Layered Samosas with Savory Potato Filling
Ingredients
For Dough
- Whole meal Flour - 2 cups or Plain Flour
- Pinch of salt
- Carrom seeds - 1 tsp
- Olive oil - 2 tbsp
- Plant-based milk or any milk of your choice - 1/3 cup or more (as needed for kneading)
For Filling
- Potatoes - 3 boiled and mashed
- Cumin seeds - 1 tsp
- Oil - 2 tbsp
- Red chilli powder
- Turmeric powder - 1/2 tsp
- Tomato puree - 1/2 cup
- Coriander powder - 1 tsp
- Garam masala - 1/2 tsp
- Sweet chilli sauce - 1 tbsp
- Salt to taste
Mixture for Layering
- Cornflour - 4 tbsp
- Olive oil - 4 tbsp or enough to make a runny paste
Preparation
Dough Preparation
In a large bowl, mix all the dough ingredients to make a moist dough.
Grease the dough with a little oil, cover, and let it rest for 10 minutes.
Filling Preparation
In a pan, heat oil over low-medium heat. Add cumin seeds and let them splutter.
Add turmeric powder, salt, red chilli powder, tomato puree, sweet chilli sauce, and mix well.
Cook for 2 to 3 minutes, then add the mashed potatoes. Mix and cook for another 2 to 3 minutes.
Let the filling cool completely before using.
Pastry Sheet Preparation
Divide the rested dough into 5 to 6 portions using a knife.
Roll out each portion into a flatbread, sprinkling flour as needed to prevent sticking.
Layering
Place the flatbreads on top of each other, adding the cornflour-oil paste and sprinkling flour between each layer.
Once all layers are stacked, roll them into a log shape.
Cut the edges and divide the log into 6 to 7 small portions.
Filling and Sealing
Flatten each small portion using your palm and a rolling pin.
Place a tablespoon of the prepared filling onto each flattened portion.
Seal the edges by folding them over the filling to create triangular samosas.
Cooking
Heat oil in a pan for deep frying.
Fry the prepared samosas until golden brown and crispy.
Remove from the oil and drain on a paper towel.