Vegetable samosas

Name: Vegetable samosas
Cook time: 138 min
Total time: 138 min
Yield: 8
Cuisine: India
Ingredients: 250 g Wheat flour; 600 g Potato; 1.5 teaspoons Salt; 2 u Green Chilli; 0.5 teaspoons Chilli Powder; 1 l Vegetable Oil; 1 piece Ginger; 1 handful Coriander; 1 tablespoon Lemon Juice; 1 teaspoon Cumin Seeds; 1 teaspoon Coriander Seeds; 1 teaspoon Garam Masala; 150 g Peas; 100 ml Water

Samosas de verduras

Medium

Contains allergens

Cereales con gluten

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 2 hr
Servings: 8

Summary

Triangular pastries with a crisp, flaky crust and a spiced potato and pea filling, just like the ones sold at street stalls across northern India. They are fried over a gentle heat so they turn golden outside and cook right through.

Ingredients

8 servings

Add to Bring!

250 g Wheat flour
600 g Potato (floury)
1.5 teaspoons Salt (for the pastry and the filling)
2 u Green Chilli (finely chopped)
0.5 teaspoons Chilli Powder
1 l Vegetable Oil (4 tbsp for the pastry, 2 for the filling and the rest for frying)
1 piece Ginger (about 3 cm, grated)
1 handful Coriander (fresh, chopped)
1 tablespoon Lemon Juice
1 teaspoon Cumin Seeds
1 teaspoon Coriander Seeds (crushed)
1 teaspoon Garam Masala
150 g Peas (fresh or frozen)
100 ml Water (cold)

Instructions

Mix the flour with half a teaspoon of salt and 4 tablespoons of oil. Rub it between your fingertips until it looks like damp sand and holds its shape when you squeeze a handful. Add the cold water a little at a time to form a firm, slightly dry dough; knead only until smooth, then cover and rest for half an hour.
40 min
Boil the potatoes whole and unpeeled in salted water until tender. Drain, let them cool slightly, peel and break them up by hand into small, uneven pieces, without mashing.
25 min
Heat 2 tablespoons of oil in a frying pan and toast the cumin and crushed coriander seeds until they crackle. Add the ginger and chilli, then the peas, and cook for 3 minutes. Stir in the potato, garam masala, chilli powder and remaining salt, mixing well and crushing slightly. Off the heat, add the lemon juice and fresh coriander and let the filling cool completely.
8 min
Divide the dough into 8 balls and roll each one into an oval about 20 cm long and 2 mm thick. Cut it in half across the middle: each half makes one samosa.
10 min
Brush the straight edge of one piece with water, fold it over itself into a cone and press the seam, overlapping the edges. Fill with about 2 tablespoons of filling, not right to the top, moisten the open edge and press firmly to seal. Repeat with the rest.
20 min
Heat the oil in a deep pan over a low heat: the samosas should go in when the oil is just warm, around 140 °C, and bubble gently. Fry in batches, turning them, until the pastry is firm and golden, raising the heat for the last minute. Drain on kitchen paper.
35 min
Serve hot or warm with mint or tamarind chutney.

Notes

The potato samosa is a street snack all over northern India, especially in Punjab. The dough should be stiff and barely kneaded, and rubbing the fat into the flour is what makes it flaky. The most common mistake is frying them in very hot oil: the pastry blisters and stays raw inside, so start with warm oil and turn up the heat only at the end. If you can find ajwain (carom seeds), add half a teaspoon to the dough, as is done in India. To bake them instead, brush with oil and bake at 200 °C for about 25 minutes: less crisp but still very good. Uncooked samosas freeze well, first on a tray and then in a bag; fry them from frozen, allowing a little longer.