Potato and Pea Samosas

I love veggie samosas. There used to be an indian cafe near my old place of work that sold them and since moving, I have missed them. So I decided to make some of my own!

Since my recipe collection is world renowned (or at least, it should be – I’ve got 12 lever arch files full of categorised recipes from various sources!) – my grandad collected a load of indian recipes and factsheets from somewhere and gave them to me.

This recipe involves making your own pastry, though I’m sure this would be just as tasty with shop bought.

  • 2 potatoes
  • 150g frozen peas
  • 1 onion
  • 1 clove garlic
  • 250g flour
  • cooking oil
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • salt, pepper

Mix the flour, pinch salt, 1 tbsp groundnut oil and 100ml tepid water. Mix with fingertips to make a smooth pastry. Roll into a ball, sprinkle with flour and leave to rest in a cool place for an hour.

Peel the onion and garlic, then chop finely. Peel the potatoes, wash them and cut into very small cubes.

In a heavy based saucepan, heat 2 tbsps of oil. Gently cook the onion, garlic then add the potatoes and peas. Add the spices, salt and pepper, then pour in 100ml boiling water.Cover and cook for 15 minutes to reduce the liquid, then leave to cool.

Roll out the pastry onto a floured surface until thin. Cut into 4 inch squares. Put 1tbsp of the mixture onto each square, moisten the edges of the pastry, then fold to make a triangle.

Heat 300ml in a deep fat fryer to a medium heat. When the oil is hot, carefully put  in the samosas. Cook for 4-5 minutes each side. When golden, remove the samosas and place on kitchen paper to absorb excess fat before serving.