Samosas are one of my favourite Indian appetisers. That delicious savoury pastry is so good! It’s hard to describe – kind of buttery, crumbly, with a little bit of chewiness.Then filled with a mildly spiced, tender potato and pea filling – so tasty!
Ajwain seeds (also know as carom seeds)
These little seeds look similar to caraway seeds, and they’re of the same family, but taste very different. They have a pungent aniseed-like flavour. It you can’t get hold of any, at a push you can swap for a mixture of dried oregano and thyme (1/2 tsp of each).
The dough is made by mixing together flour, ajwain seeds and salt, then mixing in melted ghee – rubbing it with your fingers to form breadcrumbs. Once we get to the breadcrumb stage, we mix in water, until we get a firm dough. We rest the dough for 30 minutes, then split into 6 balls. Roll out the dough into a rough circle, then slice the circle in half.
The filling
The filling is made by boiling potatoes, until tender. Next we fry up spices, then add peas, drained potatoes, coriander, salt and lemon juice. Everything is mixed together and the potatoes are crushed lightly in the process.
Filling the samosas
Take one of the semi-circles of dough and form it into an open cone, sealing the edge with your fingers. Spoon some of the potato mixture into the cone and seal it shut. You can use a little dab of water to help seal the edges more firmly. Repeat until you have 12 samosas.
Finally we fry the samosa in oil for abour 10-12 minutes, until perfectly golden.
👩🍳PRO TIP The oil shouldn’t be too hot, as this can cause the dough to burn before it’s properly cooked. 160-165C/320-329F is about right.
Don’t want to make your own dough?
You can use spring roll wrappers. The 12″ square wrappers are best.
Cut one wrapper into 4 equare strips (cover the remaining wrappers with a damp tea towel, as the spring roll wrappers dry out quickly). Place a tablespoon of the filling at the bottom of one of the strips. Fold from the bottom to form a triangle, then continue to fold in alternating directions until you run out of wrapper. Tuck in any excess wrapper, or you can cut it off if it’s neater. Seal the edge with a flour paste (made from 2 tbsp flour mixed with 2 tbsp cold water).
Deep fry until golden brown. The oil can be hotter for frying spring roll pastry samosas. 190C/375F gives a nice golden colour. Samosas made with spring roll wrappers will also cook and brown quicker – in about 3-5 minutes.
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