Potato and Pea Samosas
Ingredients
- 250 gWheat flour (sifted)
- 60 gghee (room temperature)
- 400 gPotato (cooked and crushed)
- 100 gGreen peas (fresh or frozen)
- 1 pcOnion (finely chopped)
- 1 pcHot chili pepper (seeded and chopped)
- 1 tspWhole cumin seeds
- 1 tspWhole coriander seeds (crushed)
- 1 tspTurmeric powder
- 1 tspgaram masala
- 1 pcFresh cilantro (chopped)
- 500 mlPeanut oil (for frying)
- 80 mlWater (lukewarm)
- 20 gFresh ginger (grated)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for 2 days in the fridge. Reheat in a 180°C oven to bring back the crunch, never in the microwave.
