Recipe

Samosa

Name: Samosa
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 1 serving
Ingredients: 60 g plain flour; 0.25 tsp salt; 0.25 tsp ajwain (carom seeds); 1.5 tsp sunflower oil; 25 ml cold water; 150 g floury potatoes; 25 g frozen peas; 1 tsp sunflower oil; 0.5 tsp cumin seeds; 1 tsp ginger; 1 green chilli; 0.5 tsp ground coriander; 0.25 tsp garam masala; 0.25 tsp amchur (dried mango powder); 0.25 tsp red chilli powder; 0.25 tsp salt; 1 tbsp fresh coriander; 1 tsp lemon juice; 500 ml sunflower oil

Crisp, flaky pastry triangles stuffed with spiced potato and peas, folded and fried the way street cooks do from Cairo to Delhi. A short, oil-rich maida dough gives the classic bubble-free, brittle shell, and slow frying in cool oil is what keeps it that way.

Snacks Vegan 8g+ fibre

65 min30 prep · 35 cookMedium899 kcalper serving

Instructions

Put 60 g of plain flour in a bowl with 0.25 tsp of salt and 0.25 tsp of ajwain, crushing the ajwain between your palms as it goes in. Add 1.5 tsp of sunflower oil and rub it through the flour for a full minute until the mixture holds its shape when squeezed in your fist, this fat is what makes the shell flaky. Add 25 ml of cold water a little at a time and knead 2-3 minutes to a stiff, smooth dough, firmer than a chapati dough. Cover with a damp cloth and rest 30 minutes.
Meanwhile, boil 150 g of potatoes in salted water for about 15 minutes, until a knife slides in with no resistance, dropping in 25 g of frozen peas for the last 3 minutes. Drain well, let the steam die down, then crush the potato coarsely with a fork, lumps are wanted, not a purée.
Heat 1 tsp of sunflower oil in a small frying pan over medium heat. Add 0.5 tsp of cumin seeds and let them sizzle for 20 seconds, then add 1 tsp of grated ginger and 1 chopped green chilli and fry 30 seconds until fragrant. Lower the heat, stir in 0.5 tsp of ground coriander, 0.25 tsp of garam masala, 0.25 tsp of amchur, 0.25 tsp of red chilli powder and 0.25 tsp of salt for 10 seconds so they bloom without burning.
Tip in the crushed potato and peas and fold over the spices for 2 minutes, pressing lightly so everything is coated. Off the heat, stir through 1 tsp of lemon juice and 1 tbsp of chopped fresh coriander. Taste and adjust the salt and sourness, then spread the filling on a plate and let it cool completely, warm filling steams the pastry and splits it in the oil.