Recipe Index

Ingredients

• 8¾ oz plain flour
• 4 tbsp oil, for the dough
• 1 tsp ajwain seeds
• 21¼ oz potatoes, boiled and crumbled
• 5¼ oz peas
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 green chilli, chopped
• 2½ cups vegetable oil, for frying
• tamarind chutney, to serve

Method

1. Make the pastry: put the flour, ajwain and a pinch of salt in a bowl and rub in the 4 tbsp oil until the mixture holds together when squeezed — that is the crispness. Add just enough cold water to make a stiff dough, then rest it for 30 minutes.
2. Make the filling: heat a little of the frying oil, fry the cumin seeds for 30 seconds, then add the peas, crumbled potatoes, ground coriander, garam masala and green chilli. Cook for 3 minutes, season well, and cool completely.
3. Roll the dough thin, cut into rounds, cut each in half, form each half into a cone with a wet seam, fill with the potato mixture and seal the open edge firmly.
4. Heat the frying oil to 320°F and fry the samosas low and slow in batches for 8 to 10 minutes, until deep golden and crisp all the way through.
5. Drain on a wire rack and serve hot with tamarind chutney.

Prep: 30 min · Cook: 25 min · Total: 55 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data