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Categories:
flour baking powder salt ground turmeric unsalted butter vegetable oil onion garlic red chile floury potatoes frozen peas ground cumin salt fresh coriander vegetable oil
Viewed: 30 - Published at: 4 years agoIngredients
- 250 g plain flour
- 2 teaspoons baking powder
- 12 teaspoon salt
- 12 teaspoon ground turmeric
- 40 g unsalted butter, chilled and diced
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chile, seeded and finely chopped
- 350 g floury potatoes, cubed and boiled
- 75 g frozen peas, thawed
- 1 teaspoon ground cumin
- salt
- 2 tablespoons fresh coriander, chopped
- vegetable oil, for deep frying
Method
- Sift the flour, baking powder, salt and tumeric into a bowl.
- uUsing your fingers, rub the butter into the flour until the mixture resembles breadcrumbs.
- Stir in about 150mls water to make a soft dough.
- Knead well for a few minutes, then roll into 8 balls.
- Cover with a damp cloth and set aside for 30 minutes.
- Heat the oil in a large frying pan and cook the onion, garlic and chilli for 3-4 minutes until softened and golden.
- Add the potatoes, mashong down roughly with a fork.
- Add the peas, cumin and salt to taste; remove from the heat and stir in the coriander.
- Heat about 5cm of oil in a wok.
- Meanwhile, roll out each piece of dough into a 10cm round.
- Spoon an eighth of the potatoe mixture into the centre of each round.
- Moisten the edge of each round with a little water, then fold over the dough to enclose the filling, pressing the edges to seal, thn gently flatten out each samosa.
- Fry the samosas in batches for about 2 minutes, turning until crisp and golden brown.
- Drain on kitchen paper and eat warm.
