This is one in a three part recipe for making the potato filling of the popular South African Indian samoosa snack. The recipe for the samoosa pur (pastry) and meat samoosa filling is in separate articles.
- 5 medium sized potatoes peeled, washed and cut into cubes
- 2 sprigs mint
- 1 sprig thyme
- 1 sprig curry leaf
- 4 green chillies
- ½ onion, finely diced
- 2 tablespoons oil
- ½ teaspoon mixed cumin and coriander powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon hot chilli powder
- 1 teaspoon mixed ginger and garlic paste
- Water as needed
- 6 sprigs coriander, finely chopped
- Salt to taste
- 1 tablespoon flour
- Water to form a paste
- Oil for deep frying
- Heat oil in a pot and add in half the amount of onions, thyme, 2 green chillies cut lengthwise and 1 sprig of chopped mint.
- When the onion has turned a pale golden brown colour, stir in the cumin and coriander powder, chilli powder and turmeric powder. Allow to simmer for a few second.
- Add in the mixed ginger and garlic paste. Fry for a few seconds.
- Stir in the potatoes and salt. Mix well to ensure the potatoes are evenly coated. To prevent the potatoes from sticking to the base of the pot, a little water can be added.
- Cover the pot and cook the potatoes covered for 5 to 6 minutes or until the potatoes are soft and well cooked through.
- Remove from heat and allow the potato to cool.
- Finely chop the mint, coriander and green chillies. Stir in the remainder of the diced onion.
- Add the mint, coriander, onion and chillies to the potato mixture.
- Using the back of a fork, break the potatoes into tiny pieces. Make a paste with flour and water.
- When the potato mixture is cooled fill into the samoosa pur.
- Seal the edges of each samoosa with the paste to prevent the filling from coming out.
- Deep fry each samoosa in hot oil until slightly golden brown in colour
- Potato can be substituted for gram lentils, mixed vegetables or black lentils.
- Peas can be added to the potato filling.