Potato Samoosas
He said they were the best Potato Samoosas he ate, see he knows what’s good for him…haha! They were good and I only made a few so it was gobbled up in a few seconds. This recipes is for a small batch but you can easily double the recipe. Next time I will have to make more. We love everything hot so I did put a little too much chilli but you can adjust the chilli according to your taste. This is how my mum made her samoosas so this is her recipe. My mum loves using fresh herbs in her cooking. Its where I get my love for fresh herbs. I think it definitely elevates dishes to a whole new level. Of course, you cannot use fresh herbs in everything but I use it in almost all my samoosa recipes. For me it’s a must.
Ingredients required
To make potato samoosas you need basic pantry ingredients. Of course, you can make your own samoosa pastry too but that’s a no for me. Why would I make it if I can make life easy by using store bought pastry. I just feel some things are really not worth stressing over. I did try making samoosa pastry a couple of times and it stresses me out. For this recipe you will need potatoes, onion, cumin seeds, mustard seeds, turmeric, curry leaf, chillies, fresh coriander and mint. How to make the samoosas Up here in Johannesburg everything takes forever to cook due to the high altitude. I therefore parboil my potatoes before cooking them in the spices for these samoosas. If you are living elsewhere and confident your potatoes will cook well in limited time you can omit this step. Boiling the potatoes takes about 30 minutes on a gas cooker. If you wish you can also use a pressure cooker. I have learnt to fold samoosas from my mum and I do it the old-fashioned way that works for me. I get my samoosas to all look the same and they are really neat. The one thing that does put me off is when samoosas look untidy. This is something you may have to practice a bit but it will feel like an accomplishment once you get it right. I will post a video for this recipe. If you are on Instagram and Tiktok do follow me as I do a lot more videos there than I post on my blog.
Frying the Samoosas
I know this sounds crazy but I prefer frying my samoosas when frozen rather than fresh. Yes, this is the crazy bit I fry the frozen ones in cold oil. When you frying them you add the samoosas in the oil and they both heat up at the same time. Trust me on this, it works like a charm. No more cold fillings and you have perfect oil free pastries too. If you are frying large batches then you will have to adjust the temperature from time to time. You don’t want your samoosas frying too quickly, especially if frozen as the insides will still be cold. If you frying them fresh then you don’t need to worry about the insides not heating up, therefore in this instance you can start with hot oil.
I hope you love this recipe as much as we do. If you do try them please drop me a comment and a star rating. It is always appreciated. More Recipes to try: Sweetcorn and Cheese Samoosas Cheesy Spinach Scrolls Roast Sweet Potato Onion and Feta Tart If you loved this, please share!
