India / Snacks
Samosa
Triangles of potato and pea in a ghee-rich pastry. Fried on a moderate flame, never a fierce one.
Ingredients
- Plain flour300 g
- Ghee for the dough60 g
- Ajwain seeds1 tsp
- Cold water100 ml
- Potatoes, boiled600 g
- Peas150 g
- Cumin seeds1 tsp
- Ground coriander2 tsp
- Amchur or lemon juice1 tsp
- Garam masala1 tsp
- Green chilli2
- Oil for frying700 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Rub the ghee into the flour with the ajwain and salt until it looks like damp sand: squeezed in a fist it should hold its shape.
Add cold water a little at a time to a firm, tight dough — stiffer than a dumpling dough. Cover it and rest it half an hour.
Fry the cumin in a spoon of oil, add the chilli, spices, peas and coarsely crushed potato. Warm it five minutes and cool it.
Divide the dough into balls, roll each into an oval and cut it in half. Form a cone from each half, wetting the straight edge.
Fill the cone, pinch the top firmly shut and set it seam up. A weak seam opens in the oil.
Lower them into oil at 150 °C and fry twelve to fifteen minutes, raising it to 180 °C at the end. The pastry should carry fine blisters rather than large ones.
