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Potato and pea samosas


Makes: 18
timePrep time: 1 hr 10 mins
timeTotal time:
Potato and pea samosas
Recipe photograph by Ant Duncan

Potato and pea samosas

A favourite North Indian street snack; spiced potato and peas wrapped in light nigella seed pastry

Makes: 18
timePrep time: 1 hr 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
143Kcal
Fat
5gr
Saturates
2gr
Carbs
19gr
Sugars
1gr
Fibre
2gr
Protein
3gr
Salt
0.4gr

Aktar Islam

Aktar Islam

Aktar Islam is the chef-owner of Michelin-starred Opheem restaurant in Birmingham, and has launched Aktar at Home, a successful finish-at-home dining experience.
See more of Aktar Islam’s recipes
Aktar Islam

Aktar Islam

Aktar Islam is the chef-owner of Michelin-starred Opheem restaurant in Birmingham, and has launched Aktar at Home, a successful finish-at-home dining experience.
See more of Aktar Islam’s recipes

Ingredients

  • 2 large potatoes (375-400g total weight)
  • 1 litre rapeseed oil, to fry
  • 1 tsp cumin seeds
  • 1 large onion, roughly chopped
  • 1 green chilli, finely chopped
  • 2.5cm root ginger, grated
  • 200g frozen peas
  • 1 tsp ground coriander
  • ½ tsp chilli powder
  • ⅛ tsp asafoetida (optional)
  • ½ tsp fine sea salt
  • 1 tbsp lemon juice
  • handful of coriander, chopped
For the pastry
  • 50g butter
  • 300g plain flour
  • ½ tsp fine salt
  • ½ tsp sugar (any kind)
  • 2 tsp nigella seeds

Step by step

  1. For the pastry, melt the butter in a small pan then add 90ml cold water and set aside. Mix the flour, salt, sugar and nigella seeds in a large bowl, then pour in the butter mixture and mix to a soft dough, adding more water if needed. Knead briefly then cover and chill for at least 30 minutes. Remove from the fridge 30 minutes before assembling the samosas.
  2. For the filling, put the unpeeled potatoes in a pan of cold salted water. Bring to the boil and cook for 10 minutes; drain. When cool enough to handle, peel off the skins and cut into 1cm dice. Heat 2 tablespoons of the oil in a large frying pan over a medium heat. Add the cumin seeds, allowing them to splutter.
  3. Add the onion, green chilli and ginger and sauté until the onions become translucent; 10-12 minutes. Mix in the potatoes and peas, reduce the heat and sprinkle in the spices and salt. Stir to coat and cook for 20 minutes until the potato crumbles easily. Cool, then add the lemon juice and coriander; season to taste.
  4. Take a golf ball-size dough ball (about 50g) and roll out to a circle about 15cm wide. Cut the disc in half and make cones with each half, stuffing with 1 heaped tablespoon of the potato mixture. Dab a little water inside the open end and pinch the excess dough to seal. Use scissors to neaten the curved rough edge if you like. Keep covered while you shape and fill the rest; you should make about 9 circles and 18 samosas.
  5. Heat the remaining oil in a large saucepan to 180°C (use a cooks’ thermometer or drop in a few breadcrumbs and check if they start to sizzle). Deep-fry the samosas in batches until golden; about 5 minutes. Move the samosas around to allow for even cooking. Drain on kitchen paper before serving.

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