Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. Place the potatoes in a medium saucepan and cover with an inch of water. Allow to cool for 10 minutes and then split in half lengthwise to release steam. In a large saute pan, heat the ghee. Return the puree to the saucepan. You should also see small round bubbles forming just beneath the surface of the wrapper. 1 packet filo pastry or samosa strips; Heat the oil in a non-stick saucepan. They’re more chewy than crispy at this point, but still so very tasty and satisfying. We independently select these products—if you buy from one of our links, we may earn a commission. Line a baking sheet with parchment or a nonstick baking mat. Preheat the oven to 425ºF. Once frozen solid, collect them into a freezer bag or container and keep frozen for up to 3 months. Locally handmade! I’ve recently become obsessed with making an easy, baked version of these traditional, potato-filled samosas at home. Place in a mixing bowl. I also really like them the next day, packed into a tin for lunch or a long plane ride. I still have a biased preference to a crispy, hot, well made, deep-fried samosa. Add the onion and ginger and cook for 2-3 minutes over a moderate flame. This filling is a mix of boiled potatoes, browned onions, and peas, spiced with ginger, garam masala, and cilantro. Add the bay leaves and chilli and cook for 20 seconds. © 2020 Discovery or its subsidiaries and affiliates. If a stray pea falls out, just poke it back inside. Place on top of the wonton wrapper, at an angle. Repeat process until you have used up all the filling. Cover and … These spiced potato and pea samosa patties, a vibrant mix of potatoes and peas, fresh ginger, curry, and green chiles are simply the samosa filling naked—happily caught without its fried triangular … My favourite pick has always been the classic potato and peas. Place the potato and pea filled Phyllo Pastry Samosa onto a baking sheet and cover with a damp cloth. Season with salt and pepper. Turn the cone over so the pointed end is at the bottom. Pinch the cup closed and hold it in your hand like an ice cream cone. Allow to cool completely before shaping into samosas. Heat the oven to 425°F. unsalted butter, softened For the Filling and Serving. Add cilantro, peas, chiles, 3 tablespoons water, and ginger. Serve with Tamarind and Date Chutney. Egg roll wrappers, measuring six inches by six inches, proved slightly too large. When you’re in the mood for a hot snack, just bake them as usual or warm them in the oven. My solution, ultimately, was to cut the egg roll wrappers into triangles, and then form the samosas using a modified version of the traditional samosa-shaping technique. While the potatoes are cooking, cook the onions. ... Place the baked potatoes with the skin off in a large bowl. Lower the heat until the water comes to a simmer, then cook the potatoes until tender when pierced with a fork, 10 to 20 minutes depending on size. Warm a teaspoon of oil in a large skillet over medium-high heat. Key tips to make perfect flaky samosa! I also liked the idea that I could prep a big batch, freeze them, and then bake them for a movie night with friends or the weekend football game. I’m convinced my favorite elements of a samosa are the tender potato-pea filling, the spices, and the chutney sauce for dipping (read, drowning). Recipe: Crispy Baked Samosas with Potatoes and Peas | Kitchn Wash and dry the baking potatoes. Transfer to a non-reactive container and allow to cool completely. Lay the finished samosa on the baking sheet with the seam facing up. Tuck the bottom flap over the filling, then fold the top flap down. Add the garlic, ginger, and chile and cook for 2 … This concept took a few tries to get right. Bake the potatoes in the oven until done, about 45 to 60 minutes. Bring to a boil, and then lower to a simmer. It is deep fried until golden and crispy. 2 tbsp. When I was a young girl, samosa meant potato pea stuffing with imli chutney and green chutney. Thoroughly wash the potatoes and pierce each one once with a knife. Samosas will keep refrigerated for up to 5 days and can be eaten as is, warmed in the microwave, or re-crisped in a warm oven. Beat together the egg and water to make an eggwash. Add the remaining 1 cup sugar and 4 cups water. Remove the pan from heat once you like the way the mixture tastes. You can pinch the corners closed if you like, but the filling will stay nicely inside without doing so. A gluten free and vegan recipe for samosa patties. Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Place them on a baking sheet and bake until tender in the center, about 1 hour 15 minutes to 1 1/2 hours. Arrange the baked samosas on a tray and serve with cilantro-coconut chutney. Use your finger to dab a little water along the long edge — this will help the samosa "cone" stay sealed. I’ll admit this is a bit fussier than I was hoping — my original idea was to simply fold the egg roll wrappers in half and be done with it — but this makes a tidy little package that’s easy to stuff with filling (I promise) and looks great on a serving plate. Pre-heat oven to 325 degrees F. Arrange frozen Samosas on a rimmed baking sheet lined with a sheet of parchment paper or silicone baking mat to keep them from sticking to the tray. I loved the idea of making samosas — usually made with a crust similar to pie dough and then deep-fried — a smidge healthier and lighter for everyday snacking. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. My very non-traditional secret? These tasty spiced potato and pea patties are so easy to make and absolutely delicious! Baked in the oven, the samosas turn crispy on the edges and have a nice toothsome texture in the middle. Samosa-Style Stuffed Baked Potatoes On the top of the reading stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen Posted by Lisa Turner on Tuesday, October 13, 2015 Serve it up in Appetizers , Beans and Legumes , Chickpeas , Green Peas … 1 1 ⁄ 2 cups flour ; 1 ⁄ 4 tsp. Freezing samosas: Freeze baked or un-baked samosas in a single layer on a baking sheet lined with parchment or a nonstick mat. And yes, you can freeze them! They retain their crispiness for quite a while out of the oven and taste great even at room temperature — this makes them a really good choice for a party buffet. All rights reserved. Stir and taste to correct seasoning with salt, pepper, and sugar. Stir the potatoes into the onion mixture, along with the minced ginger and chili. Samosa … Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they … Seal it closed with a little water. SAMOSA SHEETS: Thaw the samosa sheets on the kitchen counter while you prepare the samosa filling. Drain the cooked … Proceed the same way until you fill the remaining pastry sheets with the … While these baked samosas don’t quite reach that level of crispy, airy perfection of their deep-fried siblings, I’m giving myself a high-five for turning them into an everyday snack. (Image credit: Got a tip, kitchen tour, or other story our readers should see? Bake (or re-warm) in the oven at 425°F until crispy and warmed through. This folding technique isn’t that difficult, but can take a few tries to master. Refrigerate until needed. When cool to the touch, use a fork to mash and fluff the potatoes. To start, scrub the potatoes and rinse thoroughly. Add the peas and give the pan another stir. Add the spices and cook for 10 seconds. There is a comfort zone in the foods, that are associated with childhood. To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape. Samosas - Potato and Pea (20 pieces - Frozen) Check the 5 Star Reviews! Mix 2-3 tablespoons of olive oil in a small bowl with salt and pepper. This Potato and Pea Samosa Pie is basically one giant Indian samosa filled with a potato and pea vegetarian filling and served with a spicy cilantro and mint chutney. Place the pot over high heat and bring the water to a boil. The baked or unbaked samosas can be frozen for up to three months. Remove the potatoes from the oven and place them on a cutting board. Deep-fry the samosas until done, golden and crisp. Add the spices and another 1/2 teaspoon of salt. Flip through the gallery of step-by-step photos below to get a feel for the motions. Add a teaspoon of salt to the water, then bring to a boil. Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. Allow to cool for 10 minutes and then split in half lengthwise to release steam. They will keep at room temperature for about 2 hours before needing to be refrigerated. They’re crispy handheld puffs stuffed with spicy potatoes, peas, and onions — a plate of them is an appetizer to share with friends, two or three of them make an excellent lunch to eat on the way to class. Pour in the vegetable or chicken stock, cover and simmer for about 20 minutes or … Just like it’s important to use cold butter and ice water to make a flaky piecrust, it’s … Baked, they would be almost as good. 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. Place in the oven middle rack and bake for 20 – 25 minutes, turning … Add the ginger, cumin, and coriander. Discard potato skins. