• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Potato Samosa

February 25, 2008 by KimiHarris 2 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

There is a local Indian restaurant that Joel and I love to go to. We like this little restaurant so well that our rehearsal dinner was held there the night before our wedding.The food is all made from scratch and is very authentic. One of the items that we like to order is their Potato Samosa. A lentil and rice dough stuffed with spicy potatoes and peas and then, deep fried. It’s really good.

But I knew that I wanted to be able to make something like it at home, and so have been experimenting with recipes for a little while. (If I could make Indian food like them, I would be one happy cook). The following recipe is something that I developed last year when my husband was traveling a lot. It was great because it was something that I could send on the plane with him. While this pastry is not the traditional lentil and rice dough or deep fried, it’s still very good.

The potatoes are very flavorful, a bit spicy, and very yummy! You can use this filling in various ways, but I like to make a pastry dough (the same one I use to make my crackers with) and make little “pockets” with it. This resembles the Samosa I get at the restaurant most.

Samosa Potato Filling

6 Medium sized baking potatoes
A couple tablespoons of olive oil
2 teaspoons of ground cumin

1 teaspoon of coriander

1/2 teaspoon of ground turmeric
1/2 teaspoon cayenne pepper
1 teaspoon of whole cumin seeds (opt)

2 garlic cloves, crushed
1 cup of frozen green peas 1 teaspoon of salt

A pastry dough

1- Peel the potatoes, and cube them. Put them in a steamer, with a few inches of water in the pot. Bring to a boil and steam, covered, for about 15-20 minutes, until the potatoes are just tender.

2-Meanwhile, put all of your spices into a small bowl, ready for action. When the potatoes are done, put into a large bowl. In a small saucepan, heat the oil over med-high heat until hot. Add the frozen green peas, stirring until the peas are tender. Add the spices and garlic, stirring constantly for about 20 seconds. The spices should become fragrant, but be careful not to burn them. Take off of the heat and add salt. Pour over the warm potatoes and gently fold the spices/oil/green peas into it. Check the taste, and adjust with salt if needed.

Your filling is now ready! We have even eaten this without stuffing it into anything. But here is my favorite way to finish them.
My favorite way to make these to make a pastry dough, roll it out thin, and make little “pockets” with it. I use the rich, pastry dough that I use for crackers. But you can certainly substitute your favorite pastry dough. One recipe should be just about right for this amount of filling.

Once you have rolled your pastry thin, you can cut out circles with a biscuit cutter, or even a cup upside down. Now either fold the circle in half over a heaping tablespoon of filling and pinch the edges together to form a half circle. Or roll out a second circle slightly more after it is cut. On your first cut circle, put a tablespoon of two of filling and place the second circle over it. Pinch the sides down, and they are ready for the oven.

Preheat oven to 375 degrees. It should take about 15 minutes to cook. The dough should be slightly browned and firm to the touch when done.

Serve warm with Cucumber yogurt sauce.

(We like these so well, we will eat them cold too!)

How many it makes will depend entirely on how large of a circle you cut. I will make about 24 full sized circle pastries with this recipe, or 48 half ones.

The following two tabs change content below.
  • Bio
  • Latest Posts

KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Latest posts by KimiHarris (see all)

  • 2 Ingredient Peppermint Bark - December 21, 2022
  • Herbal Hibiscus Lemonade (Keto, THM) - March 16, 2022
  • Creamy Curry Red Lentil Soup - December 8, 2021

Filed Under: Baked Goods, Nourishing Frugal Recipes, Sides, Snacks, Vegetarian

Previous Post: « Savory Carrot Salad
Next Post: Chicken Noodle Soup with Turkey "Sausage" »

Reader Interactions

Comments

  1. Kimberly

    March 29, 2009 at 7:24 pm

    These look fabulous. My husband and I met in India while we were missionaries and we have had a passionate love affair with samosa’s ever since. I’m going to try this soon. Best way I could possibly show my hubbie the love I feel for him. 🙂

    Reply
  2. Bethany

    June 18, 2009 at 8:08 am

    I made these last week and I must have used potatoes that were really big because I had about 1/2 my filling leftover (which wasn’t a bad thing because these were really good!) Anyway I just put it in the freezer to make them again later…well recently needed to make lunch and was pretty short on groceries.

    I sauted an onion and garlic with butter, added more cumin. corriander, and red pepper flakes. Then I added the potatoe mixture until it began to thaw. Then I added enough chicken broth to make just the right consistancy. As it cooled to room temp and I mixed yogurt, minced garlic, mint and salt/pep. I dolloped the soup and served with your homemade cracker ( I had a few on hand). Talk about a really great simple soup. Just thought I’d share this with you!

    Thanks for the somosa recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework