Punjabi Potato and Pea Samosas

Method

1. 1

   Mix the dough

   Rub 3 tbsp vegetable oil and 1/2 tsp salt into the flour until it resembles coarse crumbs.

2. 2

   Knead and rest

   Add the cold water a little at a time and knead for 5 minutes until firm and smooth. Cover and rest for 30 minutes at room temperature.

3. 3

   Boil the potatoes

   Bring a pan of salted water to the boil over high heat. Add the potatoes and simmer for 10 to 12 minutes, until a knife slips in easily but the cubes still hold their shape.

4. 4

   Dry the potatoes

   Drain well and leave to steam-dry for 5 minutes.

5. 5

   Toast the cumin

   Heat 1 tbsp vegetable oil in a frying pan over medium heat. Add the cumin seeds and cook for 30 seconds, until fragrant.

6. 6

   Cook the filling

   Stir in the peas, coriander, garam masala, turmeric, chilli and remaining 1/2 tsp salt; cook for 2 minutes.

7. 7

   Finish the filling

   Fold in the potatoes and lemon juice, lightly crushing some of the cubes, then cook for 2 minutes until hot and fairly dry. Cool completely before filling.

8. 8

   Roll the dough

   Divide the dough into 8 balls. Roll each into an oval about 18 cm long, then cut it in half.

9. 9

   Form the cones

   Working with one half at a time, dampen the straight edge with water and overlap the edges to form a cone, pressing the seam firmly closed.

10. 10

    Fill and seal

    Spoon in about 2 tbsp cooled filling, dampen the open edge and pinch it shut. Set each samosa seam-side up and check for gaps.

11. 11

    Heat the oil

    Pour the frying oil into a deep, heavy pan to a depth of about 5 cm. Heat over medium heat to 160°C, checking with a thermometer.

12. 12

    Check the oil

    If you do not have a thermometer, a small scrap of dough should sink briefly, then rise slowly with gentle bubbles.

13. 13

    Fry the samosas

    Fry the samosas in batches of 3 or 4 over medium heat for 12 to 15 minutes, turning occasionally, until evenly golden and crisp. Keep the oil near 160°C and do not crowd the pan.

14. 14

    Drain each batch

    Lift onto a rack or kitchen paper and let the oil return to temperature before the next batch.

15. 15

    Serve

    Rest for 5 minutes, until hot but safe to handle, then serve warm.

Tips

• Let the filling cool completely before shaping, so it does not soften the pastry.
• Seal the cone seams and open edges firmly, and check for gaps before frying.
• Fry in small batches and let the oil return to 160°C between batches.
• Use a thermometer where possible; if testing with dough, look for a slow rise and gentle bubbles.

Swaps

• Use fresh peas in place of frozen peas.
• Use lime juice instead of lemon juice.
• Use rapeseed oil in place of vegetable oil for frying.

Storing

Refrigerate cooled samosas in an airtight container for up to 3 days; reheat in an oven until hot and crisp.