Indian Potato Samossas

I present here a recipe for samossas. These are the originals from India and are made with a “homemade” dough, unlike the Reunionese samossas, made with brick sheets (we will see them in the near future!). These samossas are suitable for vegetarians and come with a simple and really delicious tamarind and spice sauce.

Recipe for potato samossas:

Dough:

-500g of flour

-4 tablespoons clarified butter (ghee)

Prank call:

3 spoonfuls to soup of oil

2 tablespoons coriander seeds

-1 tablespoon cumin seeds

-1 teaspoon of garam massala

-1/2 teaspoon paprika

-1/2 teaspoon turmeric powder

-650g peeled and cooked potatoes

-1 onion

-2 cloves of garlic

2-3 green or red bird peppers

-100g of frozen peas

Tamarind sauce:
-130g of brown vergeoise
-70g of tamarind concentrate
-2 teaspoons of garam massala
-2 teaspoons of ground cumin

Start by preparing the dough.
Put the flour and clarified butter (ghee, in Indian grocery stores) in the bowl of the mixer.

Turn on the food processor and add water. Just enough for the dough to form. It all depends on the absorption capacity of the flour! The water must be poured in a net!

Knead for a good ten minutes then bring the dough back into a ball. Let stand while preparing the stuffing.

Steam the potatoes (already peeled and cut into pieces, it will be faster) or boil them. Potatoes should still be firm. Meanwhile, prepare the other ingredients.

Crush the cumin and coriander in a mortar and pestle…

Mix the powdered spices…(paprika, turmeric and garam massala).

Put the oil in a frying pan over low heat and put the spices from the mortar and the powdered ones in it.

Let cook for a minute or two, until a strong smell emerges (be careful not to let it burn!!).

Add the onion cut into small pieces and cook for two or three minutes, then add the pre-cooked potatoes.

Mix well and add crushed garlic, frozen peas and seeded peppers (with latex gloves!!) and cut into small pieces.

Season with salt and pepper. Cook for 5 minutes, stirring regularly. Pour into a large bowl and partially mashed potato with a potato masher.

The joke is over.

Place the dough on a floured work surface. Take an egg-sized ball, roll it well between your hands and then flatten it on the table.

Roll out the dough into a thin circle. It is the thinness of the dough that gives it its “bubbled” appearance! Cut with a knife in the middle of the circle.

Brush a little water (with your finger) on the right edge of the inside of the half circle. Fold in half and glue as shown in the photo.

We obtain a kind of cone. Fill it with potato stuffing, as much as possible. Take the cone as shown in the photo below, seam up.

Then fold horizontally by passing a little water before with the finger…
Do the same with the remaining dough and filling.

Heat a pan of oil. The oil should be hot enough. Fry the samossas until golden brown and bubbly!

Prepare the sauce by putting the sugar, tamarind concentrate and spices in a bowl. Mix well and microwave for one minute. Or place in a saucepan and bring to a boil, then remove from heat.