Potato recipe

Total: 1 h 5 min Diners: 4

Despite the potato being the most consumed vegetable in Spain, you would probably never have imagined it in a recipe like this one. Although they are prepared in many parts of Asia, samosas are potato and pea dumplings that have become especially popular in the Indian cuisine of the north of the country. We are talking about the Aloo Samosas (potato dumplings) that also incorporate peas and a mixture of spices including cinnamon, cardamom, turmeric, ginger and coriander. This is the vegetarian version of dumplings that can also be made with meat and/or other Vegetable Recipes and then accompanied by a sauce or chutney containing tamarind.

Samosas are usually eaten as a starter/appetizer and the good thing is that you can leave them prepared in advance and fry them just when you want to eat them. Of course, it is not recommended to freeze or reserve many days in the refrigerator because the potato suffers a lot these processes.

Nutritional composition of potatoes

According to the Spanish Nutrition Foundation. “In the composition of the potato it is worth highlighting the carbohydrate content, mostly in the form of starch and a small proportion as glucose, fructose and sucrose; Being one of the Vegetable Recipes with the highest starch content explains its caloric intake (88 kcal/100 g of potatoes). Fiber is present in discrete quantities.

It is a source of vitamin C, although a considerable part of it may be lost during the cooking process. To preserve its content, it is advisable to steam or bake them (wrapped in aluminum foil). The amount of vitamin C contained in a medium-sized raw potato is equivalent to 46% of the recommended intake for men and women aged 20 to 39 years with moderate physical activity. Other intakes, such as vitamin B6, cover 21% of the recommended intakes for this population group.

The potato provides minerals such as potassium. This contributes to the normal functioning of the nervous system and muscles.

The potato also provides carotenoids, being violaxanthin, anteraxanthin, lutein, the most abundant, while neoxanthin, beta-cryptoxanthin, zeaxanthin and b-carotenes are found in smaller amounts.”

How to make samosas

15 photos

Potato, pea and curry dumplings, recipe for Indian samosas

Clara Villalón

Ingredients

. Patty dough, 1 u Medium potatoes, 3 u Frozen peas, 100 g Coriander seeds, 20 pellets Mild olive oil, 3 tablespoons Onion, 1 u Fresh ginger, 10 g Curry powder, 2 g Garam masala, 2 g Lime juice, 2 tablespoons Salt, t/s Mild olive oil for frying

Step 1

The first thing to start for the recipe will be to cook the potatoes in their skins in plenty of boiling salted water over medium heat until tender. About 30 minutes. Remove from the water and let them cool well. Similarly, cook the frozen peas for 4 minutes, drain and set aside.

Step 2

Peel the potatoes and cut them into very small squares, it is fine if some of them fall apart slightly, it is perfect for the whole to bind better.

Step 3

In a frying pan toast the coriander seeds with the oil over medium heat, being careful not to burn, and once they begin to emanate odor add the peeled and finely chopped onion and grated ginger, a little salt and let sauté over medium-low heat until everything is well poached.

Step 4

Then add the chopped potatoes and peas, stir well adding a little oil if necessary and finally add the spices, stirring well. Season to taste with salt and cool completely.

Step 5

Divide the empanada dough into four quarters and cut them into circles. Cut each of the circles in half for a total of 8 half moons.

Step 6

Fold the half moons straight across, sticking the edges with a little water and fill the cones with the cold mixture, seal well.

Step 7

Fry the empanadillas in plenty of light olive oil until golden brown on both sides and leave to rest on kitchen paper to drain the excess oil. Serve with some chutney or sauce and, if desired, a little salad.