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Pea samosas with coriander and coconut chutney
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Prep Time:
70 minutes
Cook Time:
30 minutes
Total Time:
100 minutes
Ingredients:
  • 225g plain flour
  • 1.20 gm salt
  • 40g ghee or butter
  • 80ml water
  • 1 small brown onion, finely chopped
  • 100g butternut pumpkin, peeled, seeded, finely chopped
  • 1 pontiac potato, peeled, finely chopped
  • 80g pea
  • 1 tsp cumin seeds
  • 1/4 tsp caraway seeds
  • 1/2 tsp ground coriander
  • 1.25 gm ground cinnamon
  • Vegetable oil, to deep-fry
  • 100g desiccated coconut
  • 250g yoghurt
  • 125.00 ml finely chopped coriander
  • 1 long green chilli, seeded, finely chopped
Instructions:
  • In a small bowl, mix together coconut, yogurt, fresh coriander, and chili. Season with salt and pepper, then cover with plastic wrap and refrigerate.
  • In a medium bowl, mix the flour and salt. Add half of the ghee and use your fingertips to blend it into the flour until it resembles fine breadcrumbs. Create a well in the center, pour in the water, and stir until just combined. Transfer the dough onto a clean work surface and knead for 5 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 30 minutes.
  • Heat the remaining ghee in a large frying pan over medium-high heat. Sauté the onion for 2-3 minutes until light golden. Add pumpkin and potato, cook for 5 minutes until tender. Stir in peas, cumin, caraway, coriander, and cinnamon, cook for 2 minutes until aromatic. Season with salt and pepper, then set aside to cool.
  • 1. Section the dough into 4 equal parts. Roll out each portion with a rolling pin to create a disc roughly 2mm in thickness. Use an 8cm pastry cutter to shape the discs. Add 1 tablespoon of pumpkin mixture onto each disc and fold over to secure the filling. Pinch the edges to seal, and transfer to a baking tray. Repeat the process with the rest of the dough and pumpkin mixture.
  • Fill a large saucepan with oil until it reaches a depth of 6cm and heat it to 180°C (to test readiness, a cube of bread will brown in 15 seconds). Carefully add a quarter of the samosas and fry for 3-4 minutes until golden and heated through. Remove using a slotted spoon onto a plate lined with paper towel. Repeat with the rest of the samosas in 3 more batches.
  • Transfer to a beautiful serving platter and enjoy right away with the flavorful coriander chutney.

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