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Makes 18
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For the filling:
For the pastry:
For the filling:
- Place the potatoes in a large bowl and roughly mash using a potato masher or the back of a fork. Set aside.
- Heat the oil in a pan over a medium heat. Add the cumin seeds and allow to sizzle briefly. Add the ginger, chillies and onion and cook for 3-4 minutes until translucent but not browned. Add the cauliflower, garlic and spices and cook for one minute.
- Add the mashed potatoes, peas and salt. Give the mixture a good stir to combine all the ingredients thoroughly. Cook for 2-3 minutes, stirring all the time and then remove from the heat. Spread the mixture onto a plate and add the fresh coriander. Allow to cool completely.
- Place the flour in a large bowl and mix in the salt and caraway, if using. Make a well in the centre of the flour and add the oil.
- Using your fingertips, rub the flour and the oil together to create a breadcrumb-like texture, as if you were making pastry.
- Add the water and combine using your hands to create a rough, shaggy-looking dough. Knead for 10 minutes, until smooth. Cover with a damp tea towel and allow to rest for 30 minutes.
- Once rested, divide the dough into nine tennis ball-sized rounds. Smooth into rounds between your palms and cover again with a damp tea towel to stop the pastry from drying out. Each round will make two samosas, for a total of 18. You can choose to make them larger or smaller by making fewer or more dough balls.
- Take one dough ball and dip each side in a small amount of flour.
- On a clean surface, roll it into an oblong, about 12cm wide and 18cm long. It doesn’t have to be perfect. Cut the oblong in half, widthways, to form two rough semicircles.
- Take one of the semicircles and place it flat on the surface in front of you, straight side facing “south”. Roll it with your rolling pin a few times to make it a little thinner and longer.
- Take the bottom left corner and bring it to the centre of the semicircle.
- Place some cool water down the middle and bring the bottom right-hand corner of the semicircle to the centre to meet the waterline. Press both sides together very gently.
- Lift the samosa pastry up and open the pocket you just created. At the same time, press the seam together a little more to ensure it is well sealed. You should have a little pouch ready for filling.
- Stuff the samosa with the cooled potato and pea filling, using about two tablespoons of filling per samosa.
- Along the open seam of the filled samosa, place your finger in the centre of the round edge of the pastry. Create a tiny fold, about 1cm wide, and pinch to seal. This will create a small dimple for the back base of the samosa.
- Dab some cold water on the inner seams of the open edge of the pastry, press together and seal to close, pushing out any air.
- Repeat these steps for the remaining samosas, ensuring unused dough portions are always covered to ensure it doesn’t dry out.
- Once all the samosas have been folded, allow them to air dry for 45 minutes, until the surface of the pastry feels rough and sandy to the touch. This is an important step to eliminate air bubbles in the pastry.
- Heat around 5cm of oil in a large deep-sided pan or wok until warm, not hot. You should be able to comfortably touch it with your finger. If you have a cooking thermometer, it will be around 40°C. Be careful not to heat it too hot as this will result in uneven cooking.
- Working in batches to avoid crowding the pan, cook the samosas over a medium-low heat for 35 minutes until golden and crispy. If you feel they are browning too quickly, turn the heat down. Allow the oil to cool down in between batches.
- Drain the samosas on a plate lined with absorbent kitchen paper.
Nutrition Facts
Per serving: 282kcals, 18.8g fat (1.8g fat), 25g carbs (0.9g sugars), 3.5g protein, 1.6g fibre, 0.395g sodium
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