British-Style Vegetable Samosa
Ingredients
- 250 gWheat flour (sifted)
- 4 tbspSunflower oil (for the dough)
- 100 mlMineral water (room temperature)
- 400 gPotato (small cubes)
- 150 gGreen peas (shelled)
- 1 pcOnion (finely minced)
- 2 pcGarlic (minced)
- 2 tbspghee (for frying spices)
- 1 tspCumin seeds (whole)
- 1 tspTurmeric powder
- 1 tspGinger ground
- 1 pcHot chili pepper (seeded and minced)
- 1 pinchGray sea salt
Method
A golden, brittle crust releasing a steaming potato and pea filling. The sharp aroma of toasted cumin and ginger hits from the very first bite.
- 1
Mix flour with sea salt and sunflower oil. Rub with fingertips until a fine sandy texture is achieved. Gradually pour in mineral water. Knead until smooth and no longer sticky. Rest for 30 minutes under a cloth.
- 2
Cook potatoes in boiling water until tender. Drain and mash roughly with a fork to keep some texture. Blanch the peas until firm-tender.
- 3
Heat ghee in a pan. Toss in cumin seeds: when they crackle, add chopped onion, garlic, and chili. Dust with turmeric and ground ginger. Stir in potatoes and peas. Filling must be dry and well coated in spices.
- 4
Divide dough into balls, roll thinly into circles, then cut in half. Form cones, fill with cooled stuffing, and seal edges with water. Deep fry in sunflower oil at 180°C. Remove when the crust is uniformly golden and crispy.
Frequently asked questions
How do you get this dish right?
- Don't overwork the dough once water is added, or it will become elastic and hard to roll.
- Frying oil must be hot: if it's too cool, the dough will absorb fat instead of searing.
- Let the filling cool completely before assembly to prevent the dough from getting soggy.
How long does this dish keep?
Keep for 2 days in the fridge. To reheat, bake for 5 minutes in a hot oven to restore the crust's crunch.
