A traditional Indian snack - the perfect addition to curry night.
Ingredients:
Samosa Dough
- 250g plain flour
- 1tsp cumin seeds
- 50ml rapeseed oil
- 6 tbsp water
- 3-4 medium potatoes, peeled & roughly chopped
- 1 onion, diced
- 20g bombay potato spice
- 100g frozen peas
- 1tsp coriander seeds
- 1tsp cumin seeds
- 1tsp chilli powder
- 1tsp ginger
Method:
- Add the flour, cumin seeds and a pinch of salt to a bowl and mix well, add the oil gradually whilst rubbing the mixture between your fingers until it resembles a crumble.
- Begin to gradually add water, a splash at a time, to form a dough, this should be stiff and no kneading should be required.
- Cover the dough with a damp cloth and allow to rest for around 45 minutes.
- Add the potatoes to a pan of salted water & boil until soft (around 15-20 minutes), mash the potatoes and set aside.
- Heat oil in a pan and add the cumin seeds & coriander seeds, allow to sizzle for 1 min before adding the onion and cook until soft, add the mashed potatoes to the pan, along with the rest of the spices & mix well.
- Knead the dough and divide it into 7-8 equal parts, roll the dough into a ball, roll flat and split it in two semi circles.
- Roll each semi circle into a cone, fill with the potato mixture & pinch closed.
- Heat oil in a pan and fry the samosas for around 10-12 minutes until golden brown.
- Serve with chutney & yoghurt dip!
