Without Fail Making Recipe Spicy potato samosa Very Delicious

Fast making ultimate Spicy potato samosa easy, bouncy, practical.

21 ingredients, 8 steps, cooking Spicy potato samosa

How are you all, now you get present recipe Spicy potato samosa with 21 ingredients and 8 steps. Below this is how to prepare, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 21 ingredients and 8 stages of easy cooking Spicy potato samosa.

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Ingredients for Spicy potato samosa

1. You need : Dough:.
2. It’s : salt.
3. It’s : self-rising flour.
4. You need : butter, cut in small pieces.
5. You need : water.
6. You need : Filling:.
7. Prepare : potatoes, peeled and cut into chunks.
8. It’s : fresh or frozen mixed peas, corn, and carrots.
9. It’s : vegetable oil.
10. You need : medium onion, chopped.
11. Prepare : finely chopped garlic.
12. It’s : finely chopped fresh ginger.
13. Prepare : habenero chile, minced.
14. Prepare : garam masala spice blend.
15. Prepare : red chile powder.
16. It’s : salt.
17. It’s : turmeric.
18. You need : lemon, juiced.
19. It’s : Vegetable oil, for frying.
20. You need : chopped fresh coriander leaves.
21. Prepare : Chutney, for serving.

If all basic ingredients Spicy potato samosa it’s ready, We’re going into the cooking stage. Below is how to making with fast.

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Stages Cooking Spicy potato samosa

1. To make the dough: Mix the salt and flour in a medium bowl or a food processor. With a pastry blender, incorporate the butter until crumbs have formed. Add the water a few tablespoons at a time, until you can form a ball. Knead the dough for about 5 minutes. Let it rest for about 15 minutes more. You can prepare the dough in advance and refrigerate it. brqq
2. To make the filling: Boil the potatoes until tender. Drain and set aside. brqq
3. If using fresh carrots, chop and simmer in water, to cover, in a small pot. Add the corn and peas to barely cook. Set aside to cool. brqq
4. Heat the oil in a pan and fry the onion until golden. Add the garlic, ginger, and chile and cook for 2 minutes. Add the garam masala, turmeric, chile powder, and salt and cook 2 minutes more. brqq
5. In a bowl combine the mashed potatoes, the onion and spice mixture, carrots, peas, corn, lemon juice, and chopped coriander. Mix well. brqq
6. To assemble the samosas: Divide the dough into 9 equal size balls. On a floured surface, roll each ball into a 5-inch circle. Cut each circle in half. brqq
7. Brush the straightedge side with a little water, fold it in half, and align the two straight sides so they overlap to form a cone shape. Squeeze the edges together to make a tight seal. Place approximately 1 generous tablespoon of filling inside each cone, leaving the top edge clean. Moisten the inside top rim of the cone and press the edges together to make another tight seal. Place the samosas on a tray until ready to fry. Repeat with the remaining dough and filling. brqq
8. Heat approximately 3 inches of vegetable oil in a deep saucepan. Fry several samosas at a time, being careful not to crowd them. When 1 side turns golden brown, flip it over to brown on the other side. Drain on paper towels. Serve with chutney. brqq
9. Finish and Enjoy.

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