Need a little more direction?
Watch our tutorial
1 hr 0 min
1 hr 0 min
0 from 0 reviews
Indian samosas are the ultimate way to bring leftover mashed potatoes back to life. Usually, I just stare at them, wondering what to do besides reheating. But instead of letting them sit in the fridge with no purpose, mix in spices, peas, and cilantro (or whatever you like), wrap them in a quick homemade dough (no yeast, just 5 minutes), and double fry for the crispiest, most satisfying bite. Serve with yogurt and cilantro chutney, and you’ll never think of leftovers the same way again. Indian samosas are the ultimate way to bring leftover mashed potatoes back to life. Usually, I just stare at them, wondering what to do besides reheating. But instead of letting them sit in the fridge with no purpose, mix in spices, peas, and cilantro (or whatever you like), wrap them in a quick homemade dough (no yeast, just 5 minutes), and double fry for the crispiest, most satisfying bite. Serve with yogurt and cilantro chutney, and you’ll never think of leftovers the same way again.
If you have leftover mashed potatoes, take them out of the fridge 30 minutes before starting this recipe. If you don’t have any, simply make a basic mashed potato: bring potatoes to a boil, mash them, and let them cool to room temperature.
Make the dough – In a bowl, add the water, salt, flour, caraway seeds, and oil. Mix until combined, then transfer to a work surface and knead until smooth (about 5-7 minutes). Shape into a tight ball and place it in an oiled bowl to rest for 30 minutes while you prepare the filling.
In a pan, heat up the oil.
In a small heat-resistant bowl, add the spices, then pour the hot oil over them and mix well.
In a bowl, combine the mashed potatoes, chopped cilantro, chopped chili, chopped ginger, spice mix, peas, salt, and black pepper. Mix well, then taste and adjust the seasoning to your liking.
Divide the dough into 10 equal pieces. Roll each piece out thinly using a rolling pin. Cut each round in half to create two half-circles. While rolling, use oil to prevent sticking instead of flour.
Take one half-circle at a time and lightly moisten the straight edge with a fingertip dipped in water. Fold one side over the other and press gently to seal, creating a cone-like pocket. Fill the pocket with the prepared filling, then dab a bit of water along the inner flap of dough. Fold it over the filling and press firmly to seal against the opposite side. Finally, pinch each corner to ensure all three points are securely sealed.
Heat the frying oil over medium-low heat to 180°C (180°C). Carefully place a few samosas into the oil, ensuring not to overcrowd the pot. Fry for about 3 minutes, gently moving them around to prevent them from sinking and browning unevenly. Remove from the oil and set aside while you continue frying the rest in batches for 3 minutes each. Once all the samosas have been fried once, increase the oil temperature to 370°F (190°C) and fry them again until golden brown and crispy, about 3-5 minutes.
Remove from the oil and serve hot, or enjoy them later at room temperature—they’re delicious either way! Pair with yogurt and cilantro-mint chutney.
YASSS!
Watch our tutorial
write your comment