Vegetable Samosas

00Yields1 Serving
DifficultyAdvancedPrep Time45 minsCook Time5 minsTotal Time50 mins



 4 cups 00 grade floursieved
 2 tsp carom seeds
 ½ tsp baking powder
 2 ½ tsp salt
 8 tbsp rapeseed oil
 4 tbsp vegetable oil
 ½ tsp yellow mustard seeds
 ½ tsp 1/2 tsp cumin seeds
 ½ onionFinley chopped
 3 3 cm gingerfinely grated
 1 tsp ground cumin
 1 tsp ground coriander
 1 tsp garam masala
 1 tbsp mango powder
 ¼ tsp malden sea salt
 500 g potatoespeeled, then boiled and squashed into big pieces
 ¼ cup corianderfinely chopped

Sift the flour into a large bowl and then add the carom seeds, baking powder and salt, make a well in the centre.


Kneed the dough for 5 Minutes until smooth. Cover with cling film and rest for at least 30 Minutes.


Add the rapeseed oil to the well and combine with the flour to make a breadcrumb texture. Add warm water a little at a time until you get a soft, smooth pliable dough.


Place into the deep fat fryer for a couple of minutes until golden brown. Dan on some kitchen paper and enjoy.


Add the chopped onion and grated ginger and cook on high heat for around 30 Minutes.


Now place the frozen peas, and the dry spices and salt to the pan. If it becomes too dry add a splash of water. Cook for a 2 Minutes minutes.


At this point we're going to add the pre-cooked potatoes, haitian sensation chilli sauce and the fresh coriander. Cook for another couple of minutes on a low heat to prevent it from all sticking to the pan.


Divide the dough into 12 pieces, leave the rest covered but make a ball with the piece you have. Flatten each ball one at a time then cut in half to leave you with a semi circle. Fold to make a cone shape and place a good spoonful of the cooled filling into the cone. Bend over the top edge and seal with a dab of water with your finger.


Deep fry at 180°C for a few moments until golden brown, dry on kitchen paper.


Serve with some India Joywala, Pineapple and Dorset Naga Chilli Chutney.