Pea and Potato Samosas

Pea and Potato Samosas

A fantastic addition to your favourite curry meal or one of the star dishes in a street food tapas bonanza.  Really easy to make – some onion with a few store cupboard spices.  A really tasty snack, which never hangs around long enough to freeze!

Cooking surfaces

Wok

BBQ Temperature

Ingredients

For the pastry

  • 250g plain flour
  • 1/2 tsp baking powder
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 125ml warm water
  • 2 litres vegetable oil to fry in

For the filling

  • 200g floury potatoes, eg Maris Piper
  • 1.5 tbsp vegetable oil
  • 1 small onion, chopped finely
  • 1 clove garlic, chopped finely
  • 3 tsp ginger, grated finely
  • 1 thumb size green chilli, seeded and chopped finely
  • 1 tsp curry powder
  • 1 tsp cumin seeds
  • 1 tsp amchoor powder (dried mango), optional
  • 150g frozen peas
  • fresh coriander, small handful, chopped

Method

Prep the dough

  1. Place the flour, baking powder, salt and 2 tbsp oil in a bowl.
  2. Mix until the dough looks like coarse sand (I use my food processor on pulse mode) or you can combine the ingredients by hand.
  3. Add 125 ml warm water.  If the dough is too dry, add a little bit more water.
  4. Knead on a lightly floured surface for 2 to 3 minutes to form a smooth ball.
  5. Wrap in cling and leave to sit for 30 minutes at room temp.

Make the filling

  1. Cook the potato whole in a saucepan of lightly salted boiling water, until knife tender. 
  2. Remove from the pan, peel and cut into small chunks. 
  3. Use a frying pan to heat some oil and then add the onion, garlic, ginger and chilli.  Season with salt and pepper.  Cook for about 7 to 8 minutes until soft.
  4. Mix in the spices and stir for 2 to 3 minutes until fragrant.
  5. Add the potato, peas and coriander and toss until combined well.  Remove from the heat and leave to stand until cool.

Pulling the samosas together

  1. Take the dough and divide the ball into 10, each ball weighs about 40g to 45g.
  2. Roll each piece out into a 12cm circle. Make sure your surface is lightly floured.
  3. Cut each circle in half. 
  4. With the straight edge towards you, fold each side up to form a cone. Seal the joint with some water.
  5. Fill the cone 2/3 full with the filling. It really doesn’t take much volume of filling.
  6. Wet the top of the cone with water and pinch together to make the samosa.

Frying the samosas

  1. Setup your Egg to cook direct with the wok in the EGGspander basket.
  2. You’re looking for your oil in the wok to be 1/3 full and at 180°C. To achieve this set you Egg dome temp to 140°C. 
  3. Once the oil is at 180°C fry your samosas in batches of 5 for about 5-8 minutes, turning with a slotted spoon every 3 minutes. 
  4. Once golden, drain on some kitchen roll before serving with some coriander and mango chutney. 

 

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