Spicy Potato Samosas (Aloo Samosas)
- 2 to 3 Tbs. ghee or vegetable shortening
- 1 tsp. coriander seeds
- 1/4 cup minced shallots
- 1 tsp. freshly grated ginger
- 1-1/4 lb. baking potatoes, boiled until just beginning to fall apart; cooled, peeled and cut into 1/2-inch cubes
- 1/2 cup frozen green peas, thawed
- 2 tsp. fresh lemon juice
- 1-1/2 tsp. kosher salt
- 1 tsp. garam masala
- 1/4 to 1/2 tsp. cayenne
- 5-1/2 oz. (1-1/4 cups) unbleached all-purpose flour; more for dusting
- 1/2 tsp. kosher salt
- 1/8 tsp. baking soda
- 1/4 cup vegetable shortening
- 2 Tbs. plain yogurt, mixed with 1/4 cup water
- 2 Tbs. unbleached all-purpose flour dissolved in 3 Tbs. water
- Peanut oil or corn oil, for deep-frying
- This recipe is vegetarian
- Produce
- Baking potatoes (1 1/4 lb.)
- Ginger (1 tsp.)
- Green peas, frozen (1/2 cup)
- Shallots (1/4 cup)
- Cooking & Baking
- All-purpose flour, unbleached (5 1/2 oz.)
- All-purpose flour, unbleached (2 Tbs.)
- Baking soda (1/8 tsp.)
- Cayenne (1/4 tsp.)
- Coriander seeds (1 tsp.)
- Garam masala (1 tsp.)
- Ghee or vegetable shortening (2 Tbs.)
- Kosher salt (2 tsp.)
- Peanut oil or corn oil (1)
- Vegetable shortening (1/4 cup)
- Drinks
- Lemon juice, fresh (2 tsp.)
- Dairy
- Yogurt, plain (2 Tbs.)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published February 2, 1998 (15 years ago).
8 people saved this recipe.
