Spicy Potato Samosas
Ingredients
Filling
- 450g peeled white potatoes
- 2 tbsp veg oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 green chilli finely chopped
- 1 medium onion finely chopped
- 1/2 tsp cayenne pepper (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- Handful frozen peas
- Salt
- Handful chopped fresh coriander
Pastry
- 50g butter
- 225g plain flour
- 1/2 tsp salt
- 80-100ml cold water
Preparation
Make the pastry by adding the flour, salt, and butter and rubbing them in. Add the water and combine with your hands into a dough. Knead the dough for a few minutes, then put it in the fridge.
Make the filling by boiling the potatoes as you normally would to make mash. In a separate pan, heat the oil to a medium-high heat, then stir in the mustard and cumin seeds. When the mustard seeds start popping, add the onion, green chilli, and a pinch of salt. Fry until the onions are soft, stirring regularly.
Add the rest of the spices and stir fry for a couple of minutes before stirring in the peas. Drain and roughly mash the potatoes then stir in until the potatoes are thoroughly coated with the spices. Season with salt and stir in the chopped coriander. Set aside.
Divide the dough into 8 balls. Roll a ball out into a thin disc, cut around a side plate (approximately 11cm wide) then cut down the centre. Each half is a samosa case.
Get a little pot of cold water, then take one pastry case and wet the edge of the straight side with your finger, then fold in half. Press the wet edges together, so you have a little cone. Fill the cone with the potato mixture leaving a small edge, wet the edge and press together to make a parcel. Repeat.
Deep fry on hob mark 4 until golden brown.
