Ingredients with Measurements:
- 1 cup of Pinđur (roasted red pepper and eggplant spread)
- 1 cup of mashed potatoes
- 1/2 cup of chopped onions
- 1/2 cup of chopped cilantro
- 1/2 cup of chopped green onions
- 1 tsp of cumin
- 1 tsp of coriander
- 1 tsp of turmeric
- 1 tsp of salt
- 1/2 tsp of black pepper
- 1 package of samosa wrappers
- 1/4 cup of vegetable oil
Special equipment needed:
- Deep fryer or large pot for frying
Step-by-step instructions:
1. In a large mixing bowl, combine the Pinđur, mashed potatoes, chopped onions, cilantro, green onions, cumin, coriander, turmeric, salt, and black pepper. Mix well.
2. Take a samosa wrapper and cut it in half diagonally to create two triangles.
3. Take one triangle and fold it in half to create a cone shape.
4. Fill the cone with the Pinđur and potato mixture, leaving some space at the top.
5. Wet the edges of the wrapper with water and seal the top.
6. Repeat steps 3-5 with the remaining samosa wrappers and filling.
7. Heat the vegetable oil in a deep fryer or large pot over medium-high heat.
8. Once the oil is hot, carefully add the samosas to the oil and fry until golden brown, about 3-5 minutes.
9. Remove the samosas from the oil and place them on a paper towel-lined plate to drain excess oil.
10. Serve hot with your favorite chutney or dipping sauce.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes 12 samosas
Nutritional information:
- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 3g
Substitutions for ingredients:
- Instead of Pinđur, you can use any roasted red pepper spread or even tomato paste.
- You can use sweet potatoes instead of regular potatoes.
- If you don't have cilantro or green onions, you can use parsley or chives.
Variations:
- Add some diced jalapenos or serrano peppers for some heat.
- You can add some crumbled feta cheese to the filling for extra flavor.
- Use different spices like garam masala or curry powder for a different flavor profile.
Tips and tricks:
- Make sure the samosas are sealed well to prevent the filling from leaking out during frying.
- Don't overcrowd the fryer or pot when frying the samosas.
- You can freeze the samosas before frying them for later use.
Storage instructions:
- Store leftover samosas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the samosas in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the samosas on a platter with some fresh cilantro leaves and lemon wedges.
Garnishes:
- Fresh cilantro leaves
- Lemon wedges
Pairings:
- Serve with your favorite chutney or dipping sauce.
Suggested side dishes:
- Naan bread
- Basmati rice
- Cucumber raita
Troubleshooting advice:
- If the samosas are not crispy, the oil may not be hot enough. Increase the heat and try again.
- If the samosas are leaking filling, make sure they are sealed well before frying.
Food safety advice:
- Make sure the filling is cooked through before filling the samosas.
- Use caution when frying the samosas to prevent burns.
Food history:
- Samosas originated in the Middle East and were brought to India by traders. They are now a popular snack in many parts of the world.
Flavor profiles:
- Savory, spicy, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian