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Potato, pea & coriander samosas
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Prep Time:
30 minutes
Cook Time:
45 minutes
Total Time:
75 minutes
Delicious crispy Indian appetizers perfect for weekend gatherings with friends.
Ingredients:
  • 2 (about 250g) sebago (brushed) potatoes, peeled
  • 25g butter
  • 6 spring onions, ends trimmed, finely chopped
  • 1 tsp finely grated fresh ginger
  • 2.50 gm ground cumin
  • 1/2 tsp garam masala
  • 150g (1 cup) frozen peas, just thawed
  • 20.00 ml chopped fresh coriander
  • 60ml (1/4 cup) fresh lemon juice
  • Vegetable oil, to deep-fry
  • Mango chutney, to serve
  • 375g (2 1/2 cups) plain flour
  • 2.40 gm salt
  • 160ml (2/3 cup) cold water
  • 60ml (1/4 cup) vegetable oil
Instructions:
  • In a food processor, combine flour and salt, then add water and oil. Process until the dough begins to come together.
  • Transfer the dough onto a lightly floured surface and knead until silky. Form it into a disc, wrap it in plastic, and chill in the fridge for 30 minutes to relax.
  • Boil potatoes until tender for about 15 minutes. Cool in cold water, then drain and pat dry with paper towel before chopping.
  • In a large frying pan over medium-low heat, melt the butter. Stir in the onion, garlic, ginger, cumin, and garam masala, cooking for 5 minutes until the onion softens. Toss in the potato, peas, coriander, and lemon juice, stirring for 1 minute. Season with salt and pepper. Let cool for 20 minutes before serving.
  • Take the dough and divide it into 24 equal portions. Roll out one portion on a lightly floured surface into a 10cm-diameter disc. Place a teaspoon of the potato mixture on one-half of the disc, brush the edges with water, fold in half to enclose the filling, and press the edges to seal. Repeat with the rest of the dough and potato mixture.
  • Pour oil into a saucepan until it reaches a 5cm depth. Heat to 170°C on medium-high heat, the oil is ready when a bread cube browns in 20 seconds. Cook 3 samosas for 2-3 minutes until golden, then place on a plate with paper towel. Repeat with the remaining samosas in 7 more batches, reheating oil between batches. Serve with mango chutney.

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