Potato Patties

Potato Patties(Samosa)
A crispy, deep fried snack with potato curry as the filling usually had with afternoon tea or as an appetizer. Tomato ketchup, mint or cilantro chutney goes very well with it. Even though the procedure looks lengthy it is easy once the ingredients are put together. It is also called as samosa.

Ingredients:
For the outer layer

• 2 cups all purpose flour
• 1 tsp salt
• 2 tsp butter
• 32oz oil for deep frying

For the filling

• 2 medium sized potatoes (cooked, peeled and cut into 1 inch cubes)
• 1 medium sized onion chopped finely
• 3 to 4 green chilies chopped finely* (jalapeno, serrano, thai)
• 2 tsp salt
• 2 tsp garam masala powder*
• 1/4 tsp turmeric powder*
• 1/4 tsp mustard seeds*
• 1 Tblsp oil

MethodFor the curry

• Heat the oil in a pan
• When hot add the mustard seeds
• After the seeds crackle and pop add the chopped onions, green chilies, turmeiric powder and fry till the onions become transparent/soft.
• Add the salt, gram masala powder and the cubed potatoes
• Fry till everything mixes in well and the potatoes take in the color of the turmeric powder.
• The curry for the filling is ready.
• Keep it aside and let it cool.

For the outer layer

• Mix in the flour with the salt and butter and knead into a soft dough with warm water and keep aside for atleast 1/2 hr.
• While the outer layer is in preparation heat the oil for deep frying in a heavy bottomed frypan.
• Make small  ping pong size balls of the dough.
• Keep some flour aside on a plate.
• Roll each ball by first rolling it in the flour and then into a 4 inch diameter circle
• Repeat for 3 to 4 balls and roll into circles and keep aside.
• Now take a tablespoon ful of the curry and place it in the middle of the circle.
• Dip your finger in cup of water and spread it all along the rim of the circle.
• Fold the bottom half over and bring in the top two corners like a cone shape over it.
• Press the edges that has been dampened with water together to seal the edges and keep aside.
• Repeat for the other 3 balls
• The shape should resemble the samosa pictured above.
• Drop the samosas in hot oil and deep fry till golden brown on both sides, strain and remove onto a plate lined with paper towel.
• Repeat for the rest of the balls.
• The curry can be made the day before and kept refregirated until ready to use.

Tip:

• Add more or less chopped green chilies to suit your taste.
• Green peas fresh/frozen can be used in the curry along with the potatoes.