Here’s a Spicy Sauerkraut and Potato Samosa, a unique fusion of German sauerkraut and Indian samosas! This dish combines the tangy, fermented flavors of sauerkraut with spiced potatoes, creating a crispy, savory snack or appetizer that’s easy to make and full of bold flavors.
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Spicy Sauerkraut and Potato Samosa

Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4-6 samosas (depends on size)

Ingredients:

For the Filling:
•    1 cup sauerkraut, drained and chopped
•    2 medium potatoes, boiled and mashed
•    1 tbsp oil
•    1 small onion, finely chopped
•    2 cloves garlic, minced
•    1 tsp ginger, grated
•    1 tsp cumin seeds
•    ½ tsp mustard seeds
•    ½ tsp turmeric powder
•    ½ tsp coriander powder
•    1 tsp garam masala
•    1 tsp red chili powder (adjust for spice)
•    Salt to taste
•    1 tbsp fresh cilantro, chopped
•    1 tbsp lemon juice
For the Samosa Dough (or Use Store-Bought Spring Roll Wrappers):
•    1 ½ cups all-purpose flour
•    2 tbsp ghee or oil
•    ½ tsp carom seeds (ajwain)
•    ¼ tsp turmeric powder
•    1/4 tsp salt
•    Water, as needed to form a dough
•    Oil for frying
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Instructions:

Step 1: Make the Samosa Filling

1.    Heat 1 tbsp of oil in a pan. Add cumin seeds and mustard seeds, and let them splutter.
2.    Add the chopped onions and sauté until golden brown. Add garlic and ginger, and sauté for another minute.
3.    Stir in the turmeric, coriander powder, garam masala, red chili powder, and salt. Cook for 1 minute to release the spices’ aroma.
4.    Add the chopped sauerkraut and cooked, mashed potatoes to the pan. Mix everything thoroughly and cook for 2-3 minutes.
5.    Stir in the cilantro and lemon juice. Set the filling aside to cool.
Step 2: Prepare the Samosa Dough
1.    In a mixing bowl, combine the flour, ghee or oil, carom seeds, turmeric powder, and salt.
2.    Gradually add water, kneading until the dough is firm and smooth. Cover with a damp cloth and let it rest for 10 minutes.
Step 3: Assemble the Samosas
1.    Divide the dough into small portions and roll each into a ball.
2.    Roll each ball into a thin oval or circle (about 4-5 inches in diameter).
3.    Cut the circle in half to create two semi-circles.
4.    Form a cone by folding one semi-circle in half, pinching the edges together.
5.    Fill the cone with a tablespoon of the sauerkraut-potato filling. Seal the open edge of the cone by pinching the sides together, forming a triangular shape.
6.    Repeat with the remaining dough and filling.
Step 4: Fry the Samosas
1.    Heat oil in a deep frying pan over medium heat.
2.    Fry the samosas in batches, turning occasionally, until golden brown and crispy on all sides.
3.    Drain on paper towels to remove excess oil.
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Serve & Enjoy!
•    Serve hot with mint chutney, tamarind chutney, or yogurt sauce on the side for dipping.
•    A side of Indian pickles or a fresh salad complements the dish nicely!
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Why This Works:
✅ Samosas bring the perfect crunch.
✅ Sauerkraut adds a tangy twist, balancing the rich, spiced potato filling.
✅ Indian spices create warmth, while German flavors bring uniqueness.