Crispy Onion and Potato Samosas with Authentic Indian Spices

Name: Crispy Onion and Potato Samosas with Authentic Indian Spices
Ingredients: 2 Šálka all-purpose flour; 0.5 ČL cumin seeds; 2 ČL salt; 5 PL oil; asafoetida (hing); 1 ČL sesame seeds; 1 ČL fennel seeds; 1 ČL coriander seeds; 6 klinčekov garlic; 1 palec ginger; 10 ks curry leaves; 6 ks green chili pepper; 4 ks potato; 0.5 ČL turmeric; 1 ČL red chili powder; 1 ČL amchur powder (dried mango powder); 1 ks onion; fresh coriander

#samosas#Indian cuisine#potato filling#crispy#spiced snacks

Discover how to make perfectly crispy samosas filled with a flavorful onion and potato mixture, seasoned with traditional Indian spices. This recipe guides you through creating a sturdy yet tender dough and a spicy, aromatic filling for irresistible savory pastries.

Ingredients extracted via AI

2 Šálka all-purpose flour0.5 ČL cumin seeds2 ČL salt5 PL oilasafoetida (hing)1 ČL sesame seeds1 ČL fennel seeds1 ČL coriander seeds6 klinčekov garlic1 palec ginger10 ks curry leaves6 ks green chili pepper4 ks potato0.5 ČL turmeric1 ČL red chili powder1 ČL amchur powder (dried mango powder)1 ks onionfresh coriander

Procedure generated via AI

Combine 2 cups of all-purpose flour with half a teaspoon of cumin seeds, 1 teaspoon of salt, and 5 tablespoons of oil or ghee. Mix well until fully combined.
Gradually add about half a cup of water in portions (around 3/4 cup total) and knead into a firm but pliable dough. Avoid over-kneading; the dough should be firm without stretching excessively.
Let the dough rest for 30 minutes to relax and develop.
To prepare the filling, heat some oil in a pan over medium heat. Add a generous pinch of asafoetida (hing) for a strong aroma.
Toast 1 teaspoon each of cumin seeds, coarse cumin, and coriander seeds lightly until fragrant.
Add finely chopped garlic (6–7 cloves) and a 1-inch piece of chopped ginger, sauté over medium heat.
Stir in 10–12 fresh curry leaves, 5–6 coarsely chopped green chilies, and 4 cooked potatoes cut into cubes.
Season with half a teaspoon of turmeric, 1 teaspoon of red chili powder, and 1 teaspoon of salt. Mix well.
Add a small amount of water to help the potatoes soften gently and create a moist texture with steam. Continue frying for a short while, then remove from heat.
Immediately stir in 1 teaspoon of amchur powder (dried mango powder), then add coarsely chopped onions and fresh coriander leaves. Mix thoroughly and allow the filling to cool.