International Days Recipe: Potato (Aloo) Samosa

To celebrate International Days, enjoy this series of snacks from different countries that our classes are trying in the run up to a Somersfield Academy tradition that is filled with multicultural education.

We start with the classic Pakistani comfort snack, Aloo Samosa. The samosa is prepared with an all purpose flour (in this case, spring roll sheets) and stuffed with a filling, often a mixture of diced and cooked or mashed boiled potato (preferably diced), onions, green peas, lentils, ginger, spices and green chili, and the entire pastry is deep-fried in vegetable oil. It is served hot, often with fresh green chutney.

Level: Easy
Cooking Time: 45 Minutes
Servings: 4

INGREDIENTS

12 spring roll sheets (200mm x 65mm)

4 medium size organic potatoes

1 teaspoon cumin seed powder

½ teaspoon organic turmeric powder

2 tbsp finely chopped fresh cilantro

1 tbsp finely chopped fresh mint

1 tbsp fresh Ginger & Garlic paste

 Lemon juice to taste

Garam masala to taste

Himalayan Pink Salt to taste

 Green chilies to taste

Shredded cheese (optional)

Avocado Oil for frying

COOKING STEPS

1. Boil the potatoes and drain the water. Peel and chop in small cubes.

2. Mash the potatoes and mix all the ingredients to create the samosa filling.

3. Put a generous tablespoon of the filling on one-third of the sheet and fold the sheet into a triangle. Tip: brush the bottom 2-inch of the sheet with water to help keep the seams closed.

4. Heat oil to 350°F and deep fry the samosas until golden brown. Samosas should take 2 to 3 minutes each. If they come up too quick then oil is too hot and vice versa.

5. Remove on paper towels to absorb excess oil. Serve with chutney.

This recipe is curtesy of our Somersfield parent, Razia Billoo. Thank you!