Description
Samosas are a great addition to snack platters or festive spreads. The perfect samosa is crunchy on the outside and flavorfully spiced on the inside. They are prepared a myriad of different ways throughout India, and filled with different vegetables, meat, and even seafood. This recipe is for what is perhaps the best-known kind of samosa, aloo mutter. It includes a spicy traditional filling with peas and potatoes and leaves room for variations.
Ingredients
- 1 teaspoon vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced fresh garlic
- 1 teaspoon ground turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon garam masala
- 1 teaspoon chaat masala
- 1 1/2 cups boiled and mashed potatoes, Idaho Russet or Yukon Gold
- 1/2 cup petite peas, blanched
- 1 tablespoon fresh-squeezed lemon juice
- 1 teaspoon granulated sugar
- Kosher salt, to taste
- Vegetable oil, for frying
- 24 wonton wrappers (homemade or store-bought)
- 4 tablespoons water, for sealing
Directions
- Gather the ingredients.
- Heat the oil in a large saucepan over medium-high heat.
- When the oil is hot but not smoking, add cumin seeds and let them sizzle and season the oil for a minute or two.
- Add the minced ginger and garlic and allow everything to cook for 30 seconds. Reduce the heat for the next step.
- Add the dry spices spices: turmeric, cayenne pepper, garam masala, and chaat masala. Mix in quickly.
- Add the mashed potatoes and blanched peas and mix vigorously to ensure the spices are well distributed. Allow this to cook over low heat for a minute.
- Make a small well in the center of the potato mixture and add the lemon juice, sugar, and salt to taste. Mix well.
- Remove filling from heat and pour in a bowl. Allow to cool completely before using.
