Superb Samosas
You really can't beat a good samosa; they're such a joyous thing to chow down on. Glorious golden triangles of crispy pastry filled with delicious, perfectly spiced vegetables and served with a cooling cucumber and mint raita, these are sure to be a hit with anyone you cook them for!
Serves
Ingredients
For the dough
<item-todo-done>1 ½ tsp sea salt<item-todo-done><item-todo-done>1 ½ tbsp vegetable oil<item-todo-done><item-todo-done>225g plain flour<item-todo-done><item-todo-done>75ml water<item-todo-done><item-todo-done> tbsp vegetable oil for frying - around 1 litre<item-todo-done>
For the filling
<item-todo-done>1 tsp cumin seeds<item-todo-done><item-todo-done>1 tsp garam masala<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 white onion<item-todo-done><item-todo-done>1 potato - around 150g<item-todo-done><item-todo-done> thumb sized piece of fresh ginger<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done> pinch of chilli powder<item-todo-done><item-todo-done>100g frozen peas<item-todo-done><item-todo-done>½ small bunch of coriander<item-todo-done><item-todo-done>150ml water<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the raita
<item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>200g plant-based yoghurt<item-todo-done><item-todo-done>½ lime<item-todo-done><item-todo-done>½ small bunch of coriander<item-todo-done><item-todo-done>½ small bunch fresh mint<item-todo-done>
Before you start
Medium saucepan with a lid over a medium heat l Clean work surface dusted liberally with flour l Line a baking tray with parchment paper l Large saucepan l Cooking thermometer (optional) l Line a large plate with kitchen paper
Make the filling
- Peel and finely chop the onion
- Peel the potato and cut it into 1cm cubes
- Peel and finely grate the ginger and garlic
- Heat 1 tablespoon of the oil in the medium saucepan
- Add the onion and fry for 2–3 minutes until softened
- Add the ginger, garlic and spices and fry for 2 minutes until fragrant
- Add the potatoes, peas and a generous pinch of salt, stir to mix
- Pour in the water
- Cover the pan and cook for 13–15 minutes over a medium heat, until the potato is tender
- Roughly chop the coriander and fold it in
- Taste and season
- Crush the potatoes a little with a fork, tip them into a bowl and set them aside to cool to room temperature
- Put the bowl in the fridge to chill for 15–20 minutes
Make the dough
- Measure the flour and salt into a bowl and stir to combine
- Make a well in the centre, add the oil and water and mix
- Once the ingredients have come together, tip on to the floured surface and knead for 5–7 minutes until you have a smooth dough
- Put the dough back in the bowl, cover and set aside for 30 minutes
Make the raita
- Finely chop the coriander
- Pick the leaves from the mint and finely chop
- Add the herbs, dairy-free yoghurt and the juice of the lime to a bowl and stir to combine
- Taste and season with salt and pepper
Fill the samosas
- Divide the dough into 9 even balls
- Roll each ball into a 12cm circle and cut each circle in half
- Take one semicircle and lightly brush the straight edge with water
- Bring the two corners of the straight edge together to form a cone, overlapping the edges by about 1cm
- Press the overlap together to seal
- Spoon 1 tablespoon of the filling into the cone
- Pinch the top together to seal
- Lay the samosa on the lined tray and repeat to make 18 samosas
Fry the samosas and serve
- Pour the vegetable oil into the saucepan so that it comes halfway up the side of the pan
- Heat the oil to 180°C, or until the oil sizzles around the edges when you dip in a wooden spoon
- Gently lower 4–5 samosas into the oil and fry for 2–4 minutes until golden, puffed and crispy
- Transfer the samosas to the lined plate and repeat until all the samosas are cooked
- Serve immediately with the raita on the side