Mildly Spicy Potato Samosas made from Baked Potatoes, Peeled and Small Diced, Seasoned and stuffed into Samosas before being deep fried and served with Red Samosas Dipping Sauce.
Servings: 20 Samosas
Equipment
- 1 Deep Fryer
Ingredients
- As Needed Samosa Wrappers - About half a batch
- 500 g Baked Potatoes - Peeled and small diced (About 4 Med Potatoes)
- 2 Tbl Butter
- 1 tsp Sea Salt
- 1/2 tsp Aleppo or Chili Flakes
- 1/2 tsp Amchur/Mango Powder
- 1/2 tsp Coriander
- 1/2 tsp Cumin
- 1/2 tsp Fennel Seeds
- 1/2 tsp Kashmir Chili Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Ginger Powder
- 1/2 tsp Onion Powder
- 1/8 tsp Cream of Tartar
- 1 Handful Green peas - Optional
- 1 portion Samosa Dipping Sauce
Instructions
- Preheat the oven to 400 F and pierce the ends of about 4 Med Potatoes 3 times on each end. Place on a baking sheet and into the oven in the middle rack position. Bake for 45 minutes to 1 hour, depending on the size of the potatoes.Remove, let cool and refrigerate overnight.
- Slice the ends off the potatoes where they were pierced, peel the potatoes, and Small dice the potatoes. Throw them into a bowl with the remaining ingredients and mix well. You're looking to mash some of the potatoes so that you have a filling that consists with mashed and diced potatoes.
- Fill the Samosa wrappers and Deep Fry at 350 F until golden crisp. About 5 minutes. Serve with Samosa Dipping Sauce.
Notes
Instead of Garlic, Ginger, and Onion Powder, you can use freshly minced sautéed in the Butter or Ghee along with the fennel seeds.
This will yield about 20 Small Samosas or about 10-12 Medium Samosas. Make a half or full batch of the Samosa Wrappers and freeze the leftover wrappers for later.