Samoussas à la pomme de terre | L'Herboriste

I told you about it in my last video, a day in my plate here is my recipe for potato samosa cooked in the oven a new culinary habit that I cook at home at least once a month as its name suggests, we first need potatoes mine have sprouted so the first step is to remove all the small shoots although I could have also planted my potatoes instead then I peel them and cut them I cut them into medium cubes so that the cooking is not too long and that the potatoes cook evenly once cut, I put them in a saucepan then I cover them with water all that remains is to cook on the fire during this time I will prepare the small vegetables that we will add to our samosa filling I start with my carrots that I peel and that I cut into small cubes you don't have to cut them so small if you don't want to very often in meatless samosas we find a filling based on potatoes and small peas I admit not to be a fan of small peas in this context so I use carrots but you can use the vegetables you want depending on the season it's also very good with pepper I then cut the onion my red onion was very small so I decided to add a half yellow onion with once the vegetables are cut, I heat a pan with a little oil and when it is hot, I pour the vegetables I let them brown by stirring regularly and when it is well browned, I add two fresh cloves of garlic I pass them to the garlic press but you can also cut them finely with a knife I let the garlic cook for a minute and when it's ready, I take the vegetables out of the fire in the meantime my potatoes are cooked, I drained them and put them back in their pan all that remains is to crush them in the mashed press if you have very tender potatoes you can probably get by the fork and crush them more than reduce them to puree do not use a mixer I found my puree really very very dry so I added soy milk little by little until I got the texture I wanted you can also add yogurt or vegetable cream you don't have to have a smooth puree either just well crushed potatoes we must now add the spices a lot of pepper, cumin, fresh or dried parsley or coriander a lot of lemon juice, curry and all our pre-cooked vegetables then we mix obviously the spices are to be added according to your tastes I listed on the blog recipe everything I use the link is in the description of the video I also forgot the salt and a dash of soy sauce I put a larger amount of spices and turmeric and ginger and I mix well again the important thing then is to taste and adjust according to your tastes if you need more salt or lemon or spices, this is the time it's good for me, so all that remains is to form the samosas I use round brick sheets, you can find them in all supermarkets you have to take it off then cut it in half we end up with a sheet in the shape of a half moon that must be folded to have a long rectangle, leaving about 1 cm of space at the top I take a good tablespoon of stuffing I'm pretty generous and I shape it into a triangle with the base on my side then you have to fold the corner of the sheet over no need for it to completely cover the stuffing then again and again until you reach the end once at the end, you have to wedge the piece of sheet that remains as we can under the folds and the samosa is folded and we start again there are different folds of samosa for my part I think it depends a lot on the stuffing we use I only do this one, it seems to me to be the easiest I have already shown you my folding method in my almond triangle recipe that I put you in the link on the screen and under the video I then place the samosas on a baking sheet covered with baking paper I let you watch one last time from another angle when all my samosas are ready and aligned like a little army I finish by oiling them on top so that they become very crispy when cooked and they go in a preheated oven at 200 degrees for at least 20 minutes of cooking here they are at the exit of the oven they are ultra crispy and smell divinely good I advise you to let them cool for about 10 minutes and eat them as soon as they are still hot and crispy personally I eat them as they are dipped in a little sriracha sauce but you can also make a yogurt sauce these samosas are really delicious we make them at least once a month here find the complete recipe with the quantities on my blog the link is in the description of the video don't forget to put a blue thumb, comment and subscribe to the channel see you next week for a new video so in the meantime I kiss you and see you soon!