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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Samosas are one of my all time favourite snacks, especially straight from the pan. I vary the filling to match my vegetable rack but i've always got a few potatoes knocking around and some peas in the freezer. Ingredients:
250 g plain flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground turmeric |
40 g unsalted butter, chilled and diced |
2 tablespoons vegetable oil |
1 small onion, finely chopped |
2 garlic cloves, finely chopped |
1 red chile, seeded and finely chopped |
350 g floury potatoes, cubed and boiled |
75 g frozen peas, thawed |
1 teaspoon ground cumin |
salt |
2 tablespoons fresh coriander, chopped |
vegetable oil, for deep frying |
Directions:
1. Sift the flour, baking powder, salt and tumeric into a bowl. uUsing your fingers, rub the butter into the flour until the mixture resembles breadcrumbs. Stir in about 150mls water to make a soft dough. Knead well for a few minutes, then roll into 8 balls. Cover with a damp cloth and set aside for 30 minutes.
2. Heat the oil in a large frying pan and cook the onion, garlic and chilli for 3-4 minutes until softened and golden. Add the potatoes, mashong down roughly with a fork. Add the peas, cumin and salt to taste; remove from the heat and stir in the coriander.
3. Heat about 5cm of oil in a wok. Meanwhile, roll out each piece of dough into a 10cm round. Spoon an eighth of the potatoe mixture into the centre of each round. Moisten the edge of each round with a little water, then fold over the dough to enclose the filling, pressing the edges to seal, thn gently flatten out each samosa. Fry the samosas in batches for about 2 minutes, turning until crisp and golden brown. Drain on kitchen paper and eat warm.
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