Potato and Pea Samosas

A thin, crispy pastry that cracks at the first bite. Inside, the potatoes are tender, dotted with sweet peas and toasted spices that fill the kitchen with aroma.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 540
• Protein: 10 g
• Carbs: 73 g
• Fat: 22 g

Ingredients

• 250 g Wheat flour ( sifted )
• 60 g ghee ( room temperature )
• 400 g Potato ( cooked and crushed )
• 100 g Green peas ( fresh or frozen )
• 1 piece Onion ( finely chopped )
• 1 piece Hot chili pepper optional ( seeded and chopped )
• 1 tsp Whole cumin seeds
• 1 tsp Whole coriander seeds ( crushed )
• 1 tsp Turmeric powder
• 1 tsp garam masala
• 1 piece Fresh cilantro ( chopped )
• 500 ml Peanut oil ( for frying )
• 80 ml Water ( lukewarm )
• 20 g Fresh ginger ( grated )

Instructions

1. Dough preparation

   In a bowl, rub the flour with ghee and a pinch of salt until crumbly. Gradually add water until a firm, smooth ball forms. Let rest for 30 minutes under a damp cloth to relax the gluten.

2. Filling preparation

   Boil the potatoes. They are ready when a knife slides in like butter. Peel and crush them coarsely with a fork to maintain texture.

3. Sautéing spices

   Heat a bit of ghee. When it starts to smoke slightly, toss in the cumin and coriander seeds. Add minced onion, chili, and ginger. Stir in potatoes, peas, turmeric, and garam masala. The filling should be dry and aromatic.

4. Shaping triangles

   Divide the dough into balls, roll into thin discs. Cut each disc in half. Form a cone, fill with the mixture, and seal the edges with a bit of water. The seal must be airtight to prevent oil from entering.

5. Frying

   Deep fry the samosas in oil at 170°C. They should brown slowly. Remove when they are golden and uniformly crispy. Drain on paper towels.

Chef's tips

• Don't overwork the dough, or it will become elastic and hard to roll out.
• The oil shouldn't be too hot at the start, otherwise the pastry will blister instead of staying smooth.

Storage

Keep for 2 days in the fridge. Reheat in a 180°C oven to bring back the crunch, never in the microwave.