Indian samosas

Name: Indian samosas
Cuisine: India
Ingredients: Ready-made samosa pastry, or a dough of flour, water and salt; 3 potatoes, boiled and roughly mashed; 1/2 cup peas; 1 tsp cumin, ground coriander and garam masala, plus chopped green chilli; Juice of 1 lemon; Oil for frying; Salt; Tamarind and mint chutneys to serve

Arabic name سموسة هندية

Original name समोसा

Watch how it’s made

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Ingredients (8)

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Ready-made samosa pastry, or a dough of flour, water and salt
3 potatoes, boiled and roughly mashed
1/2 cup peas
1 tsp cumin, ground coriander and garam masala, plus chopped green chilli
Juice of 1 lemon
Oil for frying
Salt
Tamarind and mint chutneys to serve

Method

For a deeper flavour, fry the spices and chilli in a little hot oil for 30 seconds to release their aroma before adding them to the potatoes.
Mix the roughly mashed potatoes with the boiled peas, green chilli, spices, lemon juice and salt until the filling comes together (ideally leave a few potato pieces not fully mashed for texture).
Cut the pastry sheets into triangles or fold them into cones, and put 1 tbsp of the potato filling in each cone.
Seal the edges well with a little flour-and-water paste so the filling doesn’t leak during frying.
Deep-fry the samosas in medium-hot oil (about 170 °C) for 6–8 minutes, turning them, until golden and crisp all over, and serve hot with the tamarind and mint chutneys.