Potato and Tempeh Samosa
Potato and Tempeh Samosa
A recipe that's a real crowd-pleasing appetizer created by Kate Musser
Ingredients
For the Dough
- 1 1/2 cup all-purpose flour
- 1/2 tsp salt
- 2 Tbsp vegetable oil
- 3/4 cup hot water
For the Potato Tempeh Filling
- 1 lb potatoes, peeled and cubed
- 1 (8 oz) package Tootie's Curry Seasoned Tempeh, crumbled
- 4 Tbsp vegan butter
- 1 onion, diced
- 1 1/2 jalapeno, deseeded and diced
- 2 tsp fresh ginger, minced
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne
- Salt to taste
- 1/2 cup frozen peas
- 2 Tbsp fresh cilantro, chopped
Instructions
- Make the dough by combining flour and salt into a medium mixing bowl.
- Stir in the oil and then add the hot water a little bit at a time to form a workable dough. Knead until combined and then cover with a damp tea towel and let rest on the counter for at least 30 minutes.
- Make the potato tempeh filling. In a medium pot, cover the potatoes with water and cook until tender then drain and rough mash them. Set aside.
- In a saute pan, toast all the spices. Melt the butter the add the onion and saute until tender and just starting to brown. Add the crumbled tempeh, jalapeno, ginger, and frozen peas. Cook for about 2-3 minutes.
- Remove from heat and add the mashed potatoes and fresh cilantro. Stir to combine well and add salt & pepper to taste. Transfer to refrigerator to cool.
- To learn how to shape somosas we suggest searching Youtube. Here's one video: https://youtu.be/HTaKgm9CQ4Q?feature=shared
- After all of the samosas have been shaped, heat up about 3" of oil in a deep saucepan or pot over medium-high heat. once the oil is at ~200 degrees, fry the samosas in batches until they are golden brown.
- Remove from the oil with a slotted spoon and transfer them to a rack to drain.
- Enjoy with your favorite cilantro chutney or locally made sauce.