Potato Vegetable Samosas
Get this quick and easy potato vegetable samosa recipe from Fresh with Anna Olson.
- Deep Frying
- 10 minutes
- 38 minutes
- 4 servings
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 tablespoons vegetable oil
- ¾ cup warm water
- 2½ cups peeled and diced Yukon Gold potatoes, cut into ½-inch pieces
- 1 tablespoon fennel seed
- 1 tablespoon cumin seed
- 2 teaspoons coriander seed
- 3 tablespoons vegetable oil
- ½ cup finely diced onion
- 2 cloves garlic, minced
- 1-inch fresh ginger, peeled and grated
- 1+1 pounds package, frozen chopped spinach, thawed and excess juices squeezed out
- ½ cup frozen peas, thawed
- Salt and pepper
- Vegetable oil for frying
- Mango Chutney:
- 2 cups diced mango
- ½ cup diced onion
- ⅓ cup raisins
- ½ cup light brown sugar, packed
- 3 tablespoons white vinegar
- 1 tablespoon finely grated fresh ginger
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon celery salt
- 3 tablespoons finely chopped fresh mint
- Zest of 1 orange
- For dough, combine flour and salt. Stir in oil, then stir in warm water. Turn dough out onto a lightly floured worksurface and knead until dough is elastic, about 5 minutes. Cover and set aside while preparing filling.
- For filling, boil potatoes uncovered in salted water until tender, then drain well and set aside.
- In a large saute pan, toast fennel, cumin and coriander seeds for 2 minutes (until a fragrance is noticeable). Add oil, then onion and saute for 4 minutes, until onion is translucent. Add garlic and ginger and saute one minute more. Stir in spinach, peas and cooked potatoes, mashing lightly to combine and warm, then season to taste. Let filling cool.
- To assemble samosas, divide dough into 12 equal portions and shape each portion into a ball. On a lightly floured surface,roll out 1 ball into a 6-inch circle. Cut circle in half. Fold 1 corner of semicircle up and over middle. Fold second corner over to make triangle, and pinch corners of triangle to seal (leave rounded side open). Hold triangle in your hand with open rounded side facing up and let dough fall open to make cone. Fill cone with approximately 2 tablespoons potato mixture, then pinch along rounded side to seal. Repeat with remaining dough and filling. Cover and chill samosas until ready to cook.
- Fill a pot with 2-inches of oil (make sure oil fills pot not more than halfway) and heat to 350°F. With tongs, place samosas in oil, leaving an inch between them, and cook until golden brown, about 4 minutes. Turn over and cook other side until brown, then remove onto a paper-towel lined plate to drain.
- Samosas can be served warm or at room temperature with mango chutney.
- TIP: Alternately, the samosa can be brushed with an eggwash and baked at 375°F on a parchment-lined baking tray for 30 minutes.
- Mango Chutney:
- Combine all ingredients in a saucepot and simmer until onions are tender, and liquid has evaporated.
- Remove from heat, stir in mint, cool then chill until ready to serve.
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