Crispy Potato and Spinach Samosas with Spices
Delve into the vibrant flavors of India with these homemade crispy potato and spinach samosas. This recipe combines Yukon gold potatoes and fresh spinach with fragrant spices such as cumin, fennel, and coriander. Each samosa is delicately wrapped in a crispy dough and shallow-fried to golden perfection, making them a beautiful appetizer or snack to share. Pair these delightful pockets of goodness with a tangy mango chutney for a truly authentic experience. Suitable for gatherings or a cozy evening at home, this recipe produces 24 delicious samosas sure to impress family and friends!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
all-purpose flour
2 cups (for the dough)
salt
1/2 teaspoon (for the dough)
vegetable oil
2 tablespoons (for the dough)
warm water
3/4 cup (for the dough)
Yukon gold potatoes
2 1/2 cups (peeled and diced into 1/2-inch pieces)
fennel seed
1 tablespoon (for toasting)
cumin seed
1 tablespoon (for toasting)
coriander seeds
2 teaspoons (for toasting)
vegetable oil
3 tablespoons (for sautéing)
onion
1/2 cup (finely diced)
garlic cloves
2 (minced)
fresh ginger
1 inch (peeled and grated)
frozen chopped spinach
1 lb (thawed and excess juices squeezed out)
frozen peas
1/2 cup (thawed)
salt and pepper
to taste (for seasoning)
vegetable oil
for frying (enough to fill the pot 2 inches)
Instructions
1
To prepare the dough, combine the all-purpose flour and salt in a large bowl. Stir in the vegetable oil and gradually add warm water until the mixture comes together. Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Cover the dough with a damp cloth and set aside to rest.
2
For the filling, bring a pot of salted water to a boil. Add the peeled and diced Yukon gold potatoes and boil until they are tender but not mushy, about 10-12 minutes. Drain the potatoes and set aside.
3
In a large sauté pan, toast the fennel seeds, cumin seeds, and coriander seeds over medium heat for about 2 minutes, until fragrant. Add the vegetable oil, followed by the diced onions, cooking for about 4 minutes until they become translucent. Stir in the minced garlic and grated ginger, cooking for an additional minute.
4
Add the thawed chopped spinach and peas to the pan, followed by the cooked potatoes. Gently mash the mixture to combine and heat through. Season with salt and pepper to taste. Set the filling aside to cool completely.
5
To assemble the samosas, divide the rested dough into 12 equal portions. Roll each portion into a ball, then roll out one ball on a floured surface into a 6-inch circle. Cut the circle in half, creating two semicircles. Take one semicircle, fold the edge over to form a cone, and pinch to seal the edge. Fill the cone with about 2 tablespoons of the cooled potato mixture, then pinch the open edge to seal completely. Repeat with the remaining dough and filling.
6
Prepare for frying by heating about 2 inches of vegetable oil in a deep pot to 350°F. Carefully add the samosas in batches, ensuring not to overcrowd the pot. Fry until golden brown on one side (approximately 4 minutes), then turn to fry the other side until equally golden. Use a slotted spoon to transfer the fried samosas to a paper towel-lined plate to drain any excess oil.
7
Serve the samosas warm or at room temperature with mango chutney. For a healthier option, brush the assembled samosas with an egg wash and bake in a preheated oven at 375°F for 30 minutes on a parchment-lined tray.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish featured in this recipe?
The recipe is for Crispy Potato and Spinach Samosas with Spices.
How many samosas does this recipe yield?
This recipe makes 24 delicious samosas.
What type of potatoes are recommended for the filling?
Yukon gold potatoes are recommended for their flavor and texture.
How long should the dough be kneaded?
The dough should be kneaded for about 5 minutes until it is smooth and elastic.
What are the basic ingredients for the samosa dough?
The dough consists of all-purpose flour, salt, vegetable oil, and warm water.
How long should I boil the diced potatoes?
Boil the potatoes for 10-12 minutes until they are tender but not mushy.
Which whole spices are toasted for the filling?
The recipe calls for toasting fennel seeds, cumin seeds, and coriander seeds.
How long should the seeds be toasted?
Toast the seeds over medium heat for about 2 minutes until they are fragrant.
What preparation is needed for the frozen spinach?
The frozen chopped spinach should be thawed and have all excess juices squeezed out.
What aromatic ingredients are added to the onions while sautéing?
Minced garlic and grated ginger are added to the onions.
How many dough balls should the rested dough be divided into?
The dough should be divided into 12 equal portions.
How do you create the samosa shape from a circle of dough?
Roll the dough into a 6-inch circle, cut it in half to make two semicircles, and fold each into a cone.
How much filling should be placed in each samosa?
Each samosa cone should be filled with about 2 tablespoons of the potato mixture.
What is the target temperature for the frying oil?
The vegetable oil should be heated to 350°F.
How long do the samosas need to fry?
Fry them for approximately 4 minutes per side until they are golden brown.
Can these samosas be baked instead of fried?
Yes, they can be baked at 375°F for 30 minutes on a parchment-lined tray.
What extra step is needed if baking the samosas?
You should brush the assembled samosas with an egg wash before baking.
What is the recommended condiment for serving?
These samosas are best paired with a tangy mango chutney.
Should the filling be warm when assembling the samosas?
No, the filling should be allowed to cool completely before assembly.
What prevents the dough from drying out while resting?
Covering the dough with a damp cloth prevents it from drying out.
How do you ensure the samosas don't open during frying?
You must pinch the edges firmly to seal the dough completely.
What is the size of the diced potatoes?
The potatoes should be diced into 1/2-inch pieces.
What vegetable besides potatoes and spinach is in the filling?
The filling also includes thawed frozen peas.
Is this recipe considered vegetarian?
Yes, these are vegetable samosas and are suitable for vegetarians.
How much oil is needed for frying?
You need enough vegetable oil to fill a deep pot to a depth of 2 inches.
How many total ingredients are used in this recipe?
There are 16 ingredients in total including the spices and dough components.
What should you use to remove samosas from the hot oil?
Use a slotted spoon to safely transfer the samosas.
How do you remove excess oil after frying?
Transfer the fried samosas to a paper towel-lined plate to drain.
What flavor profile does the description attribute to this recipe?
The description describes it as having the vibrant and fragrant flavors of India.
What is the diameter of the rolled-out dough portions?
Each dough ball should be rolled into a 6-inch circle.