Traditional Potato & Pea Samosas
These potato and pea samosas are a great vegan treat that the whole family will enjoy.
Ingredients
For the samosa dough:
- 2 cups all purpose lour
- 1 teaspoon carom seeds
- 1/4 teaspoon baking powder
- 1 1/2 teaspoons salt
- 4 tablespoons vegetable oil
- warm water as required
For the samosa filling:
- 2 - 3 tablespoons vegetable oil
- 1/2 teaspoon cumin seeds
- 1 medium onion diced finely
- 1 inch piece ginger 2 ½ cm piece chopped finely
- 1 - 2 Thai chili chopped finely
- 1 teaspoon turmeric
- 1 - 2 teaspoons ground cumin
- 1/2 teaspoon dried mango powder
- 1/2 teaspoon garam masala
- 2 large potatoes chopped
- 1 - 2 cups water 240-475 ml
- 1/2 cup fresh peas or frozen peas
- half a lemon juiced
- salt to taste
- cilantro large handful, chopped
Instructions
For the samosa dough:
- In a large bowl, add in the sifted flour, baking powder, salt and carom seeds. Combine and make a well in the center.
- Add 4 tablespoons of oil and knead the dough until all the ingredients are well combined and the dough is crumbly and coarse.
- Pour in the warm water gradually, kneading until the dough becomes nicely elastic and soft. After about 5 minutes of kneading the dough should be smooth.
- Allow it to rest covered with cling film in the fridge for at least 30 minutes. (You can leave it overnight, if you have the time.)
- Take the dough out of the fridge to return to room temperature before assembling the samosas.
For the samosa filling:
- In a deep saucepan, heat about 2-3 tablespoons of oil and toast the cumin seeds until fragrant and sizzling. Then introduce the onion and sauté for about 5 minutes, until soft.
- Stir in the chilies, ginger and spices and fry them for a few minutes before adding in the finely chopped potatoes.
- Sauté everything together until the potatoes begin to soften at the edges (about 5-7 minutes), then add just enough water to cover the potatoes and cook for 15-25 minutes until the potatoes turn soft.
- Next, it's time to add the peas and allow to cook with the other ingredients for a couple of minutes. Taste to mixture and season with salt and lemon juice according to your preference.
- Take the samosa filling off the heat and mash it roughly, adding in the handful of cilantro, then let cool completely before continuing to form the samosas.
Assembling the Samosas:
- Begin by dividing the room-temperature dough into 6 equal pieces. Keep them covered in plastic wrap to avoid them drying out while you work with each piece individually.
- Take one piece of dough and roll it out onto a lightly floured surface with a rolling pin. Flatten it out to an oval until it's thin and translucent.
- Cut the oval in half width ways and create a cone shape around the straight line. Dampen the straight edge with some water and pinch the edges of the cone together to seal them.
- Take about a handful or a lemon-sized piece of filling and stuff it into the cone, then seal the samosa by flipping the round edge of the cone, forming a triangle.
- Make sure all the edges are sealed (use water to make them more sticky if needed) and pinch them tightly. You can also press a fork along the sides to create a decorative pattern, if you like.
- Deep fry the samosas in canola oil until the pastry becomes crispy and golden.
- Serve hot an enjoy!
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