Foods Recipe

Potato and Curly Endive Samosa

Potato and Curly Endive Samosa

The rainy season has come and there’s no better way to spend an afternoon with a cup of hot tea and delicious snack.  I was thinking about samosa… crunchy skin with spicy soft potato filling. I check my fridge and decided to make potato and curly endive samosa

Potato and Curly Endive Samosa

Potato and Curly Endive Samosa

Samosa Filling

  • 2 (250g) large potatoes, boiled and peeled
  • 75g curly endives, chopped roughly
  • 1 large onion, finely chopped
  • 2 garlic, finely minced
  • 1 teaspoon freshly ground ginger
  • 1-2 green chillies, finely chopped
  • 1 tablespoon curry powder
  • 1/2 teaspoon garam masala
  • 1/3 teaspoon turmeric powder
  • 1/2 teaspoon green cardamom powder
  • 2 tablespoon oil 
  • Salt to taste

Samosa Dough

  • 2 cup maida (all-purpose flour)
  • 3 tablespoon oil or ghee
  • 1 teaspoon nigella seeds
  • 2/3 cup water
  • Salt to taste


  • Samosa Dough: Mix together flour, salt and nigella seeds. Add oil, rub together oil and flour with fingers until becomes a crumbly mixture. Gradually add water and knead until you get a smooth and pliable dough. 

  • Samosa Filling: Chop potato into small chunks. Heat oil in a pan, add chopped onion, stir-fry for 2 minutes until fragrant and translucent. Add garlic, green chillies and ginger paste, stir-fry for 1 minute. Add curry powder, garam masala, turmeric powder and green cardamom powder, stir to mix all the spices

  • Add potato and 1 tablespoon water. Lightly crushed the potato and cook for 2 minutes. Add chopped endives, season with salt, quickly stir to combine and turn off the heat. Let the potato mixture cool to room temperature. 

  • Roll out the samosa dough to 1 mm thickness. Cut out the dough using a circle cutter or bowl with 6-inches diameter. Take the disc and cut it in half, fold it into a little cone shape. Fill the cone with 1 heaping tablespoon of potato mixture. Brush the inside of unfilled dough with water and seal the edge. 

  • Heat oil for deep frying. Once the oil is hot enough add samosas to the pan, make sure not overcrowd the pan. Fry the samosa on medium-low heat until brown on each side. Remove samosas and drain on kitchen towel. 

  • Serve samosa immediately with ketchup, chutney or mint raita. 

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