Potato Samosa

I have made samosas with potatoes and cheese quite a few times, especially when I need something filling and easy to share with the family. It's the kind of recipe that doesn't take much time with complicated techniques, but the result is always satisfying. I usually prefer to boil the peeled potatoes, as this speeds things up, and the rest of the steps come together naturally. You don't need any special ingredients or rare utensils.

Quick Info

Total Time: 1 hour and 20 minutes (depending on how fast you are at shaping)
Preparation Time: 30 minutes (dough + filling)
Cooking Time: about 40-50 minutes (boiling potatoes + frying samosas)
Servings: 20 pieces
Difficulty: medium, requires a bit of patience in shaping the samosas
Recipe Type: hearty snack, suitable for picnics or quick meals

Ingredients

For the dough:
- 400 g all-purpose flour
- 1/2 teaspoon salt
- 4 tablespoons oil
- 6 tablespoons water

For the filling:
- 6 medium potatoes
- 2 tablespoons oil
- 2 green onions (finely chopped, including the green part)
- 1 tablespoon grated ginger
- 100 g feta cheese
- 1/2 bunch fresh dill

Preparation Method

1. Start with the dough. Sift the flour into a bowl. Add the oil, salt, and water in the center. Knead until you have a dough that is thick but softer than bread dough. Shape it into a ball, lightly oil the surface, cover with a clean towel, and set aside while you prepare the filling.

2. For the filling, peel the potatoes and cut them into small cubes. You can also boil them with the skin on and peel them afterward, but it's not necessary. Boil them with salt until they are soft (test with a fork). Drain them well after boiling.

3. In a pan, heat the 2 tablespoons of oil. Add the chopped green onions and grated ginger. Sauté quickly, then add the boiled and mashed potatoes. Stir over heat for about 3 minutes, just enough to combine the flavors.

4. Remove the pan from heat. Grate the feta cheese over the potatoes, add the chopped dill, and mix everything together. Taste for salt, depending on how salty the cheese is. Allow the filling to cool.

5. Return to the dough. Knead it lightly on the counter for 1-2 minutes, then divide it into 10 equal balls. Take each ball and roll it out with a rolling pin to form round discs about 10-12 cm in diameter.

6. Cut each disc in half to create two semicircles. Take one semicircle, pull one of the corners, and seal the edges to form a cone. You can moisten the edge slightly to help it stick better.

7. Hold the cone in your palm and fill it with a tablespoon of filling. Press the filling down to avoid air pockets. Seal the top edges well so that the filling doesn't leak out while frying. You can press the edges with a fork for extra security.

8. Repeat with all the dough balls and the remaining filling. You will end up with 20 samosas.

9. Heat a deep pan or pot with oil (about two fingers deep). Fry the samosas only when the oil is hot. Fry on both sides until they turn golden. You can fry about 6 pieces at a time, so the pan doesn't get overcrowded.

10. Remove them to a paper towel to drain excess oil. They can be served warm or at room temperature.

Why I Make This Recipe Often

This is the recipe I turn to when I have potatoes to use up and want something that is filling and can be packed. They never last long, which is a good sign. It easily adapts based on what I have in the fridge.

Tips and Variations

Tips

1. Don't add too much water to the dough; it works better if it remains elastic and slightly firm.
2. If the dough is too tough, add water gradually to avoid it becoming sticky.
3. Dill adds freshness, but it's not essential if you don't have it.
4. If they come apart while frying, the edges probably weren't sealed well; press them with a fork.

Substitutions

- You can skip the feta cheese if you want a vegan samosa.
- Green onions can be replaced with finely chopped yellow onion.
- If you don't have dill, you can leave it out.

Variations

- For a spicier flavor, add a teaspoon of paprika or pepper to taste.
- You can also add other herbs, such as parsley.

Serving Ideas

- They can be served with plain yogurt or cold sauces.
- They are great for packing or picnics and hold up well for a few hours at room temperature.

Frequently Asked Questions

1. Can I make the dough a day in advance?
Yes, you can store it in the fridge covered, but take it out an hour before shaping to bring it to room temperature.

2. Can I bake them instead of frying?
The original recipe is for frying, but if you want to bake them, brush them with a little oil and bake at 200°C for 25-30 minutes. The texture will be drier.

3. Can I freeze uncooked samosas?
You can freeze them before frying, on a tray, then transfer to bags. Fry them directly from frozen, without thawing.

4. What can I substitute for ginger if I don't like it?
You can omit the ginger or add a little garlic for a different flavor.

5. Can I use leftover mashed potatoes?
Yes, but the texture will be softer; do not add extra milk or butter if using mashed potatoes.

Nutritional Values

Estimation for one samosa (if you make 20 pieces from the above recipe):

- Calories: 95-110 kcal
- Carbohydrates: 16 g
- Protein: 2-3 g
- Fat: 2.5-3 g

These values may vary depending on how much oil is absorbed during frying and how much cheese you use. The recipe has a moderate carbohydrate content and is quite filling.

Storage and Reheating

Fresh samosas are best, but they can be stored in the fridge for 1-2 days in an airtight container. To reheat, place them in the oven for a few minutes, not in the microwave, as they will become soft. I do not recommend keeping them for more than two days, as they lose their crispy texture.

For the dough, sift the flour and put it in a bowl. In the middle, add 4 tablespoons of oil, salt, and water. Knead until you obtain a dough that is quite thick but softer than bread dough. Form a ball from the dough, brush it with a little oil on top, cover it with a clean towel, and set it aside while preparing the filling. For the filling, the potatoes should be boiled either in their skins or peeled and diced. If you boil them peeled, don't forget to add a little salt to the water. The original recipe says to boil the potatoes in their skins; I boiled them peeled, and they were fine. Chop the green onion quite finely, including the leaves, and grate the ginger. When the potatoes are boiled, prepare a pan with 2 tablespoons of oil. Sauté the onion, ginger, and potatoes very briefly (it takes about 3 minutes). Remove from heat and grate feta cheese over the potatoes. Mix well and taste to ensure it's salty enough. Set this mixture aside and take the dough again. Knead the dough a bit more and form 10 balls from it. Each one will be rolled out with a rolling pin until you get a round sheet with a diameter of 10-12 cm. Cut the sheet in half and pull one corner to form a cone. Seal the edges, hold the cone in your hand, and fill it with a tablespoon of potatoes. Seal the edges well; you can press lightly with a fork for a nicer appearance. Proceed the same way with all the balls. In a deeper pan, add oil about 2 fingers deep, and when it's hot, immerse as many samosas as will fit; I put in 6 at a time. Fry them on both sides until golden, drain the oil, and serve hot. For those who are fasting, you can skip the cheese.

 Ingredients: For the dough: 400g flour, half a teaspoon of salt, 4 tablespoons of oil, 6 tablespoons of water. For the filling: 6 medium potatoes, 2 tablespoons of oil, 2 green onions chopped finely, 1 tablespoon grated ginger, 100g feta cheese, half a bunch of fresh dill.

 Tags:  potato samosa