British-Style Vegetable Samosa

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.

• Prep time: 45 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 565
• Protein: 11 g
• Carbs: 73 g
• Fat: 24 g

Ingredients

• 250 g Wheat flour ( sifted )
• 4 tbsp Sunflower oil ( for the dough )
• 100 ml Mineral water ( room temperature )
• 400 g Potato ( small cubes )
• 150 g Green peas ( shelled )
• 1 piece Onion ( finely minced )
• 2 piece Garlic ( minced )
• 2 tbsp ghee ( for frying spices )
• 1 tsp Cumin seeds ( whole )
• 1 tsp Turmeric powder
• 1 tsp Ginger ground
• 1 piece Hot chili pepper ( seeded and minced )
• 1 pinch Gray sea salt

Instructions

1. Making the dough

   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. Cooking the vegetables

   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. Preparing the filling

   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. Shaping and frying

   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.

Chef's tips

• 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.

Storage

Keep for 2 days in the fridge. To reheat, bake for 5 minutes in a hot oven to restore the crust's crunch.