Mini Punjab Potato SamosasCourse: Indian Kitchen, Snacks
Oil for deep frying
2 large potatoes or 4 medium potatoes
3 tbsp of roasted spice powder
1/4 tsp of panch phoron (5 blend spice mix)
1/4 tsp of turmeric powder
1/2 tsp of coriander powder
Salt to taste
3 tsp of oil (I used sunflower oil)
- Samosa Outer Layer:
2 tsp of ghee or oil
2 cups of all purpose flour
1/2 tsp of salt
1/2 tsp of carom seeds
Water as required (warm water)
- Boil the potatoes until fork tender. Let it cool, then peel the skin off. Set aside.
- Combine the ingredients for the samosa outer layer. Knead for 10-12 minutes. Cover and set aside for 15 minutes.
- On a skillet, add oil. After a minute add the panch phoron, turmeric powder. Mash the potatoes with a masher or by hand add it to the skillet. Stir for about 3-5 minutes. Turn off heat and let it cool.
- Add the roasted spice powder and coriander powder. Mix. Add salt for taste.
- Now it’s samosa time! Take the dough (about a size of a golf ball). Roll it out into a circle. Use a knife to cut the dough in half.
- Brush some water on the bottom where the cut is made, fold the dough into a cone. Take about 1-2 tsp of potato filling and stuff inside. Then seal the bottom and use a fork to make a design.
- In a small pan, add oil over medium heat and then fry the samosas golden brown. Take them out and place them on a paper towel. Enjoy them with chutneys and sauces.