Name: Crispy Samosas
Prep time: 24 min
Cook time: 56 min
Total time: 80 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 tsp sea salt; 1.5 tbsp vegetable oil; 225 g plain flour; 75 ml water; 1 litre vegetable oil (for frying); 1 tsp cumin seeds; 1 tsp garam masala; 1 tsp ground coriander; 1 null white onion; 150 g potato; 1 piece fresh ginger (thumb sized); 2 clove garlic; 1 pinch chilli powder; 100 g frozen peas; 0.5 bunch fresh coriander (small); 150 ml water; null null salt (to taste); null null salt (to taste); null null black pepper (to taste); 200 g plant yogurt; 0.5 null lime; 0.5 bunch fresh coriander (small); 0.5 bunch fresh mint (small)

Instructions

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1

Peel and finely chop the onion (1 white). Peel the potato (150 g) and cut it into 1cm cubes. Peel and finely grate the fresh ginger (1 piece) and garlic (2 clove). Heat vegetable oil (1 tbsp) in a medium saucepan. Add the onion (1 white) and fry for 2–3 minutes until softened. Add the fresh ginger (1 tsp), garlic (2 clove), cumin seeds (1 tsp), garam masala (1 tsp), ground coriander (1 tsp), and chilli powder (1 pinch). Fry for 2 minutes until fragrant. Add the potato (150 g), frozen peas (100 g), and a generous pinch of [salt], stir to mix. Pour in the water (150 ml). Cover and cook for 13–15 minutes until potatoes are tender. Roughly chop the fresh coriander (0.5 bunch) and fold it in. Season with [salt] to taste. Crush potatoes lightly with a fork, transfer to a bowl, and chill in the fridge for 15–20 minutes.
2

Measure the plain flour (225 g) and sea salt (1.5 tsp) into a bowl and stir. Make a well, add vegetable oil (1.5 tbsp) and water (75 ml), then mix. Tip onto a floured surface and knead for 5–7 minutes until smooth. Return dough to the bowl, cover, and set aside for 30 minutes.
3

Finely chop the fresh coriander (0.5 bunch). Pick and finely chop the leaves from the fresh mint (0.5 bunch). Add the herbs, plant yogurt (200 g), and juice of lime (0.5) to a bowl and stir. Season with [salt] and [black pepper] to taste.
4

Divide the dough into 9 even balls. Roll each ball into a 12cm circle and cut in half. Lightly brush the straight edge of a semicircle with water. Bring the two corners together to form a cone, overlapping edges by about 1cm and pressing to seal. Spoon tbsp (1) of the filling into the cone. Pinch the top to seal. Lay the samosa on a lined tray and repeat for 18 samosas.
5

Pour vegetable oil (1 litre) into a large saucepan (halfway up the side). Heat oil to 180°C. Gently lower 4–5 samosas into the oil and fry for 2–4 minutes until golden, puffed, and crispy. Transfer samosas to a paper-lined plate and repeat until all are cooked. Serve immediately with the raita.