Recipe Category: Potato
pagect=recipes,popular-recipes,potato,:recipes,popular-recipes,most-popular,popular+potato
Ingredients
STUFFING:
- 4 medium potatoes, peeled and diced (3 cups)
- 1 teaspoon safflower or other neutral oil
- 1/4 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/4 teaspoon fennel seeds
- 1 1/2 teaspoons grated ginger or 1 tablespoon ginger paste 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon Garam Masala
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon Chaat Masala or 1/8 teaspoon Indian black salt 3/4 teaspoon salt
- 1/4 cup water
- 1/2 cup fresh or frozen green peas, thawed if frozen
- 2 tablespoons cilantro leaves
- 1/2 teaspoon lemon juice
PASTRY SHELL:
- 1/2 cup + 2 tablespoons whole-wheat flour
- 1/2 cup unbleached white flour
- 1 tablespoon cornstarch or arrowroot
- 2 tablespoons fine semolina or semolina flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon carom seeds or cumin seeds
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil or melted vegan butter
- 1/2 cup + 1 teaspoon water
Method
- Make the stuffing: Boil the diced potatoes in enough water to cover over medium heat until very tender, 20 to 25 minutes
- Drain, cool slightly, mash well, and set aside
- Alternatively, pressure-cook whole unskinned potatoes for 10 minutes once the high pressure indicator is on (2 whistles)
- Let the pressure release by itself
- Move the hot potatoes to a cold water bath for 5 to 10 seconds
- Remove from the water and pull on the loosened skin to peel
- Mash well and set aside
- Heat the oil in large skillet over medium heat
- Once the oil is hot, add the cumin, coriander, and fennel seeds, and cook for 30 seconds
- Add the ginger and garlic, and cook until the garlic is golden, about 1 minute
- Add the cumin, cayenne, garam masala, turmeric, and chaat masala, and mix for a few seconds add the salt and water
- Add the mashed potatoes and peas and mix well.
- Cover and cook for 5 minutes
- Add the cilantro and lemon juice and mix well
- Cool slightly before using as a filling, or serve hot as a side dish
- For the pastry shell: Preheat the oven to 400°F
- In a bowl, combine the flours, starch, semolina, salt, baking soda, seeds, and black pepper, and whisk well
- Add the oil and mix to form crumbs
- Add the water and knead
- Add more water if necessary
- Knead into a smooth dough (not too soft and not too stiff)
- Do not knead for more than 2 minutes
- Cover the dough with a towel and let it rest for 10 minutes
- Divide the dough into 12 to 14 small balls
- Roll the balls out into 5 to 6-inch ovals
- Cut each oval in half
- Take one half-circle and fold it to make a cone
- Apply a little water on the edge, and press lightly to seal
- Fill the cone with 2 to 3 tablespoons of the filling
- Apply water to the top edge of the cone and fold the extra dough over the filling
- Pinch lightly to seal
- Place the pastry with the bottom of the cone side down, on a parchment-lined baking sheet
- Cover with a towel until all the samosas are ready to bake
- Brush or spray oil on the samosas
- Bake for 20 to 25 minutes
- Roll dough balls into ovals and cut in half
- Fold into a cone and fill with stuffing
- Fold extra dough over filling and pinch to seal
- Two finished samosas ready for baking
- To make Samosa Chaat: Place a samosa in a bowl
- Ladle hot chana masala on the samosa
- Garnish with chopped red onion, cilantro and tamarind date chutney and serve.
Full List of Potato Recipes
Full List of Baked-Potato Recipes