![Peruvian-style Samosas](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/samosa--peruvian-cuisine--54dc7e57-dff6-4124-9c87-8234785ed23b.png)
Recipe
Peruvian-style Samosas
Andean Delight: Peruvian-inspired Samosas
4.9 out of 5
In the vibrant Peruvian cuisine, we have taken the beloved Indian samosa and given it a unique twist. Our Peruvian-style samosas combine the traditional flavors of Peru with the crispy, golden pastry of the classic samosa. Get ready to experience a fusion of cultures in every delicious bite!
Metadata
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free (if using gluten-free flour), Nut-free, Soy-free, Egg-free
Allergens
Wheat (if using regular flour), Dairy (if using queso fresco)
Not suitable for
Vegan, Dairy-free, Paleo, Keto, Low-carb
Ingredients
While the original Indian samosa is typically filled with spiced potatoes and peas, our Peruvian adaptation incorporates local ingredients to create a distinct flavor profile. We have replaced the traditional filling with a combination of Peruvian yellow potatoes, ají amarillo (Peruvian yellow chili), and queso fresco (fresh cheese). This gives the samosas a delightful Peruvian twist. We alse have the original recipe for Samosa, so you can check it out.
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2 cups (300g) all-purpose flour 2 cups (300g) all-purpose flour
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1/2 teaspoon salt 1/2 teaspoon salt
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4 tablespoons (60ml) vegetable oil 4 tablespoons (60ml) vegetable oil
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1/2 cup (120ml) water 1/2 cup (120ml) water
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4 Peruvian yellow potatoes, boiled and mashed 4 Peruvian yellow potatoes, boiled and mashed
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1 small onion, finely chopped 1 small onion, finely chopped
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2 cloves garlic, minced 2 cloves garlic, minced
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1 tablespoon ají amarillo paste 1 tablespoon ají amarillo paste
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1/2 cup (100g) queso fresco, crumbled 1/2 cup (100g) queso fresco, crumbled
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Salt and pepper to taste Salt and pepper to taste
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Vegetable oil for frying Vegetable oil for frying
Nutrition
- Calories: 320 kcal / 1340 KJ
- Fat: 12g (6g saturated)
- Carbohydrates: 45g (2g sugars)
- Protein: 8g
- Fiber: 3g
- Salt: 0.8g
Preparation
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1.In a large mixing bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles coarse crumbs.
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2.Gradually add water and knead until a smooth dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
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3.In a separate bowl, mix the mashed potatoes, onion, garlic, ají amarillo paste, queso fresco, salt, and pepper until well combined.
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4.Divide the dough into small balls and roll each ball into a thin circle.
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5.Place a spoonful of the potato filling in the center of each circle. Fold the dough over the filling to form a triangle and seal the edges by pressing with a fork.
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6.Heat vegetable oil in a deep pan or fryer. Fry the samosas until golden brown and crispy, turning them occasionally to ensure even cooking.
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7.Remove the samosas from the oil and drain on a paper towel to remove excess oil.
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8.Serve hot and enjoy the Peruvian-inspired samosas!
Treat your ingredients with care...
- Peruvian yellow potatoes — Make sure to boil the potatoes until they are tender but not mushy. This will ensure a smooth and creamy filling.
- Ají amarillo paste — Adjust the amount of ají amarillo paste according to your spice preference. Add more for a spicier kick or reduce for a milder flavor.
- Queso fresco — If you can't find queso fresco, you can substitute it with feta cheese or any other crumbly cheese.
Tips & Tricks
- For an extra crispy samosa, brush the pastry with a beaten egg before frying.
- Serve the samosas with a side of Peruvian salsa criolla for a refreshing contrast.
- If you prefer a healthier option, you can bake the samosas in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown.
Serving advice
Serve the Peruvian-style samosas as an appetizer or snack. They are best enjoyed hot and crispy, accompanied by a dipping sauce or salsa.
Presentation advice
Arrange the samosas on a platter, garnished with fresh cilantro leaves. For an extra touch, sprinkle some ají amarillo powder on top for a pop of color.
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