The Indian samosas with potatoes are delicious crispy and spicy little triangles, typical of Indian cuisine. These tasty bites are ideal for a cocktail dinner or as a starter for a meal with friends or family.
In this article, we guide you step by step in creating these irresistible appetizers, with tips and tricks to ensure you succeed every time.
Ingredients necessary for preparing Indian potato samosas
To make this recipe, you will need:
- 500 g of potatoes
- 12 sheets of brick pastry
- 2 tablespoons of vegetable oil
- 1/2 teaspoon of powdered turmeric
- 1/2 teaspoon of garam masala powder
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 small green chili pepper, seeded and chopped (optional)
- Salt and pepper from the mill
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Preparation of ingredients before cooking
To start, it is necessary to wash and peel the potatoes well. Then, cook them in a large pot of salted water for about 20 minutes, until they are tender at heart.
During this time, you can prepare the other ingredients: finely chop the onion and garlic cloves, as well as the green pepper if you decide to add it.
Preparation of Indian samosa stuffing with potatoes
Once the potatoes are cooked, drain them and then mash them into a puree using a potato masher or a fork. Set this preparation aside.
Heat a pan with the vegetable oil over medium heat. Add the chopped onion and sauté for a few minutes, until it becomes translucent.
Then incorporate the chopped garlic and chili pepper (if used), and let it cook for an additional 1 to 2 minutes, constantly stirring to prevent it from burning.
Pour the mashed potatoes and sprinkle it with turmeric in powder form and garam masala in powder form. Mix the ingredients well, then season with salt and pepper to your taste.
Simmer the stuffing over low heat for about 10 minutes, stirring regularly. Then remove from the heat and let cool.
Cutting and folding Indian potato samosas
Preparation of brick leaves
While the stuffing cools, prepare the brick sheets: stack them and cut them in half with a pair of scissors, in order to obtain half-circles.
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Simplified folding technique
For the folding of samosas, here is a simple technique:
- Take a half-circle of brick pastry and fold it in half, to form a rectangle. This will give you a double thickness, which is more resilient.
- Place a tablespoon of stuffing in one corner of the rectangle, then fold over the top part of the brick sheet to form a triangle that covers the stuffing.
- Then fold the triangle onto itself, as many times as necessary to use the entire length of the brick sheet. Be sure to fold in the edges to seal the filling tightly.
Make all your samosas according to this method, then arrange them on a lightly oiled baking sheet or one covered with parchment paper.
Cooking Indian samosas with potatoes
Preheat your oven to 200°C (th.6/7). Once the samosas are ready, lightly brush them with vegetable oil to give them a nice golden and crispy color during baking.
Bake the samosas for about 15 to 20 minutes, turning them halfway through cooking so they brown well on all sides. Monitor regularly to avoid burning them.
Tips and Variations for your Indian Potato Samosas
Vegetarian version with peas
For an even more indulgent and colorful version, you can add cooked peas to the potato stuffing: prepare them as indicated on the packet, then gently incorporate them into the mashed potatoes before filling your samosas.
Chicken or Minced Meat Samosas
You can also make meat samosas by replacing some of the potatoes with chicken or minced meat cooked in a pan with spices.
Frying or pan frying instead of baking
If you prefer, it is possible to cook your Indian potato samosas in a deep fryer or in a large pan with hot oil, until they are nicely golden and crispy.
Now that you know the secrets of this tasty Indian samosa recipe with potatoes, all that’s left is for you to get started in the kitchen and impress your guests at your next appetizer party!