I have previously brought a recipe for curry potato cakes to you, and I feel the urge to share another delicious snack from India as well. Who doesn’t love a crispy texture wrapping around a soft and flavored filling? And for that, our spotlight today goes to Potato Samosa.
Samosa is more than a street snack
Before learning how to make a dish at home, I enjoy learning about its origin, and our main focus has an interesting story behind it. (1)
The origin of Samosa
Don’t be surprised if I tell you that this snack never came from India. I was in awe myself to find out it was a South Asian thing before it adapted the Indian signature and mingled in the country’s cuisine.
Its name was ‘Samsa’ at first, and many sources referred to it as ‘sanbusak, ‘sanbusaj’, or even ‘sanbosag’. Back then, people shaped triangles cakes and filled them with mince to cook over a campfire during trips. The food traveled itself to the royalties and went a long way beyond being merely street food.
The flawless snack
Since it has a filling, you can expect it to have various versions throughout the world. For meat lovers, it ranges from pork to minced lamb. If you are a vegetarian, there are onion, pumpkin, cheese, and potato samosa.
However, the Indian folks still love their samosa deep-fried and oozing with a scrumptious filling. Imagine taking a bite on the crispy crust and feeling the sweet fatness of potato, meat, and herbs! It’s unfortunately fairly rich in calories, but it’s worth indulging yourself with one or two potato samosa rolls and forgetting about diet for a day!
How to make Potato Samosa Rolls?Print
Potato Samosa Rolls | Easy Recipe
This authentic recipe will be a little different compared to most of the dishes I have introduced to you, as its necessary ingredients consist of two parts: the filling and the crust. Are you looking for a challenge after the usual simple snacks? You have got it!
- Prep Time: 30 mins
- Cook Time: 10 mins
- Total Time: 45 mins
- Category: How to cook
- Method: Frying
- 2 potatoes
- ½ teaspoon salt
- 1 tablespoon chopped coriander (2 stems)
- ½ teaspoon chili powder
- 3 tablespoon cornstarch
- 100g flour
- 1 teaspoon cooking oil
- ¼ teaspoon salt
- ½ teaspoon oregano
Step 1: Make the filling
- Remove the potatoes’ skin and cut them into average-sized pieces. Boil them with a pinch of salt for a stronger flavor.
- While waiting for the potato to cook, let’s be more productive and chop the coriander for later use!
- Use a fork or a spoon to mash the softened potatoes into a smooth paste before adding salt, chili powder, coriander, and cornstarch and mixing well.
- Knead the mixture with your hand until you obtain a squishy dough.
- Divide the mass into little parts and roll them into small spheres.
Step 2: Make the crust
- Blend flour, salt, oregano, and cooking oil. The oil is extremely essential to bring the dough together.
- While you stir the mixture, add water slowly until your dough isn’t sticky or smooth but very well-mixed and stiff enough instead.
- Knead it into a round shape and let it rest for 20 minutes.
- Use a rolling pin to flatten the dough ball into a thin sheet. The thickness shouldn’t be more than 2mm.
- Divide the sheet into even strips, and you have finished the preparation for Potato Samosa.
Step 3: Roll and fry
- Place each potato sphere on a crust strip and roll it up before pinning it firmly with any thin stick you have. (I use toothpicks XD)
- Use a generous amount of cooking oil to deep-fry the rolls on medium or low heat. Put the rolls in when the oil is bubbling and not sizzling. It will make sure your rolls are cooked thoroughly.
- You will know they are ready to serve when they turn into a golden brown shade.
- Choose the firm potatoes without marks.
- Spring roll or puff pastry sheets are also good for making the crust.
- As always, we recommend a nonstick frypan to not burn and ruin the texture.
- The arrangement when making potato samosa is totally up to you! You can make the crust first and use that 20-minute wait to work on the filling.
- Don’t add too much water when making the crust! The moisture will leave many holes for air and reduce the crispiness.
- The wait is more important than kneading. If you over-knead, you will have a very soft dough, and it’s not a good sign for our much wanted crispy texture.
- You can also wrap the filling in a cone or wonton shape. It will amaze the children tremendously!
- If you make the crust too thin, it will break under frying heat. With an overly thick texture, the filling won’t be cooked.
- I have made 11 pieces from this load of ingredients, but it depends on your hands, so don’t stress yourself over the size!
- Make enough samosas for each fry batch, because they dry up easily.
- Place the fried bites on a colander or kitchen paper to remove excess oil.
- The calories in a portion might vary according to the ingredients you use.
- You can keep both the raw and the cooked samosas in the fridge!
- Using your oven to bake the rolls is alright, however, you need to coat them with oil in advance, and I still recommend frying!
- Serving Size: 1
- Calories: 52 kcal
- Sugar: 0.3g
- Sodium: 217mg
- Fat: 0.7g
- Saturated Fat: 0.1g
- Carbohydrates: 10.5g
- Fiber: 1.7g
- Protein: 1.6g
- Cholesterol: 0
Keywords: potato samosa rolls
And you have all the important information and instruction for a delicious dish of potato samosa. If you love cooking and want to discover more recipes, remember to subscribe to our channel!