Samosas

Ingredients

• 2 cups all-purpose flour
• 4 tablespoons ghee or vegetable oil
• 1/2 teaspoon ajwain (carom) seeds
• 500g Yukon Gold potatoes, boiled and roughly mashed
• 1 cup frozen peas, thawed
• 1 tablespoon fresh ginger, finely grated
• 2 green chillies, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchur (dried mango powder)
• 1/4 cup fresh coriander leaves, chopped
• 1 teaspoon salt
• Oil for deep frying

Steps

1. 1

   1. Mix flour, ajwain, salt, and ghee together until the mixture resembles breadcrumbs, then add cold water a tablespoon at a time until a firm, non-sticky dough forms. Rest covered for 30 minutes.

2. 2

   2. Heat a splash of oil in a pan over medium heat, fry cumin seeds until they sizzle, then add ginger and green chillies and cook for one minute.

3. 3

   3. Add the mashed potato and peas to the pan along with the ground coriander, garam masala, amchur, and fresh coriander; stir to combine and cook for two minutes, then set aside to cool.

4. 4

   4. Divide the dough into balls, roll each into an oval, cut in half, and shape each half into a cone; fill with the potato mixture, moisten the edges, and press firmly to seal.

5. 5

   5. Heat oil in a deep heavy-bottomed pot to 160°C (320°F) and fry samosas in batches for 8–10 minutes, turning occasionally, until evenly golden brown and the pastry is crisp.

6. 6

   6. Drain on a wire rack or paper towels and serve hot with mint chutney or tamarind sauce.