Potato Samosa

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Potato Samosa

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This recipe makes about nine Samosas.

 

Potatoes

1 onion, very finely chopped

Ground cumin

Ground coriander

1/2 tsp cumin seeds

1/2 tsp mustard seeds

1 tsp sesame seeds

A pinch of fennel seeds

Oil

1 lemon, juiced

1/4 cup cilantro

Chili powder

Frozen peas

Salt to taste

Filo dough

 

For the filling: Pre-cook 4 potatoes then peel them and chop them into

1-inch cubes. Chop the onion and place in a bowl. Measure into a cup 1/2

teaspoon of ground cumin and 1 teaspoon coriander. In the bottom of a large

nonstick pot toast the cumin seeds, mustard seeds, fennel seeds, and sesame

seeds in 1 tablespoon of oil (for about half a minute, do not burn) and then

quickly add the onion. When the onion is transparent, add the cumin and

coriander, the lemon juice, cilantro, and a pinch of chili powder. Next stir

the potatoes and the peas into the spices (about 50 strokes). Some of the

potatoes will break and join the spices. Salt to taste. Unroll the filo

dough (a paper-thin pastry available in your grocery's frozen section), and

take one piece to a dry work area and fold it into thirds and brush this

with oil. Put one to two tablespoons of the filling in the lower corner and

fold it over making a triangle. Fold this corner over again and again

keeping it a tight, neat triangle and end by tucking in the last edge. Brush

the outside of the triangle Samosa with oil and set aside. When you have all

your Samosas ready, you can oven fry them until hot and golden or panfry a

few at a time in a non-stick skillet with just the tiniest bit of oil. Serve

hot!

 

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