To cook deep pea samosas and potatoes, start by boiling and mashing the potatoes. In a separate pan, cook the peas with spices like cumin, coriander, and turmeric. Mix the peas with the mashed potatoes, stuff the mixture into samosa pastry sheets, and deep fry until golden brown.
How do you cook deep pea samosas and potatoes?
To cook deep pea samosas and potatoes, you can follow these detailed steps:
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Boil and mash the potatoes: Start by boiling peeled potatoes until they are tender. Then, drain the water and mash them until they are smooth and free of lumps. You can add a little salt and pepper for taste if desired.
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Prepare the pea filling: In a separate pan, heat some oil over medium heat. Add in the green peas and cook them for a few minutes until they become soft. To enhance the flavor, you can season the peas with spices such as cumin, coriander, turmeric, chili powder, and salt. Stir the mixture well and cook for a few more minutes. You can also add some ginger-garlic paste for an extra kick of flavor.
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Combine the peas and potatoes: Once the peas are cooked, mix them together with the mashed potatoes. Stir well to ensure that the peas are evenly distributed throughout the mixture. Adjust the seasoning according to your taste preferences.
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Stuff the samosa pastry sheets: Take the samosa pastry sheets and cut them lengthwise into long strips. Take a strip and fold it into a cone shape, sealing one of the edges with a flour-water paste. Fill the cone with the pea and potato mixture, leaving some space at the top. Seal the open end with the flour-water paste, ensuring that the filling is securely enclosed.
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Deep fry until golden brown: Heat oil in a deep frying pan or kadai over medium heat. Carefully add the samosas into the hot oil, making sure not to overcrowd the pan. Fry the samosas until they turn golden brown and crisp. Once done, remove them using a slotted spoon and place them on a paper towel-lined plate to absorb any excess oil.
In the words of Chef Sanjeev Kapoor, a renowned Indian celebrity chef, “Samosas are one of the most loved snacks, perfect for any occasion. The combination of deep pea filling and potatoes creates a delicious and satisfying filling. The crispy exterior and the flavorful interior make them a true delight.”
Interesting facts about samosas and potatoes:
- Samosas originated in the Indian subcontinent and quickly gained popularity across various cuisines worldwide.
- Samosas can be filled with various types of fillings, including potatoes, peas, meat, cheese, or even sweet fillings.
- The triangular shape of samosas is believed to symbolize the trinity of the Hindu religion – Brahma, Vishnu, and Shiva.
- Potatoes are a versatile and widely consumed vegetable that originated in the Andes region of South America.
- Potatoes are an excellent source of vitamin C, potassium, and dietary fiber, making them a nutritious addition to the samosa filling.
- Deep frying samosas gives them a crispy texture and helps seal in the flavors of the filling.
Table:
| Ingredients | Quantity |
|---|---|
| Potatoes | 2 large |
| Green peas | 1 cup |
| Cumin | 1 teaspoon |
| Coriander | 1 teaspoon |
| Turmeric | 1/2 teaspoon |
| Chili powder | 1/2 teaspoon |
| Salt | To taste |
This video has the solution to your question
In this YouTube video, Salim demonstrates how to make a delicious cooked potato or aloo filling for samosas and spring rolls. The recipe requires basic ingredients such as potatoes, green chilies, spring onion, coriander, mint leaves, and onion. He walks through the steps, including cooking the onions, adding the potatoes and spices, and finally mashing the mixture with the additional ingredients. Salim emphasizes that this recipe is quick, simple, and easy to make, making it a perfect filling for your savory snacks.
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Similarly, How do you cook deep samosas?
As an answer to this: Heat a deep frying pan with about 4cm of oil to about 175C/347F, or use a fryer. When the oil has come to temperature add a batch of samosas (don’t overcrowd the pan) and cook until golden brown, turning as necessary. Scoop on to paper towels and serve immediately.
Similarly one may ask, How do you cook deep cocktail samosas in the oven? OVEN: Preheat oven to 205℃ (400℉). Spread frozen samosas on pan. Brush or spray samosas very lightly with vegetable oil. Bake on second rack for 10-15 minutes on each side until golden brown and internal temperature of the samosas reaches 72℃ (162℉).
Similarly one may ask, How do you cook frozen samosas? Response will be: CONVENTIONAL OVEN: PREHEAT OVEN TO 375°F (190°C). BRUSH COOKING OIL ON BOTH SIDES OF THE SAMOSAS. PLACE FROZEN SAMOSAS ON A BAKING TRAY AND BAKE FOR 18 TO 20 MINUTES.
How to pan fry samosas? You. Let’s have a look at how to fry samosas when the oil is at a moderate heat.
In this way, How do you make a samosa with mashed potatoes? Answer: Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. Add the ginger, cumin, and coriander. Cook another 20 seconds. Pour over the mashed potato. Season with salt and pepper. Stir and taste to correct seasoning with salt, pepper, and sugar. Stir in cilantro. Allow to cool completely before shaping into samosas.
How do you cook a samosa in a pan?
Stir in the peas and cilantro, and cook just until the peas are warm. Taste the mixture and add more salt or other spices if desired — samosas are meant to be strongly spiced, so don’t hold back! Remove the pan from heat once you like the way the mixture tastes.
Moreover, How long do you cook potatoes in a frying pan?
The response is: Knead briefly and leave to rest for 30 mins. Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they begin to stick.
Thereof, What do you fill a samosa with? The ones filled with spiced potato and peas may be the most common, but there are also samosas filled with root vegetables, lentils, spiced ground meat, poultry, and even shrimp. Sweet samosas can be filled with chocolate and fresh or dried fruit; I once even had a samosa stuffed with ice cream.
People also ask, How do you make a samosa with mashed potatoes?
As an answer to this: Sweat the onions, garlic, jalapeno, and peas for about 1 minute, or until glossy. Add the ginger, cumin, and coriander. Cook another 20 seconds. Pour over the mashed potato. Season with salt and pepper. Stir and taste to correct seasoning with salt, pepper, and sugar. Stir in cilantro. Allow to cool completely before shaping into samosas.
Besides, How do you cook a samosa in a pan? Stir in the peas and cilantro, and cook just until the peas are warm. Taste the mixture and add more salt or other spices if desired — samosas are meant to be strongly spiced, so don’t hold back! Remove the pan from heat once you like the way the mixture tastes.
Herein, How long do you cook potatoes in a frying pan?
Response: Knead briefly and leave to rest for 30 mins. Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they begin to stick.
In this way, How do you make Indian aloo samosas crispy? We tried a number of techniques to get that perfect light and crispy texture — the hallmark of a classic Indian aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.