You will be fascinated to learn that this popular food is not actually of Indian/Pakistani origin. “Sambosag” as it was originally called, came to us from central Asia. Mentioned by many historians and scholars, amongst them the famed Amir Khusro, the original pastry was filled with minced meat, nuts, and dried fruit.
As the pastry made its way to South Asia, it took on many different names and forms. The one we eat and enjoy most has spicy meat or vegetarian filling is called a samosa and is shaped like a triangle.
PREPPING THE POTATO FILLING
My filling for these samosas is super easy (as the title suggests). There’s a time for long complicated recipes and a time for simple easy ones and this is definitely the latter! I boil the potatoes, mash them, add the spices and cilantro and I’m done!
MAKING THE FLOUR PASTE
Next, I make a type of edible glue with flour and water to help seal the samosas. It’s imperative to have the wrappers shut tight. You don’t want oil getting in or the filling falling out while frying. This glue helps stick the edges of the wrapper together and as it dries it seals the filling in securely.
THE RIGHT AMOUNT OF FILLING
Place the filling right at the top. This is the tricky part as too little of the filling means all you’ll get in your mouth is the crispy wrapper. Conversely, too much will make it difficult to shape the triangles as the filling will ooze out. I would put at least 1 tablespoon full if you can manage it. This part gets easier with practice!
FRYING THE EASY POTATO SAMOSAS
Once your samosas are ready you can fry them immediately or freeze them for later use (discussed below). Make sure your oil is well heated, or your samosas will be soggy. The filling is cooked already so all you need to do is get the dough crispy. By the time this happens, the filling will be hot and perfect!
THE CONDIMENTS
Dipping the samosas in a chutney is a must! My favorite one for the samosas is a tamarind chutney with a green coconut chutney coming in at a close second! My husband likes ketchup with his samosas so if you’re not in the mood to make a chutney then give that a try!
FREEZING THE SAMOSAS
I usually make a batch of samosas and freeze them. My kids love to eat them after school as a quick snack. Once the samosas are ready, lay them flat on a baking sheet (no overlapping). If they don’t fit in one layer, place foil over your first layer and lay the rest out in a second layer.
Freeze these overnight and then put them in a ziplock bag for easy storage. This method ensures that each samosa is separate. If you end up having to pull them apart the wrapper will rip and tear, causing problems during the frying.
I fry my samosas straight from the freezer. In the time that it takes the oil to heat up, they thaw just enough for the filling to heat up. If you thaw them completely, the wrapper will get soggy and be difficult to handle.
Hope you enjoy the recipe!
INGREDIENTS
- 2 potatoes
- 2 tsp salt
- 2 tsp red chili powder
- 1 tsp white cumin seeds
- ¼ cup chopped cilantro
- 2 tbsp flour
- ¼ cup water
- 10 square spring roll wraps
- 1 cup cooking oil
INSTRUCTIONS
- Boil, peel, and mash the potatoes
- Mix the salt, red chili powder, white cumin seeds, and cilantro with the mashed potatoes
- Cut the square spring roll wrappers in half to make 20 rectangular strips
- Make a paste of the flour and water and set it aside for later
- Place 1-2 tablespoons of the potato filling at the top of each strip
- Fold into a tight triangle, making sure the potato filling is nicely tucked in and there are no gaps or holes in the wrapper
- Use the flour paste to seal the open side and to glue down any loose flaps
- Preheat the oil and fry the samosas till they are a nice golden brown
Trying to watch your weight? Try baking or Air Frying your samosas! For more details on how to do this, visit my website https://untoldrecipesbynosheen.com/
About Nosheen: She graduated from Southeastern University and completed her high school at Karachi Grammar School. She later worked at Bank of America and ANZ Grindlays Bank. She has also served voluntarily for several boards, including Treasurer of an Elementary School Board, Second Vice President of an Elementary School Board, Treasurer of a Middle School Board, and On the board of a Non-Profit (O.S.E.F-Ocean Springs Education Foundation)
For more interesting recipes from Nosheen, watch this space.
