Golden Punjabi Potato & Pea Samosas

⏱ 90 min · Serves 6

Crisp, blistered pastry shells packed with spiced potato, sweet peas and a hit of toasted cumin. Made from scratch with a simple flour dough, these fry up shatteringly crisp and taste far better than any takeaway version. Serve hot with tamarind or mint chutney.

Per serving: 428 kcal · 9.2g protein · 54.0g carbs · 19.5g fat

Ingredients

• 300g plain flour
• 1/2 tsp salt
• 4 tbsp ghee or neutral oil (for the dough)
• 120ml cold water, approximately
• 500g floury potatoes (Maris Piper), peeled and diced
• 150g frozen peas
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 tbsp grated fresh ginger
• 1 green chilli, finely chopped
• 1 tsp ground coriander
• 1/2 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp amchur (dried mango powder) or 1 tsp lemon juice
• 1 tsp salt, to taste
• 3 tbsp chopped fresh coriander
• 1 litre vegetable oil, for deep frying

Method

1. Rub the flour, 1/2 tsp salt and 4 tbsp ghee together with your fingertips until it looks like breadcrumbs and holds shape when squeezed.
2. Add the cold water a little at a time to form a firm, stiff dough. Knead for 3 minutes, cover with a damp cloth and rest 30 minutes.
3. Meanwhile boil the diced potatoes in salted water for 10-12 minutes until just tender. Drain well and roughly crush, leaving some chunks.
4. Heat 2 tbsp oil in a pan, sizzle the cumin seeds for 20 seconds, then add ginger and green chilli and fry 1 minute.
5. Stir in coriander, garam masala and turmeric for 30 seconds, then add the peas and a splash of water and cook 3 minutes.
6. Fold in the potatoes, amchur, salt and fresh coriander. Taste, then cool completely.
7. Divide the dough into 6 balls. Roll each into a thin oval about 18cm long, then cut in half across the middle to give 12 semicircles.
8. Brush the straight edge with water, fold into a cone and seal the seam. Fill with 2 tbsp of the mixture, pinch the top edge firmly shut with a pleat. Repeat.
9. Heat the frying oil to 150C. Fry the samosas in batches for 8-10 minutes, turning, until pale gold and blistered.
10. Raise the heat to 180C and fry each batch again for 2 minutes until deep golden and crisp. Drain on kitchen paper and serve hot with chutney.