This homemade samosa recipe brings the authentic flavours of India to your kitchen, with a spiced potato and pea filling wrapped in a flaky golden crust. Perfect as an appetiser or snack, these samosas are best enjoyed with a refreshing mint chutney.
Ingredients:
FOR THE FILLING:
- 1 large russet potato, peeled and cut into large chunks
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 green chilli, chopped
- 2 tsp freshly grated ginger
- 1 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp asafoetida
- 1/4 tsp amchur
- 1/2 cup frozen peas, thawed
- 1/4 cup chopped fresh coriander
- Kosher salt
FOR THE DUPES:
- 2 cups all-purpose flour
- 1 teaspoon ajwain seeds
- 1/2 tsp kosher salt
- 4 tbsp melted ghee
- 6 tbsp ice water
- Vegetable oil, for frying
- Mint chutney, to serve
Method of cooking:
Boil and mash the potato pieces.
Heat 1 tbsp of ghee in a pan and add the cumin seeds. When they start sputtering, add the green chilli and ginger and sauté for a minute.
Add the mashed potatoes, garam masala, turmeric, asafoetida and amchur. Mix well.
Stir in the peas and cook for a further 2-3 minutes.
Remove from the heat, add the chopped coriander and salt to taste. Allow the filling to cool.
In a bowl, mix the flour, ajwain seeds and salt.
Add the melted ghee and rub into the flour until the mixture resembles breadcrumbs.
Gradually add iced water and knead to a stiff dough.
Cover with a damp cloth and leave to rest for about 30 minutes.
Divide the dough into small balls and roll each into a thin circle.
Cut each circle in half to make two half circles.
Take one of the semicircles, moisten the edge and form a cone by bringing the straight edges together.
Fill the cone with the potato filling and seal by pressing the edges together.
Heat the oil in a deep frying pan and fry the samosas until golden brown on all sides.
Serve hot with mint chutney.
