Craving a delicious and unique twist on the classic samosa? Look no further than these Crispy Potato Flower Samosas! This easy Indian breakfast recipe elevates the traditional samosa to a whole new level of visual appeal and textural delight. Forget the usual triangular shape; we're creating stunning, flower-like samosas that are as beautiful as they are tasty. Imagine the crispy, golden-brown exterior giving way to a fluffy potato filling, spiced just right to tantalize your taste buds. These aren't your grandma's samosas – they're a modern masterpiece, perfect for impressing guests or simply treating yourself to a truly special breakfast.
Get ready to transform ordinary potatoes into extraordinary edible works of art! This recipe is surprisingly simple, even for beginner cooks. We'll guide you through each step, from preparing the spiced potato filling to shaping the delicate flower samosas and achieving that perfect golden-brown crispiness. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions!
Tools Needed
- Knife
- Rolling pin
- Pan
- Gas stove
Ingredients
- Refined flour (all-purpose flour): 1 cup
- Salt: 1/2 teaspoon
- Celery: 1/4 teaspoon
- Oil: 2 teaspoons
- Water: 1 cup
- Potatoes: 4
- Chili flakes: 1/2 teaspoon
- Green chilies: null
- Roasted cumin powder: 1/2 teaspoon
- Black pepper powder: 1/2 teaspoon
- Kashmiri red chili powder: 1/2 teaspoon
- Cornflour or rice flour: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Dough and Filling
- In a bowl, mix refined flour, salt, celery, and oil. Rub the oil into the flour until it resembles breadcrumbs.
- Gradually add water to form a stiff, not soft, dough. Rest the dough for 10-15 minutes.
- Boil potatoes, peel, and mash them thoroughly. Add chili flakes, green chilies (optional), salt, cumin powder, black pepper powder, Kashmiri red chili powder, and cornflour (or rice flour). Mix well.
Step 2. Assemble and Shape the Samosas
- Divide the rested dough into two parts. Roll each part into a thin, medium-thickness circle. Do not add dry flour or oil while rolling.
- Spread the potato masala evenly over one rolled dough circle. Top with the second rolled circle and seal the edges well. Gently roll it to ensure the filling is evenly distributed.
- Trim the edges of the dough to create a neat square. Cut the trimmed dough into small pieces for frying.
- Take each square and pinch two opposite corners to create a flower shape. Repeat with remaining pieces.
Step 3. Fry the Samosas
- Heat oil in a pan. Fry the flower samosas in batches on low heat until golden brown and crispy. This takes about 4-5 minutes per batch.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Adding celery enhances the flavor.
- Don't overheat the oil while frying; it might burn the outside before the inside is cooked.
- Fry the samosas on low heat for optimal crispness.
Nutrition
- N/A
FAQs
1. Can I make the potato filling ahead of time?
Absolutely! The potato filling can be made a day or two in advance and stored in the refrigerator. This will save you time when you're ready to assemble the samosas.
2. What's the best way to ensure crispy samosas?
Use a good quality oil with a high smoke point for frying. Don't overcrowd the pan, and fry in batches at a medium-high temperature to ensure even cooking and crispiness. Allow the samosas to drain on paper towels after frying.
These crispy potato flower samosas are a delightful and impressive addition to any breakfast table, or even a fun appetizer for a party. Their unique shape and delicious flavor are sure to be a hit with everyone. So gather your ingredients, follow the steps, and enjoy the rewarding experience of creating these beautiful and tasty treats!