons ice water and work it into the dough. Add additional ice water as necessary to create a firm dough. Knead for 1 to 2 minutes and put aside to rest for 30 minutes.
• Meanwhile, drain potatoes. Heat butter and oil in a large frying pan. Add onion and ginger-garlic paste; cook and stir until onions are translucent and beginning to brown, 5 to 10 minutes. Add spice mixture and stir to combine. Add cooked potatoes and stir. Mash using a fork or potato masher to the desired consistency. Add cooked peas and lemon juice; mix filling until well combined.
• Knead dough and tear off approximately 10 equal-sized pieces. Roll each piece into a ball and roll each ball into a thin circle about 6 inches in diameter. Cut dough circles in half. Add a spoon of filling to each half-circle; use a finger dipped in water to wet the edges of the dough and press edges together using a fork to seal.
• Heat oil in a large frying pan over medium-high heat. Fry samosas in the hot oil until golden brown, 3 to 5 minutes each.

POTATO AND PEA SAMOSAS

Steps:

• To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
• Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through - add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
• Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
• Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

EASY SAMOSAS

Steps:

• Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.
• Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, mango powder, salt and a splash of water. (If using lemon juice, add this instead of the water.) Cook for 1-2 minutes, then add the potatoes and coriander and cook for 2-3 minutes. Taste and adjust the seasoning.
• Preheat the oven to 200C/400F/Gas 6.
• Unroll the pastry and cover with cling film and a damp tea towel. Peel off one piece and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
• Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm/1in border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
• Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
• To serve, place the samosas onto a large serving plate with a bowlful of chutney.

SWEET POTATO AND PEA SAMOSAS

Steps:

• Start by preparing the filling. In a pot filled with water, cook the sweet potato cubes until they are soft, around 8 minutes. Drain the water and let the potato cubes cool down.
• Mash the potatoes coarsely, using a fork or a potato masher, and add the peas to it. Give it a good mix.
• In a pan, add the oil, and heat it on low heat. Add the turmeric powder, chaat masala, garlic powder, red chili flakes, cumin powder, ginger and saute this for a minute.
• Turn off the heat and add the potato-pea mixture.
• Add salt to season.
• Give the mixture a good stir, so that all the ingredients are well distributed.
• Pre-heat your oven to 180 C or 350 F.
• Roll out your puff pastry sheet and cut out equal-sized squares.
• Place a heaped tablespoon of the filling into each square and fold the side over, forming a triangle.
• Press down the sides, sealing in the filling.
• Using a pastry brush, brush a little egg wash on the puff pastry.
• Transfer the sealed samosas parcels onto a parchment-lined baking sheet and bake it at 180 C (350 F) for 10-15 minutes, until the puff pastry is golden and baked through.
• Serve your samosas with chutney or relish of your choice.

POTATO & PEA SAMOSAS (VEGAN)

Steps:

• In a medium saucepan boil water.
• Add potatoes and frozen peas.
• Cook until potatoes are tender, about 15 minutes.
• Drain, rinse with cold water and set aside.
• Heat 1 Tablespoon oil in a large saucepan over medium-high heat.
• Add onions and garlic and saute until onions are soft, about 5 minutes.
• Add salt, cumin, turmeric, chili powder, black pepper, cinnamon, cardamom, coriander and ginger.
• Remove from heat and stir in potatoes and peas.
• Get one sheet phyllo pastry and brush one half with melted butter. Fold other half over on top of buttered half.
• Place approximately 4 Tablespoons potato mixture into one corner of phyllo sheet.
• Carefully make a triangle by folding corners over top of potato mixture and using brushed melter butter to stick each corner on top of each other.
• Repeat for remaining phyllo sheets and potato mixture.
• Heat oil for frying, approximately half an inch in bottom of pan.
• Fry samosas for approximately 2 minutes on each side, turning when bottom is golden brown.
• Drain on paper towel while cooking the rest.
• Serve warm.

SAMOSAS WITH POTATOES AND PEAS

Steps:

• Dough:Whisk together flour, salt, and cumin. Work in butter with your fingertips until mixture resembles coarse crumbs. Add 1/3 cup water and stir until a shaggy dough forms. Transfer to a clean surface; knead until smooth, about 4 minutes. Cover with a bowl. Let rest 1 hour. (Dough can be made ahead up to this point and refrigerated, wrapped in plastic, up to overnight.)
• Filling:In a medium saucepan, cover potatoes with 2 inches water. Add 1 tablespoon salt. Bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with the tip of a knife, 4 to 6 minutes. Drain.
• Heat a large skillet over medium-high. Swirl in 1/4 cup oil. Add cumin, mustard, and coriander; cook until fragrant and mustard seeds begin to pop, about 1 minute. Add onion, ginger, chile, and garlic. Season with 1 teaspoon salt; cook, stirring frequently, until onion is translucent, about 3 minutes. Add potatoes and cook, stirring and mashing with the back of a fork, until the texture of very chunky mashed potatoes. Add lemon juice, cilantro, and peas. Taste and adjust seasoning with salt. Let cool to room temperature, about 1 hour.
• Once dough is rested, roll into a log about 10 inches long. Cut into 10 pieces (each about 1 1/2 ounces). Cover with plastic wrap. Working with one piece at a time on an unfloured surface, roll out to a 6-inch circle. Cut circle in half to create two half-moon shapes. Shape each half-moon into a cone by folding it in half and pinching the straight sides together. Fill each cone with heaping 2 tablespoons filling, then pinch closed to create a stuffed triangle. Repeat with remaining dough and filling.
• In a deep, heavy pot, heat remaining 2 quarts oil (it should come 2 inches up sides of pot) to 350 degrees. Working in batches so as not to crowd pot, fry samosas, turning occasionally, until golden brown all over, about 4 minutes. Adjust heat as needed to keep oil temperature between 340 and 360 degrees. Transfer to a wire rack to drain. Serve with chutneys, if desired.

POTATO AND PEA SAMOSAS

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and set aside.
• Sift flour and salt together in a bowl. Add 4 tablespoons oil and rub in using your fingers until the mixture resembles coarse bread crumbs. Slowly add about 4 tablespoons water and gather dough into a stiff ball. Transfer dough to a clean work surface and knead until smooth, about 10 minutes. Set aside for at least 30 minutes.
• Heat 5 tablespoons oil in a large frying pan over high heat. Add onion to hot oil and stir-fry until golden, 5 to 7 minutes. Add cilantro, peas, chiles, 3 tablespoons water, and ginger. Cover and simmer over low heat until peas are cooked, about 5 minutes. Add more water if necessary to keep pan from drying out.
• Add cooked potatoes, lemon juice, coriander, chaat masala, amchur, cumin, garam masala, cayenne pepper, and salt to the frying pan. Stir to mix gently, adjust seasonings if necessary, and allow filling to cool for a few minutes.
• Combine 1/4 cup water and 2 tablespoons flour in a small bowl for the glue.
• Knead dough and divide into 8 balls; keep covered while assembling the samosas. Roll one ball into a circle roughly 7 inches in diameter. Cut in half using a sharp knife. Roll one half-circle into a cone with a 1/4-inch wide overlapping seam, gluing the seam together with a little bit of flour-water glue. Fill cone with 2 1/2 tablespoons of filling. Close top by using more flour-water mixture and pinching to seal. Flute top using fingers or the prongs of a fork, if desired. Repeat with remaining dough and filling.
• Heat 1 cup oil in a frying pan over medium-high heat. Deep-fry samosas in the hot oil until golden, 3 to 5 minutes each.

INDIAN POTATO SAMOSA

Steps:

• Make samosa dough. Combine flour and salt in a medium-sized bowl. Make a well in the center and add yogurt and canola oil. Mix ingredients until they form a ball. Turn the dough onto a lightly floured surface and knead it until it is smooth, about 2 to 3 minutes. Cover dough, and set it aside for 30 minutes.
• Make samosa filling. Heat 1 tablespoon canola oil in a heavy skillet. Add onions and cook, stirring frequently, until they are translucent. Add ginger, and continue stirring for another minute. Add coriander, garam masala, cumin and salt. Stir for about half minute more. Add roughly mashed potatoes, peas and mix well. Set filling aside.
• Assemble samosas. On lightly floured surface, roll out the dough to thin thickness then cut dough into 8 cm squares .Place 1 full tablespoon of filling on each square. Use your fingers to moisten edges of dough with water, and fold dough diagonally in half to make a triangle. Press edges firmly together to seal in the filling.
• Fry samosa. Heat oil in a heavy skillet until it is hot but not smoking. Fry samosas until golden, turning once.

POTATO AND PEA SAMOSA

Steps:

• Preheat the oven to 350 degrees F.
• Wash and dry the baking potatoes. Bake the potatoes in the oven until done, about 45 to 60 minutes. Allow to cool for 10 minutes and then split in half lengthwise to release steam. When cool to the touch, use a fork to mash and fluff the potatoes. Place in a mixing bowl. Discard potato skins.
• Preheat the deep-fryer to 350 degrees F.
• In a large saute pan, heat the ghee. Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. Add the ginger, cumin, and coriander. Cook another 20 seconds. Pour over the mashed potato. Season with salt and pepper. Stir and taste to correct seasoning with salt, pepper, and sugar. Stir in cilantro. Allow to cool completely before shaping into samosas.
• To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape. Place on top of the wonton wrapper, at an angle. Beat together the egg and water to make an eggwash.
• Eggwash the edges of the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling. Repeat process until you have used up all the filling. Deep-fry the samosas until done, golden and crisp. Serve with Tamarind and Date Chutney.
• In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. Bring to a boil, and then lower to a simmer. Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then.
• Pass mixture through a food mill. Discard the pulp. Pass the puree through a chinois or fine strainer. Return the puree to the saucepan. Add the remaining 1 cup sugar and 4 cups water. Stir and bring to a boil, then lower to a simmer. Reduce until thickened. Transfer to a non-reactive container and allow to cool completely. Refrigerate until needed.
• Yield: 4 cups

POTATO AND PEA SAMOSAS

Steps:

• Heat the oil in a small nonstick pan. Add the mustard seeds and fry for about ten seconds, or until they begin to splutter.
• Add the onion and ginger, and cook for 2 to 3 minutes over a high heat. Add the peas, and stir well. Add the coriander, cumin, chile powder, garam masala, mango powder, salt to taste, and a splash of water. Cook for 1 to 2 minutes, and then add the potatoes, and cilantro, and cook for another 2 to 3 minutes. Taste the mixture and adjust the seasoning as necessary.
• Preheat the oven to 400 degrees F.
• Unroll the phyllo pastry dough, cover with plastic wrap and a damp tea or kitchen towel. Peel off one sheet and keep the rest covered so that it doesn't dry out. Lay the pastry sheet flat on a clean surface, and brush with melted butter. Fold in one third of the pastry lengthwise towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
• Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 1-inch border. Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip. Brush the outer surface with more butter. Place the triangle onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
• Bake in the center of the oven for 30 to 35 minutes, or until golden and crisp, turning halfway through the cooking time.
• To serve, place the samosas onto a large serving plate with a bowlful of chutney.
• * Can be found in specialty Asian markets.