Samosa

Ingredients

• 200g all-purpose flour
• 50ml vegetable oil, divided
• 5ml salt
• 120ml warm water
• 300g potato, medium dice
• 100g frozen peas
• 1 small onion, finely minced
• 15ml ginger-garlic paste
• 5ml green chilli, minced
• 5ml cumin seeds
• 5ml ground coriander
• 2ml turmeric powder
• 2ml garam masala
• 1ml asafoetida
• Salt and Tellicherry black pepper, to taste
• Oil, for deep frying

Method

1. 1
   Mix flour, 30ml oil, and salt; add water gradually to form stiff dough; knead 5 minutes and rest covered 20 minutes.
2. 2
   Heat 20ml oil in skillet; toast cumin seeds until fragrant, add minced onion and cook until golden.
3. 3
   Stir in ginger-garlic paste and green chilli; cook 1 minute, then add potatoes and cook 8 minutes until tender.
4. 4
   Add peas, coriander, turmeric, garam masala, asafoetida, salt and pepper; cook 2 minutes and cool completely.
5. 5
   Divide dough into 12 balls; roll each thin, cut diagonally; fold into triangle cone, seal edges with water.
6. 6
   Deep fry samosas in oil at 170°C for 4–5 minutes until golden and crisp; drain on paper towels.
7. 7
   Serve warm with tamarind chutney and green coriander chutney.