Potato and pea samosas recipe

Name: Potato and pea samosas recipe
Cook time: 1 h 30 min
Yield: 16
Cuisine: Indian
Ingredients: 500g potatoes; 120ml vegetable oil, plus extra, for deep-frying; 1 onion, finely chopped; 110g (¾ cup) frozen peas, thawed and drained well; 2 tsp finely grated ginger; 2 garlic cloves, finely chopped; 1 small green chilli, finely chopped; 4 tbsp finely chopped coriander; 1 tsp salt; 1 tsp ground cumin; ¾ tsp ground coriander; ¾ tsp garam masala; 1½ tbsp lemon juice; 260g (1 cup) plain yoghurt; 2 tbsp finely chopped mint; 225g-260g (1½-1¾ cups) plain flour; 60ml (¼ cup) chilled water

October 5, 2017

Time:1-2 hoursMakes:16

The samosa has been a popular snack food throughout parts of Asia for centuries, although most people associate them with India. Vegetable-based fillings are more common than those with meat. Traditional accompaniments include chutney and yoghurt, chopped onions and coriander.

Ingredients

500g potatoes
120ml vegetable oil, plus extra, for deep-frying
1 onion, finely chopped
110g (¾ cup) frozen peas, thawed and drained well
2 tsp finely grated ginger
2 garlic cloves, finely chopped
1 small green chilli, finely chopped
4 tbsp finely chopped coriander
1 tsp salt
1 tsp ground cumin
¾ tsp ground coriander
¾ tsp garam masala
1½ tbsp lemon juice
260g (1 cup) plain yoghurt
2 tbsp finely chopped mint
225g-260g (1½-1¾ cups) plain flour
60ml (¼ cup) chilled water

Method

Step 1
Put the potatoes in a saucepan, cover with cold water and bring to the boil. Reduce the heat and simmer for 25-35 minutes or until tender. Drain the potatoes and allow to cool, then peel and cut into 1cm pieces.
Step 2
Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. Cook the onion, stirring, for 6 minutes. Add the peas, ginger, garlic, chilli, half the chopped coriander and 2 tablespoons water. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 3 minutes.
Step 3
Reduce the heat to low, add the potatoes, half each of the salt and cumin, the ground coriander, garam masala and the lemon juice. Cook for 3-4 minutes, stirring occasionally. Transfer to a bowl.
Step 4
Combine the yoghurt, remaining chopped coriander, remaining cumin and the mint. Refrigerate until required.
Step 5
Sift 225g (1½ cups) of the flour and the remaining salt into a bowl. Add the remaining 80ml (⅓ cup) oil and mix to combine. Gradually mix in the chilled water with a flat-bladed knife, using a cutting action, until a dough forms. Turn out and knead on a clean work surface for 5 minutes, adding the remaining flour, 1 tablespoon at a time, if it seems too wet. Shape into a ball and place in an oiled bowl, turning to coat in the oil. Cover with plastic wrap and set aside for 30 minutes.
Step 6
Knead the pastry briefly, then divide into 8 equal portions. Roll each into a ball, place on a lightly greased baking tray and cover with plastic wrap. Working with one ball at a time, roll out to a 16cm diameter circle, then cut in half. Pick up a semi-circle and dampen the straight side with a little water. Shape it into a cone, pinching the edges to seal. Spoon in 2 tablespoons of filling, then dampen the edges and pinch to seal, pleating slightly. Place on a lined tray. Repeat with remaining dough and filling.
Step 7
Fill a small, deep saucepan one-third full with the extra oil and heat to 180C. Fry the samosas, 3-4 at a time, for 6 minutes, turning once, or until golden and crisp. Drain on paper towels. Serve with the herbed yoghurt.