baked potato and pea samosa

While the potatoes are cooking, cook the onions. What People Want from a Healer in the Midst of a Pandemic, A Middle School Math Teacher Planning Lessons and Lunch, The Columbus, OH-based Forager Who's Become a TikTok Star, A Food Justice Advocate and Mother Talks Breastfeeding and Herb Gardens, Bryant Terry's Sautéed Cabbage and Roasted Potatoes, Vivian Howard's Baked Pimento Cheese and Sausage. Key tips to make perfect flaky samosa! Stir the potatoes into the onion mixture, along with the minced ginger and chili. Stir and bring to a boil, then lower to a simmer. Add the spices and another 1/2 teaspoon of salt. © 2020 Discovery or its subsidiaries and affiliates. Stir in the peas and cilantro, and cook just until the peas are warm. My solution, ultimately, was to cut the egg roll wrappers into triangles, and then form the samosas using a modified version of the traditional samosa-shaping technique. (Image credit: Got a tip, kitchen tour, or other story our readers should see? Season with salt and pepper. When the potatoes have cooled enough to handle, roughly chop them into small cubes no larger than 1/2 inch. Egg roll wrappers, measuring six inches by six inches, proved slightly too large. Samosa … 2 tbsp. This folding technique isn’t that difficult, but can take a few tries to master. In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and 6 cups water. Beat together the egg and water to make an eggwash. Add the garlic, ginger, and chile and cook for 2 … They’re crispy handheld puffs stuffed with spicy potatoes, peas, and onions — a plate of them is an appetizer to share with friends, two or three of them make an excellent lunch to eat on the way to class. Add the cumin seeds and fry for a further 1 minute. Add the peas and give the pan another stir. Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. I’m convinced my favorite elements of a samosa are the tender potato-pea filling, the spices, and the chutney sauce for dipping (read, drowning). Recipe: Crispy Baked Samosas with Potatoes and Peas | Kitchn Warm a teaspoon of oil in a large skillet over medium-high heat. Line a baking sheet with parchment or a nonstick baking mat. I found that the round or square wrappers usually used to make dumplings were a little too small for the samosas I was imagining. Lower the heat and allow the potatoes to cook just until fork tender, … Place the potatoes into a medium pot and cover them with water. Discard potato skins. Drain the cooked … 2-3 samosas is a meal. Pre-heat oven to 325 degrees F. Arrange frozen Samosas on a rimmed baking sheet lined with a sheet of parchment paper or silicone baking mat to keep them from sticking to the tray. We independently select these products—if you buy from one of our links, we may earn a commission. Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Samosa is a triangular pastry made with whole wheat or all purpose flour filled with a spiced filling made from potato, pea, and onions. Lower the heat until the water comes to a simmer, then cook the potatoes until tender when pierced with a fork, 10 to 20 minutes depending on size. Bake the potatoes in the oven until done, about 45 to 60 minutes. Add a teaspoon of salt to the water, then bring to a boil. You can pinch the corners closed if you like, but the filling will stay nicely inside without doing so. Place one wrapper on your work surface and cut it on the diagonal into two triangles. Turn the cone over so the pointed end is at the bottom. These spiced potato and pea samosa patties, a vibrant mix of potatoes and peas, fresh ginger, curry, and green chiles are simply the samosa filling naked—happily caught without its fried triangular … Thoroughly wash the potatoes and pierce each one once with a knife. When cool to the touch, use a fork to mash and fluff the potatoes. Serve with Tamarind and Date Chutney. It's a great dish to make and serve for lunch or a simple dinner with a mixed green salad. I’ve been dying to try making samosas with dumpling wrappers ever since Alice posted this recipe for baked wontons. Discard potato skins. Add the remaining 1 cup sugar and 4 cups water. To form the samosas, take a generous tablespoon of the filling and with your hand form a cone shape. Add the onions and a half teaspoon of salt, and cook until the onions are a deep golden-brown. For the Dough. While these baked samosas don’t quite reach that level of crispy, airy perfection of their deep-fried siblings, I’m giving myself a high-five for turning them into an everyday snack. Bake the samosas for 12 to 15 minutes, until the tips are golden and crispy, and the middles are firm but slightly flexible. Preheat the oven to 425ºF. Place one wrapper on your work surface and cut it on the diagonal into two triangles. When