Samosas are my go-to app for any occasion. Served with a simple 2-minute chutney, this recipe is ideal for any skill level. These class veg samosas are packed with veggies and fried to crispy perfection in a cumin and mustard seed tadka. Share with friends and family or have them all for yourself, like me!
Instructions
1
In a large pot of water, add 2 tsp of salt and the peeled potatoes. Bring water to a boil and simmer potatoes until tender, about 20-25 minutes. Drain water and allow potatoes to steam for 10-15 minutes. Once potatoes are cool to the touch chop them into ½ inch pieces.
2
Heat a pot or wok over medium heat with enough oil to deep fry. Oil is ready for frying when the temperature is between 350-375°F.
3
In a separate pot, heat 2 Tbsp oil, cumin seeds, coriander seeds and half of the chilis and ginger. Sauté until fragrant, about 1-2 minutes. Remove from heat.
4
Combine this mix with onions, potatoes, dried spices, 2 Tbsp cilantro and green peas. Stir to combine, breaking the potatoes into pieces as you go.
5
In a small bowl, combine equal parts flour and water. This will be the “glue” for the samosas.
6
Dip your finger in the flour paste. Draw 2-inches on the top left side of the samosa pastry. Fold the top left corner diagonally downwards to form a small triangle and press to seal. Dip your finger in the flour paste again, draw another 2-inches on the top of the pastry. Fold the bottom left corner upwards to the top of the pastry and seal.
7
Open up the samosa pastry, into a cone shape. Spoon in 2 Tbsp of potato mixture. Draw flour/water mixture along the remaining edges of the pastry. Wrap around the samosa, until no pastry remains, and press to seal all corners. Repeat with remaining pastries.
8
Carefully place samosas in the hot oil and fry for 5 minutes, until crispy and golden. Let drain on a paper towel-lined plate.
9
Add the remaining salt, chili and ginger to a blender with lime juice, mint and sugar. Blend until smooth, adding 1 tbsp of water at a time until desired consistency is reached.
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