MINI POTATO SAMOSAS
I have no shame in saying that my favorite samosas are the frozen mini ones you get from the Indian grocery store. They’re perfectly crunchy, bite-sized, and packed with just the right amount of filling. This version, simply filled with spiced potato and cumin seeds is an ode to them.
Servings: 6 Total Active Time: 1 hour
NOTES:
The spice level is entirely up to you. Add or detract the chilli powder to taste.
1. Peel the potatoes and cut them in half. Place in enough cold water to fully cover them. Bring the water to a boil and cook till the potatoes are tender (a butter knife should slide easily through them). Let the potatoes cool and mash, leaving them slightly chunky.
2. Heat 1 tbsp of oil over medium heat in a skillet. Add the cumin seeds. Fry for 2-3 minutes until they begin to let off a strong aroma. Watch them carefully so they don't burn.
3. Finely mince the ginger and the chillies. Add to the pan along with the potatoes. Mix well.
4. Add the chilli powder, garam masala, and salt. Mix well and adjust spices according to taste.
5. Cut the spring roll wrappers into 4 even strips. Mix the flour with 1/4 cup water. Place aside. Place a heaping teaspoon of filling in the top right corner. Fold the right corner to meet the left edge, creating a triangle. Fold the triangle down, then to the right, then down, then to the left. Before making your last fold, dab a little bit of the flour/water mixture onto the last unwrapped triangle. Fold and gently press.
6. Repeat till all the potato is used.
7. Fill a pan with oil for deep frying. Heat to 350 degrees. Test 1 samosa before adding the rest. It should rise and slowly begin to turn golden. Add a few samosas at a time, careful not to crowd the pan.
8. Flip halfway and take them out when they've reached the perfect golden color (will take about 3-5 minutes). Drain on a paper towel-lined plate. Serve hot with your favorite curried ketchup or chutney.
Mini Potato Samosas
Ingredients
- 3 small red potatoes
- 2 teaspoons cumin seeds
- 1-2 Thai chillies
- 1-inch ginger
- 1 teaspoon chilli powder
- ½ teaspoon garam masala
- 1 pack of spring roll wrappers
- 1 teaspoon flour
- Salt to taste
- Neutral oil for frying
Instructions
- Peel the potatoes and cut them in half. Place in enough cold water to fully cover them. Bring the water to a boil and cook till the potatoes are tender (a butter knife should slide easily through them).
- Let the potatoes cool and mash, leaving them slightly chunky.
- Heat 1 tbsp of oil over medium heat in a skillet. Add the cumin seeds. Fry for 2-3 minutes until they begin to let off a strong aroma. Watch them carefully so they don't burn.
- Finely mince the ginger and the chillies. Add to the pan along with the potatoes. Mix well.
- Add the chilli powder, garam masala and salt. Mix well and adjust spices according to taste.
- Cut the spring roll wrappers into 4 even strips. Mix the flour with 1/4 cup water. Place aside.
- Place a heaping teaspoon of filling in the top right corner. Fold the right corner to meet the left edge, creating a triangle. Fold the triangle down, then to the right, then down, then to the left. Before making your last fold, dap a little bit of the flour/water mixture onto the last unwrapped triangle. Fold and gently press. Repeat till all the potato is used.
- Fill a pan with oil for deep frying. Heat to 350 degrees. Test 1 samosa before adding the rest. It should rise and slowly begin to turn golden. Add a few samosas at a time, careful not to crowd the pan.
- Flip halfway and take them out when they've reached the perfect golden color (will take about 3-5 minutes). Drain on a paper towel-lined plate. Serve hot with your favorite curried ketchup or chutney.