Hey everyone! Hope you are doing great! It’s end of year 2019 and I have just started working part-time in my new seasonal job. I am also going back to school full-time next month! I am soooo scared but excited! The last time I was in school was more than 10 years ago. Yes people, I’m old! I’ll do my best to post at least a couple of times a month though, I have no intention on quitting 🙂
This week, I decided to make my mum’s potato curry samosa! Video below:
I mentioned in the video that the muscle memory of making samosas were coming back. When I was younger, my mum used to sell fried samosa and popiah as a side hustle. There was a time when we had an order of at least 500 samosas with a very short deadline. I remembered mum was very sure she wouldn’t be able to complete it but I told her to take the darn job and I could help. I think we completed making those samosas in about 2 days, pulling an all nighter for it. Those were the days, my friend!
This is by far not the perfect recipe. I know that my folding technique is not perfect and there are definitely other things I didn’t add (the fantastic 4 spices) but it still tasted wonderful. A bite of home is always welcome when it’s cold outside! I think this is the closest I can get to from how my mum used to fold samosas, she used some sort of no-cut technique, which help with the samosas not breaking when frying. It is also crispier which I love.
If you enjoy the video, don’t forget to leave a like and subscribe! Leave a comment on what other recipes you are interested. Till next time!
Potato Curry Samosa
Ingredients
- 7-10 potatoes, diced
- 1 red onion
- 2 tbsp garlic minced
- 1 pack meat masala/ meat curry powder about 4-5 tbsp
- 1 tsp ground coriander
- 1-2 inch fresh ginger
- 1 tbsp red chili powder - optional
- 1 spring roll pastry 50 pieces
- 3-5 stalks cilantro chopped finely
- oil for frying
- 2 tbsp ghee
- 3 tbsp flour as a glue
- a bit of water
- 1-2 tsp sugar
- salt to taste
Instructions
- Boil potatoes until slightly soft. Drain. You don't want it to be too soft as you will be frying it later.
- Blend garlic, onion, and ginger with a bit of water until you get a smooth paste.
- Add about 3 tbsp oil. Add blended paste and fry until aromatic. Season with salt.
- Add meat masala mixed with chili powder (optional) and mix well. Add sugar and mix. If paste feels dry, add ghee.
- Taste masala mixture. Make sure that there is enough mixture for the potatoes. You would want to get the right amount of potatoes to paste. If there is too much paste, just take some out.
- If everything is balanced, add potatoes. Mix well until potatoes are fully cooked.
- Add cilantro at the end. Mix and turn off heat. Let potatoes cool down to almost room temperature. Keep defrosted spring roll pastry sheet in between clean cloths. Use a damp cloth if sheet is drying up.
- Make the glue. Add water into flour bit by bit until you get a sticky mixture.
- Fold samosa and add potatoes in. Seal. Repeat 50 times XD
- At this stage, you can keep it in the fridge to fry later. It should last up to a week. Make sure there is enough oil to fully submerge the samosa. Fry until golden brown.
- Leave to cool for a little and enjoy by itself or a little sweet chili sauce!
