Golden Pea & Potato Samosas

⏱ 75 min · Serves 4

Crisp, flaky pastry parcels stuffed with spiced potato, sweet peas and fresh coriander. Made with a simple homemade dough that fries up shatteringly crisp — far better than shop-bought, and easier than you'd think.

Per serving: 610 kcal · 13.0g protein · 78.0g carbs · 27.0g fat

Ingredients

• For the dough:
• 250g plain flour
• 1/2 tsp salt
• 1/2 tsp carom seeds (ajwain), optional
• 3 tbsp sunflower oil
• approx. 90ml cold water
• For the filling:
• 500g floury potatoes (e.g. Maris Piper), peeled and cubed
• 150g frozen peas
• 2 tbsp sunflower oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 green chilli, finely chopped
• 2 tsp finely grated ginger
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp amchur (dried mango powder) or 1 tbsp lemon juice
• 1 tsp salt, or to taste
• 4 tbsp chopped fresh coriander
• To finish:
• 1 litre sunflower or vegetable oil, for frying
• 2 tbsp plain flour mixed with 2 tbsp water, to seal

Method

1. Make the dough: mix flour, salt and ajwain in a bowl, rub in the 3 tbsp oil until it resembles breadcrumbs and holds together when squeezed. Add water a little at a time to form a firm, stiff dough. Knead 3-4 minutes, cover and rest 30 minutes.
2. Boil the potatoes in salted water until just tender, 10-12 minutes. Add the peas for the final minute, then drain well and leave to steam-dry.
3. Heat 2 tbsp oil in a frying pan, add cumin seeds and sizzle 20 seconds. Add onion and cook 6-8 minutes until soft and golden.
4. Stir in chilli, ginger, ground coriander, garam masala and turmeric; cook 1 minute until fragrant.
5. Add the potatoes and peas, salt and amchur. Mash roughly with the back of a spoon, leaving plenty of texture. Cook 2 minutes, stir through fresh coriander, then cool completely.
6. Divide dough into 8 balls. Roll each into a thin oval about 16cm long, then cut in half across the middle to give two half-moons.
7. Brush the straight edge of a half-moon with flour paste, fold into a cone and press the seam firmly. Fill with 1 heaped tbsp of filling, brush the open top edge with paste and pinch tightly shut. Repeat to make 16 samosas.
8. Heat frying oil to 160C. Fry samosas in batches of 4-5 for 6-8 minutes, turning, until pale gold and blistered, then raise the heat to 180C and fry 1-2 minutes more until deep golden and crisp.
9. Drain on kitchen paper and serve hot with mint yoghurt or tamarind chutney.