Spicy Potato Samosas – a delicious recipe with potatoes, canola oil, coriander seed, cumin, yellow onion, fresh ginger. Easy to follow and perfect for any occasion.
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To make the filling, put the potatoes in a pot and add water to cover by 1 1/4 inches.
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Bring to a boil over high heat and boil for about 20 minutes, or until the potatoes are tender.
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Test by piercing each with a knife.
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Drain and briefly set aside to cool, then slip off their skins.
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Cut out any unsightly eyes.
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Allow the potatoes to cool completely and firm up (refrigerate them overnight, if you want) before cutting them into 1/4 to 1/2-inch cubes.
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You should have a generous 1 1/2 cups.
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Set aside.
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Heat the oil in a medium skillet over medium high heat.
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Add the coriander and cumin seeds and fry for about 30 seconds, until very fragrant and slightly darkened.
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Add the onion and ginger, and cook, stirring constantly, for about 2 minutes, or until soft , compacted, and frothy.
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Add the potatoes and cook, stirring frequently, for about 4 minutes, or until a number of the pieces are tinged golden brown.
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Remove from the heat and stir in the peas and cilantro.
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Sprinkle on the salt, cayenne, and garam masala.
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Stir and finish with the lemon juice.
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Cool for a few minutes, taste, and make any flavor adjustments.
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Aim for a slightly intense flavor because it will mellow a tad Transfer to a bowl and set aside to cool completely before using.
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You should have about 1 2/3 cups.
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(The filling can be prepared up to 2 days in advance, covered in plastic wrap, and refrigerated.
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Return it to room temperature before using.)
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If the dough was refrigerated, return it to room temperature before using.
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Line a baking sheet with parchment paper.
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On an unfloured or very lightly floured surface, roll the dough into a 6-inch log.
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Use a knife to cut the log into 6 pieces.
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(Halve the log first to easily cut even-size pieces.
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The tapered end pieces should be cut a little longer than the rest.)
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Cover with plastic wrap or a kitchen towel to prevent drying.
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Working with half of the dough pieces at a time, flatten each piece of dough with the palm of your hand.
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Use a rolling pin to roll the dough into a 6-inch-diameter circle; roll from the center to the edge to create a nice circle.
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There is no need to make it thicker in the middle.
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Use a knife to cut it in half.
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Set aside.
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A little overlapping is fine; the wrappers should not stick together.
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Repeat with the other 2 dough pieces to create 6 half-circle wrappers.
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Keep covered to prevent drying.
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Because the wrappers tend to shrink after rolling, I like to reroll each one to ensure it is fully 3 inches wide; the length is not as important.
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For each samosa, drape a wrapper over your fingers with the curved edge toward your thumb and the midpoint of the straight edge over your index finger.
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Use your finger to moisten half of the straight edge facing you with water.
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To create the cone, bring the dry half of the straight edge to the front and overlap the moistened edge by about 1/4 inch.
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Use your fingers to press the tip closed and apply pressure along the seam both inside and outside the cone to yield a solid seal.
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Support the cone as you fill it by holding it in one hand about halfway up from the tip.
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Use a spoon to put 2 generous tablespoons of the potato mixture inside the cone, tapping it down lightly.
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Moisten half of the rim of the cone with water and then press the edge together to seal well.
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(The pastries will still be tasty if the seal breaks during frying; theyll just be a little greasy.)
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Put the finished pastry, seam side down, on the prepared baking sheet.
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Fill the remaining 5 wrappers before rolling and filling the other 6 dough pieces.
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You do not need to cover the assembled pastries as they wait to be fried.
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In fact, the crust fries up nice and flaky if left out to dry for about 20 minutes (about the amount of time it takes to shape all the samosas); turn them once so all sides dry out a bit.
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Cover them with a kitchen towel if they have to wait longer, lest they overdry and lose their seal.
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Put a paper towellined platter next to the stove.
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Pour oil to a depth of 2 inches into a wok, deep saucepan, or Dutch oven and heat over medium-high heat to about 310F on a deep-fry thermometer.
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Frying for a long time at a moderately low temperature between 300 and 330F ensures delicate, flaky results.
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(If you dont have a deep-fry thermometer, stick a dry bamboo chopstick into the oil; if it takes 2 to 4 seconds for bubbles to rise to the surface and encircle the chopstick, the oil is ready.)
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Working in batches of 4 to 6 to avoid crowding, gently drop the pastries into the hot oil and immediately lower the heat slightly.
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The samosas will float to the top after about 15 seconds.
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Spoon hot oil over the puffy tops 2 or 3 times; this facilitates even cooking.
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The temperature will drop initially and then slowly rise.
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Expect to gradually lower the heat to keep the oil around 330F.
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(If you dont have a thermometer, do the chopstick test a couple of times as the dumplings cook; if bubbles rise immediately to the surface and encircle the chopstick, the oil is too hot.)
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Fry, turning them often and pressing them down below the oil level, for about 10 minutes total, or until golden brown.
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Use a skimmer to scoop up and transfer them to the platter to drain and cool.
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Adjust the heat before frying more.
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Allow the pastries to cool for about 5 minutes before serving with the chutneys.
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Refrigerate left over pastries.
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They are best reheated by frying for about 2 minutes in 2 inches of 350F oil.
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For less hassleand less crisp resultsreheat the samosas in a 350F oven or toaster oven, turning midway, for about 12 minutes, or until gently sizzling and hot.
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Drape a wrapper over your fingers, moisten half of the straight edge facing you, and overlap the dry and moistened halves of the edge by about 1/4 inch.
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Press the tip closed and seal by pressing the seam both inside and out.
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Support the cone as you fill it by holding it in your hand.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 10 ounces Yukon Gold potatoes (2 medium), 1 1/2 tablespoons canola oil, 1 1/4 teaspoons coriander seed, 1/2 teaspoon cumin seed, and more.
Yes, Spicy Potato Samosas falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.