2 hrs plus resting
Showing Off
makes 20
About the recipe
Perfect as a curry accompaniment or as a snack in their own right, these flavour-packed samosas are super-fun to make. Plus, once you've cracked making the dough you can experiment with lots of different filling combinations. Delicious!
Ingredients
400g Maris Piper potatoes
250g cauliflower
125g frozen peas
1 onion
2 cloves of garlic
5cm piece of ginger
1 fresh green chilli
1 teaspoon cumin seeds
½ teaspoon fennel seeds
1 teaspoon garam masala
1 teaspoon ground coriander
½ a lemon
½ a bunch of fresh coriander (15g)
DOUGH
550g plain flour, plus extra for dusting
½ a teaspoon baking powder
optional: 2 teaspoons ajwain seeds
groundnut or vegetable oil
Method
- To make the dough, combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds (if using) in a large bowl.
- Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs. Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
- Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30 minutes.
- Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they’re roughly the same size.
- Add the potatoes to a large pan of boiling salted water and cook for 10 to 12 minutes, or until tender, adding the cauliflower after 3 minutes. Add the peas for the final minute, then drain.
- Peel and finely chop the onion and garlic, then peel and finely grate the ginger. Deseed and finely chop the chilli.
- Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8 minutes, or until softened but not coloured. Stir in the garlic, ginger and chilli, then fry for a further few minutes.
- Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander. Stir well.
- Stir the cooked veg into the pan and crush gently with a potato masher – don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves.
- Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil.
- On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
- Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
- Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
- Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through. Serve straightaway with mango chutney.
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