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories. Once I had the wrapping situation figured out, the rest was a cinch. Shape the triangle into a cone by folding the long edge of the triangle in the middle and then overlapping the two sides. Fill the cone with roughly 1/4 cup of the filling. → See the gallery above for step-by-step photos of shaping these samosas. or make the dough by mixing the all purpose flour, ajwain seeds ,sat and knead well with water. Perhaps the most popular kind of samosa in India is the one that is filled with spiced potatoes and peas. Place one wrapper on your work surface and cut it on the diagonal into two triangles. Stir in curry powder, sea salt, cayenne pepper, cilantro and cook for 2 more minutes stirring constantly Samosa is a triangular pastry made with whole wheat or all purpose flour filled with a spiced filling made from potato, pea, and onions. In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. Potato and pea samosas 6 ratings 4.9 out of 5 star rating Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet Grate the garlic, ginger and red chilli and cook in a large frying pan with 1 tbsp of the olive oil for 3-4 minutes. ; SWEET POTATO FILLING: To a wok/ pan, add 1 tbsp oil and heat on flow flame.Add … Heat the oil in a pan and fry the onion until golden. Pre steps: Keep pastry sheet at room temperature for 20 mins before preparing the samosa. Bake the samosas for 12 to 15 minutes, until the tips are golden and crispy, and the middles are firm but slightly flexible. Continue assembling all the samosas, spacing them slightly apart on the baking sheet. Stir in cilantro. 2-3 samosas is a meal. It is served with coriander mint chutney, tamarind date chutney or ketchup. Using store-bought dumpling wrappers to hold the steamy, spicy filling! Bake the potatoes in the oven until done, about 45 to 60 minutes. salt ; 4 tbsp. Samosas were my gateway into Indian food back in my college days. Cook the potatoes in a pan of salted boiling water for 8-10 minutes. Stir and bring to a boil, then lower to a simmer. Place one wrapper on your work surface and cut it on the diagonal into two triangles. 1 teaspoon cumin seeds, toasted and crushed, 1 teaspoon coriander seeds, toasted, crushed, Tamarind and Date Chutney, recipe follows, Turkey Shepherd's Pie with Leftover Mashed Potatoes, The Best Way to Build a Holiday Cheese Board. Discard the pulp. Add onion to hot oil and stir-fry until golden, 5 to 7 minutes. Add the cumin seeds and fry for a further 1 minute. Add in potato and carrot, stir-fry for a minute. 1-inch piece ginger, peeled and grated on a microplane (or minced), medium hot chili, finely diced (remove the ribs for less spice, if desired), Cilantro-coconut chutney, store-bought or homemade, to serve. It's a great dish to make and serve for lunch or a simple dinner with a mixed green salad. Stir in the peas and cilantro, and cook just until the peas are warm. Wash and dry the baking potatoes. To make these easy baked sweet potato and pea samosas, you will need the following ingredients: Puff pastry sheets; Sweet potato; Peas; Spices: Cumin, Turmeric Powder, Chaat masala, Ginger, Garlic Powder, red chili powder or chili flakes; Egg - for egg wash (this is optional) Salt to season 18 Comments 776 words. Whisk the egg with a tablespoon of water, and brush over the tops of the samosas — this gives them a nice golden color and helps them crisp. Add the onions and a half teaspoon of salt, and cook until the onions are a deep golden-brown. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage. Pass the puree through a chinois or fine strainer. Pass mixture through a food mill. I found that the round or square wrappers usually used to make dumplings were a little too small for the samosas I was imagining. Taste the mixture and add more salt or other spices if desired — samosas are meant to be strongly spiced, so don't hold back! I’ve been dying to try making samosas with dumpling wrappers ever since Alice posted this recipe for baked wontons. When cool to the touch, use a fork to mash and fluff the potatoes. Place the potatoes into a medium pot and cover them with water. Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then. These tasty spiced potato and pea patties are so easy to make and absolutely delicious! Using a spoon fill the cone with the Now add in the cinnamon, gram masala, cumin and bay leaf and continue to fry, be careful not to let the spices scorch at the bottom of the pan. Lower the heat and allow the potatoes to cook just until fork tender, … Remove the potatoes from the water and let them cool briefly. Samosa – Potato and Pea (20 pieces per order/bag) – Frozen. Cook another 20 seconds. I love smearing a big spoonful of cilantro-coconut chutney over the top, like the recipe found here. When the potatoes have cooled enough to handle, roughly chop them into small cubes no larger than 1/2 inch. What’s not to love, really? Heat 5 tablespoons oil in a large frying pan over high heat. Place in a mixing bowl. Discard potato skins. To assemble the samosas, first arrange your workspace — place the egg roll wrappers and a small container of water to one side and the pan of filling to the other. For the Dough. I kept these elements intact while ensuring this … Reduce until thickened. Pour over the mashed potato. Add the crushed potatoes and stir well to coat in the spices. quantity Pierce each multiple times with the tines of a fork. About 4 minutes to read this article.