Snacks Recipes - Potato Samosas

Ingredients

• 200g/7 oz plain (all-purpose) flour

• 5ml/1 tsp lemon juice

• salt

• 75ml/3 tbsp lukewarm water

Filling

• 45ml/3 tbsp oil

• 5ml/1 tsp cumin seeds

• 500g/18 oz potatoes, boiled in their skins then chopped

• 5ml/1 tsp garam masala

• 5ml/1 tsp ground roasted cumin

• 2.5ml/1/2 tsp ground ginger

• 2.5ml/1/2 tsp ground red chili

• 2.5ml/1/2 tsp ground turmeric

• salt

• 225g/8 oz peas

• 30ml/2 tbsp lemon juice

• 15ml/1 tbsp sugar

• 60ml/4 tbsp chopped fresh coriander (cilantro)

• 1 small green chili, chopped

Batter

• 15ml/1 tbsp plain (all-purpose) flour

• 15-30ml/1/2 tbsp water

• oil for frying

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Method:

1. Sift 150g/5 oz/1 1/4 cups of flour into a bowl and mix in the lemon juice and salt. Work in the water to form a dough then knead for 5 minutes until the dough is springy and satiny. Cover and set aside for 30 minutes.

2. To make the filling, heat the oil in a heavy-based pan and fry the cumin seeds until lightly browned. Add the potato pieces and fry for 10 minutes until light golden brown. Stir in the garam masala, cumin, ginger, chili, turmeric and salt.

3. Stir in the peas and simmer for about 3 minutes until tender. Stir in the lemon juice and sugar and cook for 2 minutes. Remove from the heat and stir in the coriander and chili. Leave to cool then divide into 16 equal portions.

4. Make a runny batter with the flour and a little water and set aside. Divide the dough into 8 equal portions and roll each one into a ball. Dust with flour then roll into circles. Place a circle on a floured board, smear the top with oil, sprinkle with flour and top with another circle. Repeat this until u have 4 circles one on top of each other.

5. Sprinkle with flour then roll out thinly. Heat a flat frying pan (skillet) over a medium heat. Reduce the heat to low and place the rolled circles in it. Fry for 10-20 seconds until dry, turn over and remove the first layer. Immediately turn over again and remove the second layer and continue until both sides of all layers are cooked. Place on a cooking tray and cover with a tea cloth. Cook the remaining dough.

6. Cut the rounds in half and overlap the flat sides to form a cone shape. Brush the edges with the batter and seal them firmly. Fill the cones with the potatoes mixture, brush the edges with batter and seal firmly. Heat the oil in a deep pan over a medium heat. Gently slip 5 to 6 samosas into the hot oil, reduce the heat to a medium-low and fry gently until crispy light golden brown on all sides.