Peruvian-style Samosas

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.

• 2 cups (300g) all-purpose flour 2 cups (300g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 4 tablespoons (60ml) vegetable oil 4 tablespoons (60ml) vegetable oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 4 Peruvian yellow potatoes, boiled and mashed 4 Peruvian yellow potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ají amarillo paste 1 tablespoon ají amarillo paste
• 1/2 cup (100g) queso fresco, crumbled 1/2 cup (100g) queso fresco, crumbled
• Salt and pepper to taste Salt and pepper to taste
• 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

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the vegetable oil and mix until the mixture resembles coarse crumbs.
2. 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.
3. 3.
   In a separate bowl, mix the mashed potatoes, onion, garlic, ají amarillo paste, queso fresco, salt, and pepper until well combined.
4. 4.
   Divide the dough into small balls and roll each ball into a thin circle.
5. 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.
6. 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.
7. 7.
   Remove the samosas from the oil and drain on a paper towel to remove excess oil.
8. 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.