Potato Pea and Onion Samosa

Potato Pea and Onion Samosa

Samosa Pastry

• 255 g plain flour, plus extra for dusting
• 3 Tbsp ghee
• 1 pinch fine sea salt
• 120 g water

Samosa Filling

• 260 g potatoes, peeled, diced (1 cm)
• 1 pinch fine sea salt
• 1000 g water
• 100 g onions, quartered (approx. 1 onion)
• 15 g vegetable oil
• 1 ¼ tsp cumin seeds
• 20 g onion
• 50 g frozen peas
• 50 g frozen mixed vegetables
• 2 fresh green chillies, deseeded if desired
• 1 tsp garam masala
• 15 g fresh root ginger, peeled, cut into rounds (2 mm)
• 10 g fresh coriander leaves

Finalisation

• water, for paper towels
• vegetable oil, for deep frying
• plain flour, for dusting

Samosa Pastry

1. Place 250 g flour, ghee and salt in mixing bowl then mix 15 sec/speed 3.
2. Add 105 g water and knead Dough /30 sec. Tip dough out and shape into a ball. Wrap in reusable wrap or cling film and rest for 30 minutes. Meanwhile, clean mixing bowl.
3. Place a bowl on mixing bowl lid and weigh in remaining 5 g flour and 15 g water. Remove from lid and mix with a fork to form a thick paste then set aside. This will be used as ‘glue’.

Samosa Filling

1. Place potatoes, salt and water in mixing bowl then, with simmering basket in place of measuring cup, cook 13 min/100°C/reverse/speed 0.5. Drain potatoes in simmering basket, transfer to a bowl and set aside. Drain mixing bowl.
2. Place 100 g onions in mixing bowl and chop 5 sec/speed 5. Transfer to a bowl and set aside.
3. Place vegetable oil and cumin seeds in mixing bowl then, with simmering basket in place of measuring cup, sauté 3 min/120°C/speed 0.5. Meanwhile, finely slice remaining 20 g onion.
4. Add reserved chopped and sliced onions then, with simmering basket in place of measuring cup, sauté 5 min/100°C/speed 1.
5. Add reserved potatoes and stir 2 min/reverse/speed 1.
6. Add frozen peas and frozen mixed vegetables then stir 30 sec/reverse/speed 1. Transfer to a large bowl and set aside.
7. Without cleaning mixing bowl, place chillies, garam masala, ginger and coriander in mixing bowl then chop 6 sec/speed 5. Scrape down sides and lid of mixing bowl then chop again 6 sec/speed 5. Transfer to bowl with filling and mix well. Set aside to cool completely.

Finalisation

1. Line 2 baking trays with 2 pieces of damp paper towel on each. Preheat oil in a deep fat fryer or deep, heavy based saucepan to 190°C.
2. Tip dough out onto a floured surface and divide into 12 equal-sized pieces. Shape into balls then roll each into a circle (approx. 1 mm).
3. Place a small bowl (Ø 15 cm) on top of circles and with a sharp knife, cut around bowl to form a neat circle. Cut each circle in half. Place immediately in a single layer onto prepared baking trays and cover with remaining 2 damp paper towels.
4. Fold ⅓ of the semi circle over to create a triangle and, using a pastry brush, spread flour mixture ‘glue’ over the straight edge. Fold over last third, overlapping by approx. 1 cm. Press seams together to create a cone. Place 1 tsp potato mixture into cone, leaving 1 cm from top of cone without filling. Brush inside of samosa with ‘glue’ and seal shut.
5. Cook samosas, in batches, in preheated oil for 3-4 minutes (190°C) until golden brown, turning to ensure even cooking. Remove with a slotted spoon and drain on a plate lined with paper towel. Serve immediately.

Potato Pea and Onion Samosa