Golden Spiced Potato & Pea Samosas

⏱ 75 min · Serves 6

Crisp, blistered pastry hugging a fragrant filling of cumin-spiked potato, sweet peas and fresh coriander. Made with a simple hand-rolled dough that fries up shatteringly flaky y - far better than shop-bought. Serve hot with mint yoghurt or tamarind chutney.

Per serving: 435 kcal · 9.0g protein · 58.0g carbs · 19.0g fat

Ingredients

• For the pastry:
• 250g plain flour
• 1/2 tsp salt
• 1/2 tsp ajwain (carom) seeds, optional
• 4 tbsp neutral oil or ghee
• 100-120ml cold water
• For the filling:
• 500g floury potatoes (e.g. Maris Piper), peeled and diced
• 2 tbsp neutral oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 green chilli, finely chopped
• 2 tsp grated fresh ginger
• 150g frozen peas
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp chilli powder
• 1 tsp amchur (dried mango powder) or 1 tbsp lemon juice
• 1 tsp salt, to taste
• 4 tbsp chopped fresh coriander
• To cook and serve:
• 1 litre sunflower oil, for frying
• 2 tbsp plain flour mixed with 2 tbsp water, as sealing paste
• Mint yoghurt or tamarind chutney

Method

1. Make the dough: mix flour, salt and ajwain in a bowl, rub in the oil until it looks like breadcrumbs and holds shape when squeezed. Add cold water a little at a time to form a firm, not sticky, dough. Knead 2 minutes, cover and rest 30 minutes.
2. Boil the diced potatoes in salted water for 8-10 minutes until just tender. Drain well and roughly crush half of them, leaving some chunks.
3. Heat 2 tbsp oil in a pan, add cumin seeds and let them sizzle for 20 seconds. Add onion and cook 5 minutes until soft, then stir in chilli and ginger for 1 minute.
4. Add peas, ground coriander, garam masala, turmeric and chilli powder with a splash of water; cook 3 minutes. Stir in the potatoes, amchur or lemon juice and salt, mashing lightly. Cook 2 minutes, fold in fresh coriander, then cool completely.
5. Divide dough into 6 balls. Roll each into a thin oval about 18cm long, then cut in half across the middle to give 12 semicircles.
6. Take one semicircle, brush the straight edge with flour paste and fold into a cone, sealing the seam. Fill with 2 tbsp filling, pinch the top edges together firmly into a triangle, sealing well. Repeat.
7. Heat the frying oil to 160C. Fry samosas in batches of 4-5 for 6-8 minutes, turning, until pale gold and blistered. Raise heat to 180C and fry for 1-2 minutes more until deep golden and crisp.
8. Drain on kitchen paper and serve hot with mint yoghurt or tamarind chutney.