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00Ingredients
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1 onion, finely chopped
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2 cloves garlic, chopped
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3 serrano chiles, stems removed, chopped
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1 tablespoon chopped ginger
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2 tablespoons vegetable oil
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1/3 to ½ cup plain yogurt
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2 small potatoes, boiled and cut into ½ -inch cubes
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½ cup frozen peas, defrosted or if using fresh, cooked
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1 tablespoon curry powder
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1 teaspoon fennel seeds
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½ teaspoon ground cayenne
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1/4 teaspoon cumin seeds
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1 tablespoon chopped fresh mint or cilantro
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1 tablespoon lemon juice, fresh preferred
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Salt to taste
Instructions
In a heavy skillet or wok, heat the oil and saute the onion, garlic, serrano, and ginger until the onion is translucent, about 3 minutes. Stir in the yogurt. Add the potatoes and peas, curry powder, fennel seeds, cayenne, and cumin seeds and continue to cook for an additional 5 minutes, stirring occasionally. Add the mint and lemon juice, stir well and salt to taste.
Cool slightly before filling the samosas.
| Servings |
| 2 to 2 1/2 cups |
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Similar to empanadas, traditional samosas are conical shaped filled pastries that are a popular snack throughout the sub-continent. Although they are typically fried, I prefer the filling in a baked empanada pastry. Potatoes and peas are common ingredients in samosas and I like to add a little yogurt so the mixture isn’t too dry.
Ingredients
InstructionsIn a heavy skillet or wok, heat the oil and saute the onion, garlic, serrano, and ginger until the onion is translucent, about 3 minutes. Stir in the yogurt. Add the potatoes and peas, curry powder, fennel seeds, cayenne, and cumin seeds and continue to cook for an additional 5 minutes, stirring occasionally. Add the mint and lemon juice, stir well and salt to taste. Cool slightly before filling the samosas.
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