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Mini Potato Samosas

by Marsh (follow)
Vegetarian (1517)      Indian (223)      Thai (115)     
Originally from India, this Thai version is small and delicious.



Samosas


Preparation Time: 10 minutes
Cooking Time: 10 minutes
Makes: 4 servings

Ingredients
Filling:
½ cup onion finely chopped
½ tsp cumin seeds
1tsp coriander seeds
2 cups potato diced into 1cm pieces



Samosas


2 small red chillis smashed and chopped
Coriander stalk and leaf roughly chopped
½ tsp salt
½ tsp curry powder
1 egg beaten (to be used as glue or “gao”)
Peas (optional)

Wheat paper spring roll pastry



Frying potatoes




Frying potatoes



Method
Dry roast the seeds until you can smell the spices coming out.



Samosas


Then place in a pestle and mortar and pound to a powder.
Fry the onion with oil and spices and when aromatic add the potato and ½ cup of water.



Samosas




Frying potatoes


Simmer and cook until the mixture goes dry and then add chili and coriander.
You can add peas at the end of the cooking process to warm through.

Folding Technique:

Make a pocket with the pastry by folding it into a triangle so that there is a flap left over.
Insert the filling.
Brush some egg onto the extra flap and use it as "glue" to stick the samosa shut, making sure there are no holes.

Heat up oil for deep frying
You can test the oil is hot enough by dropping some breadcrumbs, the oil should bubble and the crumbs rise to the surface
Using a slatted spoon drop the samosas in the oil
Fish the samosas out of the oil when they are brown and crispy

Categories
#Indian
#Thai
#Vegetarian
I like this Recipe - 4
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