Homemade samosas

Serves 5 Sauces and accompaniments

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Method

Put the potatoes, unpeeled, in a medium-sized microwave-safe bowl with 480ml water. Cover the bowl and microwave for 8–10 minutes, then drain and leave to cool for 20 minutes. When the potatoes are cool enough to handle, peel roughly chop and set aside.

Heat 1tbsp oil in a pan over a medium heat and add the cumin seeds. Once the seeds crackle, add the turmeric and garam masala and cook for 10 seconds. Add the peas and cook for 3–5 minutes until tender. Add the potatoes, green chilli paste, coriander, garlic paste and salt to taste, and stir to mix well. Cook for 4–5 minutes, then remove the pan from the heat and add the lime juice and sugar. Mix well, then set aside to cool.

Trim the puff pastry sheets into ten 6cm squares. Roll a square into a cone, sealing the edge with water. Fill the cone with 1½tbsp of the filling and fold in the longer end of the cone, giving the cone structure to stay upright when placed on a flat surface. Use a little more water to seal the edges of the cone, fully enclosing the filling. Repeat the process until all the samosas are made.

Heat the oil for deep-frying in a deep saucepan over a medium heat. Working in batches to avoid overcrowding, carefully lower the samosas into the oil with a metal slotted spoon and reduce the heat to medium-low. Use the spoon to move them around and deep-fry for 2–3 minutes, until golden brown. Remove with the spoon and drain on a tray lined with kitchen paper before serving.

This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.