Starter
Samosas
StarterOrigin: India
Spiced potato-filled pastries, deep-fried until crisp.
Prep
40 min
Cook
20 min
Total time
1 hr
Portions
6
Total weight
949 g
Per portion
158.2 g
Ingredients
Method
Make the dough
- Mix the flour, salt, 2 tablespoons oil and enough water for a firm dough.
- Knead 5 minutes; rest 20 minutes.
Make the filling
- Boil the potatoes; mash roughly.
- Soften the onion in oil; add cumin and chili powder for 30 seconds.
- Stir in the potato, peas and salt. Cool completely.
Shape
- Roll the dough thin; cut into circles or strips.
- Form cones or pockets; fill and seal the edges with water.
Fry
- Heat oil to about 170°C.
- Fry in batches until deep golden (4–6 minutes).
- Drain; serve hot.
Serving
Serve hot with chutney or yoghurt.
Storage
Freeze uncooked; fry from frozen carefully. Cooked samosas reheat in a hot oven.