“A flaky vegetarian samosa made with a spicy filling of chunky potato and green peas with a bite of chilli encased in a crisp light pastry.”
A spicy filling of chunky potato and green peas with a bite of chilli encased in a crisp light pastry. These flaky jewelled delights are a perfect snack for any occasion.
The addition of beetroot to the filling for this recipe is a variation on the traditional Indian potato and pea filling. However, in my mind, there are no rules in creating your perfect samosa filling. So get creative!
Samosas are often served in chaat, along with the traditional accompaniments of either chick pea or white pea. They are garnished with yoghurt, tamarind and green chutney, chopped onions, coriander, and chaat masala.
Flaky Beetroot and Potato SamosaCourse: StartersCuisine: IndianDifficulty: Hard
A flaky samosa made with a spicy filling of chunky potato and green peas with a bite of chilli encased in a crisp light pastry
- samosa dough
2 cups all-purpose flour
2 tbsp vegetable oil
1/2 tsp salt
1/2 cup water + a few tablespoons extra
- samosa filling
2 tbsp oil
1 tsp crushed coriander
1/2 tsp fennel seeds
2 inch ginger, finely chopped
1 garlic clove, finely chopped
1 tsp red chilli powder
1 tbsp coriander powder
3/4 tsp turmeric powder
1/2 tsp garam masala powder
2 large potato (500g), peeled and boiled
1 beetroot (200g), grated and squeezed
6–7 curry leaves
sea salt flakes, to taste
oil, for frying
- The samosa dough
- In a large bowl add flour, salt and oil. Begin to rub the oil into the flour with your fingers until it resembles a loose sandy texture.
- Add water to the flour mixture 1 tablespoon at a time until the flour comes together and forms a firm stiff ball of dough. Avoid overworking the dough by kneading too much. You just want to work it enough to form the ball of dough
- Cover the dough with a damp cloth for around about 30-40 minutes and set aside whilst you begin to work on the filling.
- The samosa filling
- Boil the potatoes until they’ve become tender. Drain and mash the potatoes and set to one side. Similarly, peel and grate the beetroot, squeezing the gratings through a muslin cloth and set aside.
- Heat oil in a frying pan and add to it crushed coriander seeds and fennel seeds, sautéing the spies for a few seconds to allow them to release their aroma. Then add the ginger and garlic and sauté for a further 1 minute.
- Add the mashed potato, grated beetroot, red chilli powder, coriander powder, turmeric powder, curry leaves, dried mango powder and garam masala powder and mix everything until well incorporated.
- Add salt at the end to adjust the taste to you preference. Remove the pan from the heat and allow the filling to cool to room temperature.
- Wrapping the samosa
- Taking the rested samosa dough, give the dough a short 30 second knead. Then divide the dough into small lime sized balls. Ensure that the dough balls are kept covered under the damp cloth to avoid the outer skin form drying out.
- Start by rolling out your dough ball into a 6 inch-diameter circle which is under 1mm in thickness. Cut the rolled out in half and dab water along the straight edge of the cut side. Wrap the two ends of the dough together so they overlap slightly and form a cone shape.
- Fill the dough casing with the cooled filling, about 1-2 tablespoons. Be careful not to overfill, there should be enough room to still pinch the ends closed.
- Once again dab water in the inner circumference of the cone. Create a small pleat with the casing, directly across the overlapped side and press to bring them together in the middle. Now pinch and seal the open ends of the casing.
- Place your prepared samosa under a damp cloth and repeat the process with the remaining dough balls.
- Frying the samosa
- To fry the samosas, heat 2-3 inches of oil in a frying pan on a medium to low flame. To test the readiness of the oil, place a little piece of dough into the oil. If the dough piece bubbles and floats to the top then you are good to go.
- 1st fry: Carefully place the samosas into the oil and fry for 10 minutes. The samosas should turn a beautifully pale golden brown. Remove from the pan and place on kitchen towel to extract any excess oil. Repeat the process until all samosas have been fried. Avoid overcrowding the pan by frying too many samosas at once. This will bring down the overall temperature of the oil. There should be plenty of room between each frying samosa.
- 2nd fry: Increase the heat to a medium flame and re-fry the samosas again in batches, until they take on a nice golden brown colour. Your samosas should now be especially crispy! Once again, remove and drain on kitchen paper.
- Serve with coriander or tamarind chutney.
Be certain to fry the samosas on a low flame on the 1st fry and a medium on the 2nd fry. Otherwise you will fail to get them perfectly crispy and the samosa casing will develop bubbles on its skin.
If you are preparing the samosas in advance, do the 1st fry in advance and the 2nd fry when you’re just about ready to eat.
If you prefer to bake your samosas then brush them with oil and bake at 180°C/350°F for 30-35 minutes or until browned.
Do not use any flour while rolling the samosa. To avoid your dough adhering to the surface, keep lifting the dough and turn it 45° after every couple of rolls.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #pestleandspice.
If you love these flaky samosas, why don’t you check out our other vegetarian recipes? Like this tasty vegetarian chili.
Recipe adapted from: best indian punjabi samosa from myfoodstory