Samosa

Ingredients

Pastry

• 300 g plain flour
• 4 tablespoons ghee (or vegetable oil)
• 1 teaspoon ajwain (carom) seeds
• ¾ teaspoon salt
• 120 ml cold water (approximately)

Filling

• 500 g floury potatoes (Maris Piper or King Edward; boiled in skins, peeled, roughly crushed)
• 100 g frozen peas (thawed)
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 tablespoon ginger (finely grated)
• 2 green chillies (finely chopped)
• 1 teaspoon coriander seeds (lightly crushed)
• 1 teaspoon ground cumin
• 1 teaspoon Garam Masala
• ½ teaspoon ground turmeric
• 1 ½ teaspoons amchur (dried mango powder)
• ½ teaspoon Kashmiri chilli powder
• 1 teaspoon salt
• 1 small handful coriander leaves (chopped)
• ½ lemon (juice)

To fry

• 1 litre vegetable oil (or sunflower oil)

Method

Stage 1 - Pastry

1. Combine the flour, ajwain and salt in a bowl.
2. Rub in the ghee with your fingertips until the mixture resembles coarse breadcrumbs and clumps when squeezed.
3. Add the cold water a tablespoon at a time, mixing to a stiff, firm dough (much firmer than chapati dough).
4. Knead for 2 minutes until smooth.
5. Wrap in cling film; rest 30 minutes at room temperature.

Stage 2 - Filling

1. Heat the oil in a wide pan over medium heat.
2. Add the cumin seeds; sizzle 10 seconds.
3. Add the ginger and green chilli; cook 30 seconds.
4. Add the coriander seeds, ground cumin, turmeric and chilli powder; stir 20 seconds.
5. Add the crushed potato and peas; mix to coat in the spices; cook 3-4 minutes.
6. Stir in the garam masala, amchur, salt, lemon juice and coriander leaves.
7. Taste, adjust salt and amchur (the filling should be vivid, slightly sour, salty).
8. Cool completely before filling (warm filling tears the pastry).

Stage 3 - Shape

1. Divide the dough into 6 equal balls.
2. Roll one ball into a thin oval, about 18 cm long, 12 cm wide, 2 mm thick.
3. Cut in half across the middle to make 2 semicircles.
4. Brush the straight edge with a little water.
5. Bring the two corners of the straight edge together to form a cone; press to seal the seam (the seam must be tight or filling escapes).
6. Hold the cone open; spoon in 2 tablespoons of filling; press down to compact.
7. Brush the open edge with water; pinch closed in a flat seam, pressing firmly.
8. Press the top seam flat in a small pleat or fold to give the classic ridge.
9. Repeat with the rest. Rest the formed samosas 10 minutes on a tray.

Stage 4 - Fry

1. Heat the oil to 140°C in a deep heavy pan (lower than usual; this is critical for blistering).
2. Lower 4 samosas in at a time.
3. Fry slowly 8-10 minutes at this gentle heat - they should not colour, only set and lightly puff.
4. Raise the heat to 180°C.
5. Fry another 2-3 minutes until deep golden and crisp with the classic blistered surface.
6. Lift onto kitchen paper.