Potato

Samosa Stuffed Baked Potatoes

Samosa

India’s popular snack that finds a place in almost every bakery or chaat shop – our very own Samosa. Savory comfort food at its best, a crisp exterior filled with a savory potato stuffing that goes very well over a hot cup of chai especially on a rain filled, cold day. Samosa is always store bought and on rare occasions prepared at home, like today.

Ingredients:

1 cup maida (all-purpose flour)

2 tbsp oil

large pinch ajwain (optional)

enough water to knead the maida

salt to taste

oil for deep frying

For the filling:

2 boiled potatoes, crumble

1/4 cup boiled peas

1/4 tsp grated ginger

1 tsp red chilli pwd

1/2 tsp coriander pwd

pinch cumin pwd

pinch kasuri methi

dash of lemon juice

pinch of garam masala

chopped coriander leaves

salt to taste

Mix the maida with salt, oil, ghee and ajwain, combine to form a crumbly mixture. Now slowly add enough water to make a pliable dough, not too soft. Divide the dough and shape into balls. Keep aside covered with moist cloth for 15-20 mts.

Meanwhile, heat a vessel, add oil, add cumin seeds and allow to brown. Add the ginger, spice powders and a tbsp of water and saute for a few secs. Add the crumbled potato and boiled peas and cook over medium flame for a few minutes, approx 3-4 mts. Add kasuri methi and lemon juice, combine. Add the coriander leaves and turn off heat.
Now that the stuffing is ready, prepare the outer layer for the samosas.

Roll each ball with the rolling pin into a slightly thin puri, slightly elongated in shape as shown in the image. Take a knife and divide the rolled puri into two by cutting through the center.

Now take a semi-circle piece of the roti, and make a fold in the shape of a triangle as shown in the image. Seal along the fold. Now place this cone between your thumb and index finger and place a ball of the stuffing inside. Wet your finger and run it along the edges of the dough with water and seal to enclose the stuffing.
Press the ends firmly so that the filling does not come out during the deep frying process. Prepare with the rest of the dough in the same manner.

Heat enough oil in a wide vessel to deep fry the samosas. Heat the oil till hot but not piping hot. Reduce flame to low medium and drop 2-3 samosas into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on low to medium heat and not piping hot oil.

 Note

Its better to make samosas in batches. Roll out, stuff and deep fry 3-4 samosas at a time (batch-wise). While preparing the next batch of samosas, reduce the stove flame and carry out the process. When deep frying the next batch, see that the oil is hot enough to deep fry. Keep the prepared samosas covered through out the preparation process.

Making of ALOO TIKKI

ALOO TIKKI

Aloo tikki

INGREDIENTS

3 large potatoes, peeled, boiled and mashed
¾ cup frozen peas (uncooked)
½ large onion, chopped
1 jalapeno pepper, minced
1 tsp. chili powder
2 tsp. garam masala
1 tsp. cumin powder
1 tbs. grated ginger
1 handful fresh parsley or cilantro leaves, chopped
2 tbs. bread crumbs (I used panko)
4 tbs. flour
INSTRUCTIONS

Once the potatoes have been boiled and mashed, add in all the other ingredients.
Form into patties (you should be able to get 8 large patties or 10 smaller ones).
Heat a little oil over medium-high heat and fry a few minutes on each side until golden brown. Drain and cool on paper towels.
Serve with any kind of sauce you like (I served it with a cottage/ricotta cheese mixture, but I imagine this would be delicious with some kind of chutney)!

Potato Wedges

Comfort Food…
Hot, crisp, fried…well almost- baked potato wedges…
When they come out of a zip pouch…
Wow!
The smell of a buttery new potato, baking n its skin…
Slathered in spices and then dipped in a sour cream sweet chilli

Yum, yum,yum!!

!The best way to begin and end a meal…
The easiest meal to make…
Wholesome and comforting and loaded with calories…
Satisfying…mmmmThe following ingredients serves 2, or 1. hehe

– 500 gram medium size potatoes
– like 10 cloves of garlic (team Edward would be so scared!)
– water to cook the potatoes
– Sea salt by taste
– a bit Black pepper
– red chili powder
– around 3 to 4 tbs olive oil

First clean the potatoes, you can brush them a little, but watch the skin. Then cut the potatoes in wedges, cut it in half and then another half of the half.

Place the potatoes in a medium sized pan with water, just about till it covers the potatoes, cook this for 25 minutes.

In the meantime you can prepare the garlic, you can press the garlic with the flat side of your knife to remove the skin easily.421810553489651028_215344284

Then dice the garlic or use a garlic press and set it aside.

Drain the potatoes and heat a non-stick pan with olive oil. Fry a bit of garlic and then add the potato wedges to the pan. Give it a shake, add red chilli,salt and pepper and the rest of the garlic and fry till it’s golden brown.

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Serve in a warm bowl.

Enjoy!