Curry Potato Samosa. POTATO SAMOSAS WITH MINT AND CILANTRO CHUTNEYeat drink play la. Cook the potatoes in lightly salted boiling water until tender. Heat a dash of oil in a small Mix together the cooked diced potatoes, pea mixture and chopped coriander.
If you follow the cooking instructions given below. Potato curry or aloo curry recipe stovetop & instant pot instructions. To make this potato curry, I prefer to cook them directly in the curry. You can cook Curry Potato Samosa using 14 ingredients and 8 steps. Here is how you cook it.
Ingredients of Curry Potato Samosa
- Prepare 8 of spring roll wrappers.
- You need of Dipping option.
- It’s 1 tbsp of dill.
- It’s 1 cup of cucumber.
- You need 4 tbsp of tartar sauce.
- You need 1 tbsp of lemon juice.
- It’s of green chili garnish.
- You need 2 of silce green chili.
- You need of filling.
- It’s 3 cup of dice potato.
- You need 1 cup of dice onion.
- You need 2 tbsp of curry powder.
- Prepare 1/2 tsp of salt.
- You need 1/2 tsp of sugar.
Our Potato Samosa filling is really simple and straight forward. Make them with ingredients that easily available in your pantry. You can sneak in more vegetables if. Potato Samosas recipe: Hot, crispy wrappers filled with spicy potato.
Curry Potato Samosa step by step
- Make filling.
- In pan with oil fry dice potato till lightly brown and cooked about 3 minute or longer then add onion and sautee till onion soften.
- Add curry powder and salt then mix well saute for another 1 minute in low heat.
- Make samosa.
- Put 1 tbsp of potato filling on a square spring roll and then wrap up into a triangle shape then wet the edge of the folding and fasten it.
- Deep fry samosa till lightly brown and crispy.
- Serve slice up samosa with green chili.or tartar sauce and dill.
- Remake Today: Curry Potato Puff Pastry.
Ready to dip in tangy Add onion, chopped, and cook until lightly browned. Roasted Curry Pumpkin Sandwich. *This is an updated post from my archives. Samosa was my second post, when I started this blog. Making Indian samosas, triangular fried pastries filled with peas and potatoes, is nothing like crafting delicate French pastry. It calls for a technique called moyan dena, which involves vigorously rubbing.