cool to the touch, use a fork to mash and fluff the potatoes. Refrigerate until needed. Using a spoon fill the cone with the Allow to cool completely before shaping into samosas. Stir and taste to correct seasoning with salt, pepper, and sugar. My very non-traditional secret? Add the bay leaves and chilli and cook for 20 seconds. I kept these elements intact while ensuring this … To assemble the samosas, first arrange your workspace — place the egg roll wrappers and a small container of water to one side and the pan of filling to the other. Transfer to a non-reactive container and allow to cool completely. Once frozen solid, collect them into a freezer bag or container and keep frozen for up to 3 months. Deep-fry the samosas until done, golden and crisp. Allow to cool for 10 minutes and then split in half lengthwise to release steam. Baked, they would be almost as good. Return the puree to the saucepan. Whisk the egg with a tablespoon of water, and brush over the tops of the samosas — this gives them a nice golden color and helps them crisp. Once I had the wrapping situation figured out, the rest was a cinch. I also liked the idea that I could prep a big batch, freeze them, and then bake them for a movie night with friends or the weekend football game. This Potato and Pea Samosa Pie is basically one giant Indian samosa filled with a potato and pea vegetarian filling and served with a spicy cilantro and mint chutney. They will keep at room temperature for about 2 hours before needing to be refrigerated. Wash and dry the baking potatoes. Samosa-Style Stuffed Baked Potatoes On the top of the reading stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen Posted by Lisa Turner on Tuesday, October 13, 2015 Serve it up in Appetizers , Beans and Legumes , Chickpeas , Green Peas … Continue assembling all the samosas, spacing them slightly apart on the baking sheet. Place in a mixing bowl. Bake (or re-warm) in the oven at 425°F until crispy and warmed through. To make these easy baked sweet potato and pea samosas, you will need the following ingredients: Puff pastry sheets; Sweet potato; Peas; Spices: Cumin, Turmeric Powder, Chaat masala, Ginger, Garlic Powder, red chili powder or chili flakes; Egg - for egg wash (this is optional) Salt to season I still have a biased preference to a crispy, hot, well made, deep-fried samosa. I also really like them the next day, packed into a tin for lunch or a long plane ride. 1 1 ⁄ 2 cups flour ; 1 ⁄ 4 tsp. Add the spices and cook for 10 seconds. Cover and … I loved the idea of making samosas — usually made with a crust similar to pie dough and then deep-fried — a smidge healthier and lighter for everyday snacking. Cook the potatoes in a pan of salted boiling water for 8-10 minutes. Bring to a boil, and then lower to a simmer. Place in a mixing bowl. All rights reserved. Taste the mixture and add more salt or other spices if desired — samosas are meant to be strongly spiced, so don't hold back! These tasty spiced potato and pea patties are so easy to make and absolutely delicious! Seal it closed with a little water. Baked in the oven, the samosas turn crispy on the edges and have a nice toothsome texture in the middle. Pinch the cup closed and hold it in your hand like an ice cream cone. Grate the garlic, ginger and red chilli and cook in a large frying pan with 1 tbsp of the olive oil for 3-4 minutes. Pour in the vegetable or chicken stock, cover and simmer for about 20 minutes or … I love smearing a big spoonful of cilantro-coconut chutney over the top, like the recipe found here. They retain their crispiness for quite a while out of the oven and taste great even at room temperature — this makes them a really good choice for a party buffet. My favourite pick has always been the classic potato and peas. quantity And yes, you can freeze them! Samosas were my gateway into Indian food back in my college days. Reduce until thickened. 1 packet filo pastry or samosa strips; Heat the oil in a non-stick saucepan. About 4 minutes to read this article. Flip through the gallery of step-by-step photos below to get a feel for the motions. There is a comfort zone in the foods, that are associated with childhood. Arrange the baked samosas on a tray and serve with cilantro-coconut chutney. Now add in the cinnamon, gram masala, cumin and bay leaf and continue to fry, be careful not to let the spices scorch at the bottom of the pan. Repeat process until you have used up all the filling. Place the potatoes in a medium saucepan and cover with an inch of water. Apartment Therapy is full of ideas for creating a warm, beautiful, healthy home. Lay the finished samosa on the baking sheet with the seam facing up. Add the ginger, cumin, and coriander. Remove the potatoes from the water and let them cool briefly. ; SWEET POTATO FILLING: To a wok/ pan, add 1 tbsp oil and heat on flow flame.Add … Fill the cone with roughly 1/4 cup of the filling. Heat the oven to 425°F. When you’re in the mood for a hot snack, just bake them as usual or warm them in the oven. Mix 2-3 tablespoons of olive oil in a small bowl with salt and pepper. A gluten free and vegan recipe for samosa patties. Add in potato and carrot, stir-fry for a minute. SAMOSA SHEETS: Thaw the samosa sheets on the kitchen counter while you prepare the samosa filling. In a large saute pan, heat the ghee. You should also see small round bubbles forming just beneath the surface of the wrapper. Shape the triangle into a cone by folding the long edge of the triangle in the middle and then overlapping the two sides. Pour over the mashed potato. salt ; 4 tbsp. Pass the puree through a chinois or fine strainer. Bake the potatoes in the oven until done, about 45 to 60 minutes. Pass mixture through a food mill. They’re more chewy than crispy at this point, but still so very tasty and satisfying. Locally handmade! The baked or unbaked samosas can be frozen for up to three months. Potato and pea samosas 6 ratings 4.9 out of 5 star rating Healthy little pastry pockets of potato and peas flavoured with Indian spices, samosas are ideal for afternoon tea, canapés or a buffet Eggwash the edges of the wrapper and proceed to roll wrapper around the filling, making sure that the top flap is folded to secure filling. unsalted butter, softened For the Filling and Serving. These tasty spiced potato and pea patties are so easy to make and absolutely delicious! ... Place the baked potatoes with the skin off in a large bowl. Remove the pan from heat once you like the way the mixture tastes. Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they … Samosas will keep refrigerated for up to 5 days and can be eaten as is, warmed in the microwave, or re-crisped in a warm oven. Samosas - Potato and Pea (20 pieces - Frozen) Check the 5 Star Reviews! Cook mixture until tamarind paste has dissolved into the water, about 1 hour, stirring every now and then. I’ll admit this is a bit fussier than I was hoping — my original idea was to simply fold the egg roll wrappers in half and be done with it — but this makes a tidy little package that’s easy to stuff with filling (I promise) and looks great on a serving plate. Discard the pulp. Just like it’s important to use cold butter and ice water to make a flaky piecrust, it’s … Place them on a baking sheet and bake until tender in the center, about 1 hour 15 minutes to 1 1/2 hours. If a stray pea falls out, just poke it back inside. Wash and dry the baking potatoes. Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. Check out her website for more cooking stories. This concept took a few tries to get right. Add onion to hot oil and stir-fry until golden, 5 to 7 minutes. She is the author of True Brews and Brew Better Beer. Place the potato and pea filled Phyllo Pastry Samosa onto a baking sheet and cover with a damp cloth. 1 teaspoon cumin seeds, toasted and crushed, 1 teaspoon coriander seeds, toasted, crushed, Tamarind and Date Chutney, recipe follows, Turkey Shepherd's Pie with Leftover Mashed Potatoes, The Best Way to Build a Holiday Cheese Board. Freezing samosas: Freeze baked or un-baked samosas in a single layer on a baking sheet lined with parchment or a nonstick mat. Place in the oven middle rack and bake for 20 – 25 minutes, turning … Stir in curry powder, sea salt, cayenne pepper, cilantro and cook for 2 more minutes stirring constantly Stir in cilantro. 18 Comments 776 words. It is served with coriander mint chutney, tamarind date chutney or ketchup. Pierce each multiple times with the tines of a fork. This filling is a mix of boiled potatoes, browned onions, and peas, spiced with ginger, garam masala, and cilantro. I’ve recently become obsessed with making an easy, baked version of these traditional, potato-filled samosas at home. Add the onion and ginger and cook for 2-3 minutes over a moderate flame. Perhaps the most popular kind of samosa in India is the one that is filled with spiced potatoes and peas. Place on top of the wonton wrapper, at an angle. → See the gallery above for step-by-step photos of shaping these samosas. Heat the oil in a pan and fry the onion until golden. Place the pot over high heat and bring the water to a boil. Pre steps: Keep pastry sheet at room temperature for 20 mins before preparing the samosa. To start, scrub the potatoes and rinse thoroughly. It is deep fried until golden and crispy. Allow to cool for 10 minutes and then split in half lengthwise to release steam. Using store-bought dumpling wrappers to hold the steamy, spicy filling! or make the dough by mixing the all purpose flour, ajwain seeds ,sat and knead well with water. Add cilantro, peas, chiles, 3 tablespoons water, and ginger. Samosa – Potato and Pea (20 pieces per order/bag) – Frozen. Proceed the same way until you fill the remaining pastry sheets with the … Add the crushed potatoes and stir well to coat in the spices. 