Potato and Pea Samosas

MAKING SAMOSAS FROM SCRATCH IS AN EFFORT, BUT WORTHWHILE. WHY NOT GET OTHERS TO JOIN IN, ROLLING, FILLING AND SEALING THE SAMOSAS ON YOUR OWN LITTLE PRODUCTION LINE? IF YOU WOULD RATHER NOT FRY THE SAMOSAS, WRAP IN SHORTCRUST PASTRY AND BAKE INSTEAD.

MAKES 16–20 | PREPARATION TIME: 40 MINUTES | COOKING TIME: 30 MINUTES

FRESH

55g onion, finely chopped

55g cooked peas

2 small green chillies, thinly sliced

5mm piece ginger, peeled

550g cooked potatoes, peeled and roughly mashed

3 tablespoons finely chopped coriander

1 quantity Rich Indian Pastry

SPICES

1 tablespoon cumin seeds

1 tablespoon coriander seeds, lightly crushed

½ teaspoon garam masala

1½ teaspoons fenugreek leaves

PANTRY/LARDER

2 tablespoons oil, plus extra for deep-frying

1½ teaspoons salt, or to taste

1 tablespoon plain flour, plus extra for dusting

1. Heat the 2 tablespoons oil in a large frying pan over a low–medium heat. Add the cumin seeds and coriander seeds and stir-fry for 20 seconds.

2. Add the onion, turn up the heat slightly and fry for 3–4 minutes until the onion is golden brown. Add the cooked peas, garam masala, chillies, ginger, fenugreek and salt and fry for 1 minute. Reduce the heat, mix in the mashed potato and chopped coriander and stir until well combined.

3. Mix together the flour and 2 tablespoons water to make a paste. Set aside.

4. Heat the oil for deep-frying in a deep saucepan to 180°C/350°F (see Note).

5. To assemble the samosas, divide the pastry dough into 4 small balls. Roll each ball into a circle about 12cm wide. Cut each circle in half. Each half moon will yield 1 samosa.

6. Add a spoonful of filling to the centre of each half-moon shape. Dip your finger in the sticky flour paste and run along the edges. Fold the side in to form a cone, making sure to seal the edges tightly. Leave on a floured tray. Work quickly to prevent the samosas drying out. Dust off any excess flour and deep-fry until golden. Remove and drain on paper towel.