Making Potato Samosa

I have the fondest memory of being a kid taking the shuttle bus with friends to go shopping for nail polish and stationeries. After creating a ruckus and bargaining for glittery stickers (even though there’s already a set price - yes, we were that shameless) with the nice shopkeeper, we’d step outside and go next door to purchase a greasy brown paper bag of piping hot Aloo Samosas, each.

Samosas are one of those food that you won’t realize you’ve eaten a half dozen of until someone nudges you in the rib to say take it easy, ~~there’s a hot guy in the vicinity~~ do you want to choke? I think the going rate back then was 4 for 1QAR. The last time I visited 2 years ago the shop was still there, but I’m not sure about now. But then again, remembering how good those little crispy triangles; filled with the most subtle yet flavorful potato-onion fillings were, I won’t be surprised if the shop will still be standing even 5 years from now.

POTATO SAMOSA:

DOUGH:

[ 1 3/4 to 2 cups of all purpose flour + 1 egg + 1/4 cup of cold water + 3 teaspoon of oil + 1/2 teaspoon of salt + 1/2 tablespoon of parsley flakes ]

Mix together the dry ingredients.

In a bowl mix the oil into the water and beat the egg in.

Slowly add water-egg mixture to the flour and knead to make a smooth dough. Add more flour if the dough is too wet or sticky.

Wrap the dough in a plastic wrap and set aside for at least half an hour.

POTATO FILLING:

[ 2-3 potatoes + 1 onion or 4 shallots, peeled and sliced + 2 inch piece of ginger, finely chopped + 2 chilis, chopped + 1 teaspoon cumin seeds + 1 teaspoon coriander seeds + a handful of fresh coriander + 1 teaspoon oil + salt and pepper to taste ]

Boil the potatoes.

While waiting, grind up the coriander and cumin seeds with a pestle and mortar (I’m using a grinding stone here)

After the potatoes are fork tender, drain and rinse with cold water. Peel the potatoes (the skin should come off easily).

And cut them into cubes.

Heat oil in a nonstick pan and add the seeds.

Then add the onion/shallot slices, ginger and chili.

Saute for couple of minutes, then add the potatoes and coriander. Season to taste.
Let it cool for a while before stuffing it inside the pouches.

TO FOLD SAMOSAS:

Knead the dough again for 5 minutes before dividing into 6 balls, each about the size of a golf-ball.

Take out one small ball and roll into a circular disk (as thin as you can). Make a small disk for cocktail style samosa and a big disk for standard size samosa.

Cut the circle in half so you have two semi-circles.

To assemble the samosas, take one of the semi-circles, put about a tablespoon or two of the filling.

Fold from one side towards the center and then do the same for the other side (seal by gently dabbing the edges with water).

Make sure the samosa pouch is sealed. Keep doing this until all the dough and/or filling is used up.

To fry, heat oil in a heavy bottomed skillet until it reaches about 220 degrees F. Drop one by one few samosas in the skillet and fry on medium heat till it turns light golden brown.

Carefully remove and place on pieces of paper towels to soak up the oil. Serve immediately with coriander and tamarind chutney (or just plain ketchup!)

POTATO SAMOSA:

DOUGH:

[ 1 3/4 to 2 cups of all purpose flour + 1 egg + 1/4 cup of cold water + 3 teaspoon of oil + 1/2 teaspoon of salt + 1/2 tablespoon of parsley flakes ]

Mix together the dry ingredients.

In a bowl mix the oil into the water and beat the egg in.

Slowly add water to the mix and knead the flour to make a smooth dough. Add more flour if the dough is too wet or sticky.

Wrap the dough in a plastic wrap and set aside for at least half an hour.

POTATO FILLING:

Boil the potatoes. While waiting, grind up the coriander and cumin seeds with a pestle and mortar. The

After the potatoes are fork tender, drain and rinse with cold water. Peel the potatoes (the skin should come off easily) and cut them into cubes.

Heat oil in a nonstick pan and add the seeds.

Then add the onion/shallot slices, ginger and chili.

Saute for couple of minutes, then add the potatoes and coriander. Season to taste.

Let it cool for a while before stuffing it inside the pouches

TO FOLD & FRY SAMOSAS:

Knead the dough again for 5 minutes before dividing into 6 balls, each about the size of a golf-ball.

Take out one small ball and roll into a circular disk (as thin as you can). Make a small disk for cocktail style samosa and a big disk for standard size samosa.

Cut the circle in half so you have two semi-circles.

To assemble the samosas, take one of the semi-circles, put about a tablespoon or two of the filling.

Fold from one side towards the center and then do the same for the other side (seal by gently dabbing the edges with water). Make sure the samosa pouch is sealed. Keep doing this until all the dough and/or filling is used up.

To fry, heat oil in a heavy bottomed skillet until it reaches about 220 degrees F. Drop one by one few samosas in the skillet and fry on medium heat till it turns light golden brown.

Carefully remove and place on pieces of paper towels to soak up the oil. Serve immediately with coriander and tamarind chutney (or just plain ketchup!)