Potato and pea samosa recipe

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Potato and pea samosa recipe

North Indian street snack; spiced potato and pea wrapped in light nigella pastry.

Ingredients

Filling
  • 2 Large potatoes
  • 1 1 inch piece of ginger, grated
  • 1 Large onion, coarsely chopped
  • 200 g Frozen peas
  • 2 tbsp Corn oil
  • 1 Green chilli, finely chopped
  • 1 tsp Coriander powder
  • 1 tsp Amchoor
  • 1 tsp Cumin seeds
  • 1 tsp Asafoetida (optional)
  • 1 tsp Salt
  • 2 tsp Lemon juice
  • 1 handful Fresh coriander
  • 2 Large potatoes
  • 1 1 inch piece of ginger, grated
  • 1 Large onion, coarsely chopped
  • 7.1 oz Frozen peas
  • 2 tbsp Corn oil
  • 1 Green chilli, finely chopped
  • 1 tsp Coriander powder
  • 1 tsp Amchoor
  • 1 tsp Cumin seeds
  • 1 tsp Asafoetida (optional)
  • 1 tsp Salt
  • 2 tsp Lemon juice
  • 1 handful Fresh coriander
  • 2 Large potatoes
  • 1 1 inch piece of ginger, grated
  • 1 Large onion, coarsely chopped
  • 7.1 oz Frozen peas
  • 2 tbsp Corn oil
  • 1 Green chilli, finely chopped
  • 1 tsp Coriander powder
  • 1 tsp Amchoor
  • 1 tsp Cumin seeds
  • 1 tsp Asafoetida (optional)
  • 1 tsp Salt
  • 2 tsp Lemon juice
  • 1 handful Fresh coriander
Pastry
  • 300 g Plain flour
  • 50 g Butter, melted
  • 75 ml Warm water
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 0.5 tsp Nigella seeds
  • 10.6 oz Plain flour
  • 1.8 oz Butter, melted
  • 2.6 fl oz Warm water
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 0.5 tsp Nigella seeds
  • 10.6 oz Plain flour
  • 1.8 oz Butter, melted
  • 0.3 cup Warm water
  • 0.5 tsp Salt
  • 0.5 tsp Sugar
  • 0.5 tsp Nigella seeds

Details

  • Cuisine: Indian
  • Recipe Type: Snack
  • Difficulty: Medium
  • Preparation Time: 45 mins
  • Cooking Time: 25 mins
  • Serves: 4

Step-by-step

  1. Method for the pastry: Add the melted butter to the flour and mix through, add salt, sugar and nigella seeds. Add warm water and mix until you have a soft dough, cover with a moist cloth and chill. Take the dough out 30 minutes before you're ready to make the samosas.
  2. Method for the filling: Boil the potatoes in their skin for 10 minutes, remove skin and dice in to 1cm cubes.
  3. Method for the filling: Take a large wok and heat the corn oil over a moderate heat, add the cumin seeds and asafoetida; allow the seeds to splutter. Add the onion, green chilli and ginger and sauté until the onions become translucent. Add the potatoes, peas and toss with the onions. Reduce the heat and sprinkle in coriander powder, chilli powder and amchoor.
  4. Method for the filling: Stir and coat the potatoes evenly and continue to cook for 5 minutes. Once the potato crumbles easily remove from the heat and cool. Once cool, adjust the seasoning, drizzle in the lemon juice and sprinkle over with fresh coriander.
  5. Method to cook:Take a golf ball size dough ball and roll into a circle about 15cm wide. Cut the disc in half and make cones with each half, stuff with 1 tbsp of lamb mixture and pinch the excess dough to seal the ends using water. Fry the samosa in corn or rapeseed oil, at 150/160°c. Move the samosa around casually to allow for even cooking until golden.

More recipes by Aktar Islam

Aktar's restauarant - Lasan restaurant

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