Vegetable Samosas

A golden, crispy pastry shell opening to a steaming filling of tender potatoes and spiced peas. The scent of toasted cumin and garam masala hits you at the first bite.

• Prep time: 45 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 572
• Protein: 11 g
• Carbs: 74 g
• Fat: 24 g

Ingredients

• 250 g Wheat flour ( sifted )
• 70 g ghee ( room temperature )
• 80 ml Mineral water ( lukewarm )
• 400 g Potato ( small cubes )
• 100 g Green peas ( fresh or frozen )
• 1 piece Onion ( finely minced )
• 2 piece Garlic ( minced )
• 1 tsp Cumin seed ( whole )
• 1 tsp Turmeric powder
• 1 tbsp garam masala
• 1 tsp Hot pepper en poudre
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.5 piece Fresh cilantro ( chopped )
• 500 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 tsp Ajwain seeds

Instructions

1. Prepare the dough

   In a mixing bowl, combine the flour, salt, and ajwain seeds. Rub the ghee into the flour with your fingertips until it reaches a wet sand texture. Gradually pour in the water and knead to obtain a firm, smooth dough. Cover with a damp cloth.

2. Cook the filling

   Boil the potatoes until tender. Peel and coarsely mash them with a fork to keep some chunks. Sauté the onion, garlic, and ginger in a bit of ghee. Add the cumin seeds, turmeric, chili powder, and garam masala. When the spices are fragrant, stir in the potatoes and peas.

3. Shape the samosas

   Divide the dough into balls, roll them into thin discs, then cut them in half. Form a cone with each half-disc by sealing the edges with a little water. Generously fill with the stuffing and close the base by pressing firmly. The dough should be tight.

4. Frying

   Heat the sunflower oil to 170°C. Deep-fry the samosas in small batches. The crust should brown evenly and become very crispy. Drain on paper towels as soon as they sound hollow when tapped.

Chef's tips

• Don't overwork the dough after adding water; it needs to stay firm to be crispy.
• Let the filling cool completely before stuffing, or the steam will make the pastry soggy.
• Fry over medium heat: if the oil is too hot, the outside burns while the inside stays raw.

Storage

Keep for 2 days in the fridge. To restore crispiness, reheat for 5 minutes in a hot oven, never in the microwave.