Potato & Pea Samosas

These samosas are well worth the effort. Once you´ve nailed how to make and shape the pastry, you can fill these delights with pretty much anything! I love to serve mine with a cucumber and mint raita, alongside a beer or two.

IMG_5550

For the filling:

  • 300g peeled and cubed potatoes
  • 1 tbsp oil
  • 1 medium sized onion
  • 2 garlic cloves – crushed
  • 4cm fresh ginger – grated
  • ½ tsp hot chilli powder (optional)
  • ½ tsp ground coriander
  • ½ tsp garam masala
  • 100g frozen peas
  • 2 tsp salt
  • Small bunch of fresh coriander

Method

  1. Parboil the cubed potatoes. Drain and set aside.
  2. Heat the oil in a saucepan on a medium heat.
  3. Add the onion and cook until soft and translucent.
  4. Add the garlic and ginger and fry for a further 4 minutes.
  5. Add the chilli powder, ground coriander, garam masala and frozen peas. Fry for 5 minutes.
  6. Add the parboiled potatoes, salt and fresh coriander to the saucepan. Mix together until all the ingredients are well incorporated.
  7. Remove from the heat and leave to cool completely before filling the samosas.

 

Samosa pastry 

Ingredients

  • 225g plain flour
  • 60ml water
  • 4 tbsp of rapeseed oil
  • ½ tsp salt
  • 500ml sunflower/vegetable oil for frying

Method

  1. Mix all the ingredients together in a large bowl to form a dough.
  2. Knead the dough for around 5 minutes until soft and smooth.
  3. Shape into a ball, wrap in cling film and chill in the fridge for 40 minutes.

 

Assembling the samosas

  1. Remove the pastry from the fridge and divide into 9 equal pieces.
  2. Roll each piece into a 10cm diameter circle and cut in half. Each semicircle is one samosa.
  3. Use your finger to brush some water along the straight edge of one semicircle – this will help to seal the samosa.
  4. Bring the 2 corners together to form a cone shape. Seal along the straight edge.
  5. Fill the cone with the potato mixture. Pinch the tops closed and seal again with water.
  6. Repeat the process for the remaining samosas and place in the fridge for 30 minutes.
  7. Heat the oil in a saucepan on a medium to high heat. Once the oil is hot, drop a few samosas into the pan.
  8. Fry the samosas for 7 minutes or until golden brown.
  9. Remove the samosas and place onto kitchen roll to soak up the excess oil.
  10. Enjoy hot or cold!

For more samosa inspiration, check out my lamb and rosemary filling recipe here.

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