Samosas are sold kerbside in most of India’s regions, stuffed with spiced potatoes or minced lamb. Making your own dough gives them an ultracrisp pastry but you can use 20 small spring roll wrappers if you find making your own pastry a bridge too far. It’s really worth doing and if you have a food processor it’s no more difficult than making shortcrust (pie) pastry.
To make the filling, cook the potato in lightly salted boiling water until knife tender. Drain, then peel and cut into small pieces and mash slightly.
Heat the oil in a frying pan over low to medium heat. Add the onion, garlic, ginger and chilli, season with salt and pepper and cook for 7-8 minutes until soft. Add the spices and stir for 2-3 minutes until fragrant. Add the potato, peas and coriander and toss to combine well. Remove from the heat, transfer to a bowl and stand until cool.
Meanwhile, put the flour, baking powder, vegetable oil and salt in a food processor and pulse until the mixture resembles coarse sand. (Alternatively, combine the ingredients by hand in a bowl.) Add 125 ml (
To assemble the samosas, divide the dough into 10 pieces. Roll each piece on a lightly floured work surface into a circle about 12 cm (
Heat the oil in a wok or heavy-based saucepan to 190°C (375°F). When a piece of bread dropped into the oil sizzles instantly, the oil is ready. Fry the samosas, 3-4 at a time, for 4 minutes or until golden and crisp. Drain on paper towel and serve with the dipping sauces or the chutney.
© 2015 All rights reserved. Published by Murdoch Books.