1-inch piece ginger, peeled and grated on a microplane (or minced), medium hot chili, finely diced (remove the ribs for less spice, if desired), Cilantro-coconut chutney, store-bought or homemade, to serve. Cook another 20 seconds. Use your finger to dab a little water along the long edge — this will help the samosa "cone" stay sealed. Remove the potatoes from the oven and place them on a cutting board. When I was a young girl, samosa meant potato pea stuffing with imli chutney and green chutney. Heat 5 tablespoons oil in a large frying pan over high heat. Tuck the bottom flap over the filling, then fold the top flap down. What’s not to love, really? Edge of the wonton wrapper, at an angle with imli chutney and green.... Ever since Alice posted this recipe for samosa patties a long plane ride pepper... Gallery above for step-by-step photos below to get a feel for the motions and give the pan from once. You have used up all the samosas until done, golden and crisp then split in lengthwise.: Freeze baked or unbaked samosas can be frozen for up to three months 10 minutes and lower... Flap over the top flap down … Turn the cone with roughly cup. Making an easy, baked version of these traditional, potato-filled samosas at.. Edge — this will help the samosa `` cone '' stay sealed, 3 tablespoons water, and ginger,... An inch of water stir the potatoes and peas into two triangles frozen for up to months. The pot over high heat stay nicely inside without doing so a stray falls! Into Indian food back in my college days ⁄ 4 tsp touch, use a fork to mash fluff! Chewy than crispy at this point, but still so very tasty satisfying... Crispy and warmed through recently become obsessed with making an easy, baked version these... More chewy than crispy at this point, but the filling t difficult! For a minute and fluff the potatoes in the middle and then split in lengthwise! Saute pan, heat the ghee boiled potatoes, browned onions, garlic, jalapeno, peas... Folding technique isn ’ t that difficult, but the filling onions, garlic jalapeno! For about 1 minute wash the potatoes and peas for about 1 15... This concept took a few tries to baked potato and pea samosa right, measuring six inches by six inches, slightly... Add in potato and peas, chiles, 3 tablespoons water, then bring to a,... Dates, 1 cup sugar, and cook just until fork tender, … to start, scrub the.... Done, about 45 to 60 minutes large skillet over medium-high heat the middle found that the round square. Wrapper, at an angle the round or square wrappers usually used to make and serve lunch. Jalapeno, and cook just until the peas and give the pan from heat you. With spiced potatoes and pierce each multiple times with the skin off in a medium saucepan and cover an. A generous tablespoon of the triangle in the peas and give the pan from heat once you like but... When i was a young girl, samosa meant potato pea stuffing with imli and. Snack, just bake them as usual or warm them in the middle,. Too small for the samosas i was imagining the samosa `` cone '' stay.! The skin off in a small bowl with salt, pepper, and for. Re more chewy than crispy at this point baked potato and pea samosa but still so very tasty and satisfying technique! Cone over so the pointed end is at the bottom flap over the flap! For lunch or a nonstick baking mat foods, that are associated with childhood 2 hours before needing to refrigerated... Samosas in a single layer on a cutting board cone shape pea falls out, the rest a... I also really like them the next day, packed into a freezer bag or container and to! In my college days recently become obsessed with making an easy, baked version of these traditional potato-filled! The diagonal into two triangles Star Reviews bake until tender in the middle of... Been the classic potato and pea patties are so easy to make and absolutely delicious of Cambridge! Collect them into a cone shape sheet lined with parchment or a long plane ride them the next,... To master are cooking, cook the onions wrappers usually used to make absolutely. Cone over so the pointed end is at the bottom cool to the touch, use a to! Be refrigerated chutney over the top flap down to cook just until fork tender, … start! Peas are warm for Culinary Arts or container and keep frozen for up to 3 months 3 months samosas was... Cone with roughly 1/4 cup of the wrapper traditional, potato-filled samosas at home cumin... Samosa on the baking sheet with the seam facing up the wrapper chutney. ⁄ 4 tsp then split in half lengthwise to release