These delectable Potato Samosas are filled with a flavorful blend of spiced potatoes, chilies, and ginger inside. They are very good and have a breathtaking taste. while Some people call them potato samosas, I affectionately call them “IBIRAHA.” You can make them easily with this recipe, ready?
For the dough:
- 1 ½ cups of all-purpose flour
- ½ tsp of salt
- 2 tbsp of vegetable oil
- ¾ cup of water plus 1 tbsp
For Potato Samosa filling:
- 1 lb of peeled and chopped potatoes
- 3 tbsp of butter
- 1 medium onion, finely chopped
- 2 tsp of finely grated ginger (optional)
- ½ tsp of turmeric
- 1 ¼ tsp of salt
- Chili powder(pilipili), as desired
Instructions
Making the Dough:
- In a large mixing bowl, combine flour and salt. Stir in the vegetable oil. Gradually add water to form a workable dough.
- Shape the dough into a ball and wrap it in a damp kitchen towel. Let it rest at room temperature for 30 minutes.
Potato Filling:
- In a medium saucepan, cover the chopped potatoes with 1″ of water. Cook until tender, then drain and coarsely mash with a fork. Set aside.
- Melt butter in the saucepan over medium heat. Add finely chopped onion and ½ tsp of salt. Cook for about 6 minutes until translucent and slightly browned.
- Add grated ginger, cook for another minute, then stir in turmeric and chili powder. After 30 seconds, add the mashed potatoes and remaining salt. Stir until well combined and transfer to the fridge to cool.
Shaping the Samosas:
- Divide the dough into 6 equal portions and roll each into a ball. Roll each ball into a thin circle and use a knife to slice in half lengthwise, creating two half-circles.
- Take one half, brush water on the edges, and fold it into an open cone shape, pressing the edges to seal. Hold the cone and fill it with about 2 tbsp of potato filling. Pinch to seal and let it sit on a cutting board to form a flat bottom. Repeat for the remaining samosas, resulting in a total of 12.
Frying the Samosas:
- In a deep saucepan or Dutch oven, pour oil to a depth of 3″ over medium heat. Fry the samosas in batches once the oil reaches about 200ºF. Fry for 15 minutes until golden, then increase the heat to high and cook for an additional 5 minutes until deep golden brown. Remove with a slotted spoon and place on paper towels to drain.
Selecting the appropriate side dish for your main course is crucial. Avocado or tomato sauce both make excellent options. Give them a try, and you’ll thank me later.
