Samosa

Starter

When I was studying, my mum would make me these delicious samosas as a treat in the evenings.

Serving size

4

Difficulty

Medium

Ingredients

For the pastry — 2 cups refined flour — 3 tbsp vegetable oil — Pinch of salt — ½ tsp caraway seeds

For the filling — 4 potatoes, boiled & mashed — ½ tsp cumin seeds — ½ tsp coriander seeds — 2 green chillies, finely chopped — 1 tsp chopped ginger — Pinch of salt & chilli powder to taste — ½ tsp dried mango powder — Vegetable oil

Cooking Time

60 min

Intensity

Mild

Allergens

Gluten

Method

1. For the dough, add the caraway seeds, salt and oil to the refined flour and mix together for 5 minutes. This will make the pastry crispy.

2. Begin to add some room temperature water to the flour mixture until a dough starts to form.

3. For the filling, heat the vegetable oil in a pan and add the cumin & coriander seeds until they split, then add the chopped ginger and chillies and stir.

4. Add the salt, chilli powder, dried mango powder and mashed potatoes to the pan and mix well.

5. Turn the heat off and allow the mixture to cool until it reaches room temperature. 6. Using a rolling pin, roll the dough on a flat surface, forming it into a circular shape, then cut across the middle, forming two halves.

7. Using one half of the dough, make a cone-shaped pocket and fill with the potato mixture and seal, forming a complete triangle. Make as many as you can from the dough and potato mixture and set aside.

8. Deep fry the samosas in a pan on medium heat until they turn golden brown.

9. Serve hot with coriander chutney and tamarind chutney, and enjoy.