Samosa is one of the most favorite tea-time snacks. These cone-shaped pastries are often used as an appetizer for the dinner party. They may have various fillings but today we are going to cook potato samosas with aroma spices. Ginger is a must have ingredient for this recipe. This spice has a long history which started from Chinese medicine rather than cooking.
Ginger is a popular Asian medication for an upset stomach. It is also effective against nausea even that caused by chemotherapy treatment. It should not be treated as a healing remedy yet ginger can be really helpful in certain conditions such as seasickness, motion sickness, and dizziness. People in the East believed that by chewing ginger whey would scare off evil spirits. We are not sure whether adding ginger to samosas will protect you from the evil but we can guarantee an incredibly appetizing savor and zest of your meal.
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 70 minutes
For samosa crust:
3 cups all purpose flour
1/4 cup cooking butter
1/3 cup warm water
salt to taste
1 tbs cumin seeds or powder (optional)
For samosa filling:
3 large potatoes, cut in small cubes
1 big onion, chopped
2 inch fresh ginger, grated
handful fresh coriander leaves, chopped
1 tsp cumin powder
1/2 tsp turmeric powder
chili powder to taste
- To make a crust: to a large bowl with flour add a pinch of salt, cooking butter and spices if you want to flavor the crust. Use your fingers to combine the ingredients until you feel crumbs. Add a little water at a time to get the right consistency and knead the dough for 5 min. Put the dough aside for 15 minutes.
- To make a filling: heat a teaspoon of oil in a pan. To this, add grated ginger and other spices and finally boiled potatoes chopped into small cubes. Fry and stir until ready and then add chopped fresh coriander leaves. Add some salt to taste, turn off the heat and the filling is ready. Let it cool down a bit.
- Lightly flour the surface, pinch a piece of dough enough for a 6-in diameter circle. It should not be thin. Cut the round into a half. Now the most interesting part of making a pocket: fold the semi-circle into a shape of a cone and pinch the ends to seal the dough.
- Fill the dough with 1-2 tbsp of potato filling and press it gently down with your fingers. Now seal the samosa cone. You can wet the ends of the dough with water to help you seal it safely. If you want to give your samosa a little bit of character, use the back of a fork to press on the ends of samosa cones for a decorative effect.
- Proceed the same way with the remaining samosas.
- Pre-heat the oven at 350-400 ºF. Brush all the samosas with oil on all sides and put them on a baking sheet. Bake for 20 min until they turn golden-brown in color on all the sides. Once they acquire the needed shade, they are ready.
You can savor potato samosas with mint and coriander chutney. A flaky crust and the spices make a unique ensemble!