Prep 40 mins
Cook 10 mins
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.
- 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
- 2 tablespoons fresh coriander, chopped
- vegetable oil, for deep frying
- 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.
- 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.
- 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.