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
- 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
- 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.