Apr 30, 2024, Updated Sep 25, 2024 Potatoes, fresh ginger, spices, jalapenos, and little pops of green peas are the hero ingredients in this delicious filling recipe. The warm, earthy spices add a hearty flavor that is irresistible. As the wife to a strong-opinioned Indian man, I know a good samosa filling when I taste it!
Samosa Filling Ingredients
Gather up these few pantry staples:
Potato: Use peeled and chopped potatoes. Russet or yellow potatoes are both great. Butter: For cooking the onions and adding richness to the filling. Medium onion: Finely chopped to blend well with the other ingredients. Jalapeño: Adjust the amount to control the heat level. Ginger: Finely grated and packed for a robust and fresh flavor. Peas: Little pops of green peas are a traditional partner to the potato. Coriander: Not to be skipped – it gives the samosa filling a very specific and yummy taste. Cumin seeds: These add a warm, earthy flavor. Garam masala: A blend of spices that adds depth and complexity. Turmeric: Adds color and a mild, earthy flavor. Cayenne: For heat; adjust to taste. Salt: Essential for seasoning; taste and adjust as needed. Kosher salt or sea salt is ideal.
Onion: Replace with shallots for a milder flavor, or use leeks for a unique twist. Jalapeño: Use green chilli for more heat or bell peppers for a mild version. Add vegetables: Include diced carrots or spinach for extra nutrition and flavor. Protein boost: Add cooked lentils or chickpeas for a protein-rich filling. Herbs and spices: For a fresh, aromatic touch, mix in ground coriander, fenugreek, mustard seeds, or mint. Cheese and garlic: Mix in paneer or feta with finely chopped cloves garlic.
Tools to Grab
You’ll need a large pot to cook the potatoes in and something to drain them, like a colander.
Cook the potatoes
Place the potato in a medium pot and cover it with 1 inch of water. Boil until tender, then drain the salted water using a colander. Mash the potato with a fork and set it aside.
Flavor the potato filling
Return the pot to medium heat and melt the butter. Add the onion and ½ teaspoon of salt, cooking for about 6 minutes until the onion is soft and beginning to brown. Add the jalapeño and ginger, cooking for another minute. Then, add the spices and stir for 30 seconds, still over medium-high heat until they become fragrant.
Combine the potato filling
Mix the mashed potato, remaining salt, frozen peas, and cilantro. Stir everything together until well combined, then refrigerate to cool. You can also freeze the filling for longer storage. Place the cooled filling in a freezer-safe container or a freezer bag. It will keep well for up to 3 months. Thaw in the refrigerator overnight before using. Or do a shortcut version to make puff pastry samosas and bake them in the oven. Here is my utterly delicious, light and crispy full potato samosa recipe to try. In that recipe you’ll learn how to make the dough into a cone, seal it, and fry the samosas in a pan on the stovetop. Serve them with tamarind chutney or any other typical dip or sauce form India.
Final taste check: Before using your samosa filling, taste it one last time to ensure it’s perfectly seasoned. Toast the cumin: Toasting whole spices releases their natural oils, intensifying their flavor. Texture matters: Go for a good balance between creamy and chunky textures in your filling. Science behind spice: Heating spices in oil extracts their fat-soluble compounds, enhancing their aroma and flavor. However, prolonged exposure to heat can cause these compounds to break down, leading to bitterness.
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