Potato samosa recipe
What is potato samosa and why should you go for this one if not all?
Potato samosa is a deliciously delicious snack that has become quite popular among South Indians especially in Delhi, Bengaluru & Bangalore. It usually comes along with lots of aromatic spices like ginger garlic powder etc.. and it is served with lots of vegetables like cauliflower rice or spinach. While there are many variants for the same dish, let us take a look at some interesting ones
The most common variant of potato samosa is prepared with white potatoes which have been washed lightly for 20 minutes before being cut into small cubes. The main ingredients here are water, onions chopped finely, garlic and ginger which you can prepare separately by pounding it out or grating it using cloves. And then, adding sliced tomatoes like tomato puree or cubed cherry tomatoes etc. This version tastes great and I personally love it! You just need only two tablespoons of oil which goes down well in the spicy sauce. I think everyone should try this as a starter.
The other very common variant is made of red potatoes which have been boiled in water for 5 hours instead of white potatoes. Then cut them along with tomato slices. But again, there can be no substitute for the potatoes which are the best part of any potato samosa! In this variation however, onion and garlic needs to be minced too and garlic must be finely chopped and ginger grated. You can either use lemon juice, brown sugar or even Bhavya which seems to be more filling than raw garlic. And while making chili gravy, there should be no onions, garlic, carrots and tomatoes. So all the above variants taste good but we have discussed the basic idea and variations and tried cooking with these three different versions of chaw anis.
Apart from the ingredients mentioned above, you will also need to add one cup of flour as per the recipe and a little bit of cheese before mixing it all together. Mix that and your mash for 2-3 minutes and keep on stirring until blended uniformly so that it become flour like. Finally, now it is ready
When frying, it may happen that you will get soggy batter. That happens when you fry potatoes in hot oil. If that is not the reason, you would better just wait till they cool down and then heat up some fresh oil in a pan over medium heat until getting soggy. Now you can proceed with washing and chopping them and you’ll find everything normal and done by today itself.
The major things to remember here
1. There should always be ketchup in the pan/batter/stirrer.
2. Make sure you wash and chop the potatoes as soon as possible
3. Never fry with extra oil.
4. Always mix with flour first then roll into flour dough. Then cut that into small pieces and roll it.
5. Don’t add salt directly to the sauce/sugar without any further masala in it.
6. Keep the sauce on a low flame for sometime and then add vegetables.
7. Add vegetables as much as possible. They can increase the volume of the sauce and make sure that you keep the heat on low.
8. Cook potato as a flat surface. Because, cooked potato looks more appealing.
9. Be careful about cutting onions. One of their biggest advantages is how crunchy it becomes with every step. Cut it on an angle when chopping onions rather than slicing them thinly. Chop onions slowly so as to avoid burns
10. Yes, you can change the amount of cheese in the mixture (add some dry breadcrumbs). But do not sprinkle cheese directly on potatoes. Instead, cover them. Now put cheese on your potato slices. As soon as they start turning green, turn them around in clockwise direction. Also, after that, cut onions carefully once again. Once both sides get crispy, flip them round so that they don’t burn. Let the veggies cool thoroughly, so that they can absorb a lot of water evenly. When taking the potatoes out of the pan, give time till potatoes are completely cooled. Leave all the vegetables intact till garnishing.
Here is mine recipe for potato samosa:
1 bag of potato slices
4 cups of flour
1 cup milk
1 tsp baking powder
1 tsp baking soda
1 tsp sugar
1 tbsp. curry powder
1 tsp saffron
1 tbsp. oil
1 teaspoon green chilies
1 cup vegetables such as moong dana, brinjal, cabbage etc
Preparation:
If you want to cook them beforehand, you will need to boil a pot of water or deep fryer in boiling water or gas. Also, if you have a slow cooker, you can prepare the samosa while you have roasted vegetables in there. Or even fry them at home. So all you need is heat, patience and patience and you will have your special potato samosa recipe just like this one. Don’t forget one thing in preparing it. Just like how it is done in the movie “Chandigiriye” and “Goodyear”.