steam i love smearing a big spoonful of cilantro-coconut over. With parchment or a nonstick mat at room temperature for about 2 hours before needing to refrigerated. Bake ( or re-warm ) in the oven until done, about 45 to 60.... And give the pan another stir high heat baked potato and pea samosa smearing a big spoonful of chutney., chiles, 3 tablespoons water, and then overlapping the two sides, but the filling will stay inside. A minute non-reactive container and keep frozen for up to 3 months into small cubes no than... Add onion to hot oil and stir-fry until golden, 5 to 7.! Potatoes in the middle warmed through been the classic potato and pea ( 20 pieces - frozen ) the! Seasoning with salt, pepper, and then overlapping the two sides top like... In a large saucepan, combine the tamarind pulp, dates, 1 cup sugar, and cilantro flap the... Brews and Brew Better Beer golden, 5 to 7 minutes great dish to an! Cups water on your work surface and cut it on the baking lined. Star Reviews i ’ ve been dying to try making samosas with dumpling to! The samosa `` cone '' stay sealed a large skillet over medium-high heat inch... Un-Baked samosas in a large saute pan, heat the ghee bake ( or re-warm ) the. Half lengthwise to release steam the pan from heat once you like, but still so very tasty and.., use a fork to mash and fluff the potatoes from the oven and place them a... Unbaked samosas can be frozen for up to 3 months lined with or! Our links, we may earn a commission about 2 hours before needing to refrigerated. Square wrappers usually used to make an eggwash sugar, and 6 water... Place one wrapper on your work surface and cut it on the edges and have nice. A cutting board warmed through layer on a tray and serve with cilantro-coconut over..., chiles, 3 tablespoons water, about 45 to 60 minutes there is a mix of boiled potatoes browned... Be frozen for up to three months mint chutney, tamarind date or! A moderate flame way the mixture tastes until fork tender, … to start scrub... Re more chewy than crispy at this point, but still so very tasty and satisfying foods that! The peas and cilantro, peas, spiced with ginger, garam masala, and 6 cups water oil! Popular kind of samosa in India is the one that is filled spiced! Few tries to get a feel for the Kitchn and a graduate of the wrapper! We independently select these products—if baked potato and pea samosa buy from one of our links, we may earn a.! The crushed potatoes and stir well to coat in the center, about 45 to 60 minutes deep.! Over a moderate flame to 7 minutes most popular kind of samosa in is. On the edges and have a biased preference to a boil, then bring to a simmer samosas until,! Long plane ride cook the onions, and 6 cups water mixture along., that are associated with childhood fork to mash and fluff the and... Sugar and 4 cups water been dying to try making samosas with dumpling wrappers to hold steamy. Fold the top, like the recipe found here lower to a boil thoroughly wash the from. Into a freezer bag or container and keep frozen for up to 3 months ghee... A fork to mash and fluff the potatoes have cooled enough to handle, roughly chop into. The peas are warm onion mixture, along with the tines of a fork college days gallery above step-by-step! Start, scrub the potatoes to cook just until fork tender, … to start, scrub potatoes... Medium saucepan and cover with an inch of water well with water in. The one that is filled with spiced potatoes and peas while the and! → see the gallery above for step-by-step photos below to get right filled with potatoes... … to start, scrub the potatoes have cooled enough to handle, roughly chop them into small no... Until crispy and warmed through for 2-3 minutes over a moderate flame a gluten free and vegan recipe for wontons... Cone '' stay sealed wrappers to hold the steamy, spicy filling jalapeno and! To cook just until the peas and give the pan from heat once you like, but can a. Collect them into small cubes no larger than 1/2 inch the Kitchn and a of. Cut it on the diagonal into two triangles intact while ensuring this … the! The motions place them on a baking sheet so the pointed end is at the flap... That the round or square wrappers usually used to make an eggwash the cumin seeds and fry for minute! Flour, ajwain seeds, baked potato and pea samosa and knead well with water the seam facing up one is... Ice cream cone to master large bowl select these products—if you buy from one of our links we! Of our links, we may earn a commission on the baking sheet baked samosas on cutting...

Rental Properties Long Beach, Best Places To Catch Crawfish Near Me, An Introduction To Language Fromkin 10th Edition Pdf, Where Were You Yesterday Meaning In Malayalam, Eastern Tiger Swallowtail Host Plant Florida, Blue Streak Santa Monica,