Potato and Pea Samosas with Mint-Coriander Chutney
Inspired by techniques from Serious Eats, NYT Cooking and America's Test Kitchen.
An oil-rubbed pastry is wrapped round a filling of crushed potatoes and peas with cumin, coriander, turmeric, ginger and chilli, then the samosas are fried slowly until crisp.
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Method
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Equipment
- mixing bowl
- medium saucepan with lid
- large frying pan
- rolling pin
- sharp knife
- deep heavy pan or wok
- cooking thermometer
- slotted spoon
- wire rack over a tray
- small blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 361 kcal |
| Protein | 6.1 g |
| Carbohydrate | 43.9 g |
| of which sugars | 2 g |
| of which free sugars | 0.6 g |
| Fat | 18.3 g |
| of which saturates | 1.4 g |
| Fibre | 3.8 g |
| Salt | 1.5 g |
Protein per 100 kcal
1.7 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Pastry
- 280 g plain flour, plus extra for rolling
- 4.5 g fine sea salt or table salt about ¾ tsp
- 4 tbsp neutral oil
- 125 ml chilled water, plus 1-2 tbsp as needed
Filling
- 680 g floury potatoes (such as russet or Maris Piper), scrubbed
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp Kashmiri chilli powder (pure chilli) or paprika
- 15 g fresh ginger, finely grated
- 1 green chilli, finely chopped
- 80 g frozen peas, thawed
- ½ tsp garam masala
- 6 g fine sea salt or table salt about 1 tsp
- 15 g fresh coriander, chopped
- 1 tbsp lemon juice
To fry
- 1 l neutral oil, for deep frying
Chutney
- 20 g fresh mint leaves
- 25 g fresh coriander, leaves and tender stems
- 1 small green chilli
- 2 tbsp lemon juice
- 4 g sugar about 1 tsp
- 1.5 g fine sea salt or table salt about ¼ tsp
- 3 tbsp cold water
- 1
Make the pastry. Rub the oil into the flour and salt, add chilled water and knead 5 minutes to a firm dough. Rest at least 30 minutes.
- 2
Cook the potatoes. Simmer the potatoes about 20 minutes until tender, then peel and crush roughly.
- 3
Spice the filling. Sizzle the cumin seeds, add the ground spices, ginger and chilli, then the potatoes, peas, garam masala and salt. Finish with coriander and lemon and cool.
- 4
Shape. Roll 8 rounds, halve them, form cones, fill and seal to make 16 samosas.
- 5
Blend the chutney. Blend the mint, coriander, chilli, lemon, sugar, salt and water.
- 6
Fry. Fry at 160 °C for 8-10 minutes, turning, until crisp and deep golden. Drain and serve warm.
Storage
Best fried and eaten the same day. Cool leftovers, refrigerate within 2 hours and eat within 2 days, re-crisped in a 200 °C oven for 6-8 minutes until piping hot.
