Name: Chickpea and potato samosas with cucumber yoghurt salad
Cuisine: Chinese
Ingredients: 1 teaspoon turmeric powder; 125 g waxy potatoes, diced; 1 green bird’s-eye chilli, minced; 1 teaspoon minced ginger; 2 tablespoons fresh green peas; 6 tablespoons Cucumber Yoghurt Salad with Nigella; vegetable oil for deep-frying; 1 quantity Samosa Pastry; 1 small brown onion, diced; 3 cloves garlic, minced; 1 tablespoon diced tomato; 1 tablespoon ghee; 150 g cooked chickpeas, roughly chopped; 1 tablespoon coriander leaves; 1 teaspoon Paramount’s Garam Masala; 1 teaspoon sea salt

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

Samosas, those well-known fried pastries, are sold as street snacks in India for immediate gratification. The fillings can be made with vegetables or meat — I have given two vegetable versions here, the ones I prefer and use the most.

Ingredients

1 quantity Samosa Pastry
vegetable oil for deep-frying
6 tablespoons Cucumber Y

Asia
China
Vietnam
Japan
Fish course
Snack
Pastry
Pescatarian
Spicy
Southeast Asia

Method

Make and rest the pastry as instructed.
To make the filling, bring a saucepan of water to a boil and cook peas and potato, separately, until tender, then drain and set aside. Melt ghee in a frying pan and sauté onion, garlic, ginger and chilli until softened and beginning to colour. Stir in turmeric and garam masala, then remove from heat and cool. Mix all fill

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