Potato-Peas Samosas

Ingredients :

For the Base:

2 cups All-Purpose flour
1 tsp salt
1 tbsp oil
water, as needed

For the Filling:

2-3 mid-size potatoes, boiled and cubed into tiny pieces
1 cup frozen green peas
1 small onion, finely chopped
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander seeds
1 tsp cumin seeds
salt, to taste
fresh coriander leaves, finely chopped for garnish
2 tbsp cooking oil


For the Base:

Mix all the base ingredients in a big bowl and form into a nice soft dough. Divide dough into golf-sized balls and set aside.

For the Filling:

Saute cumin seeds and coriander seeds in hot till till they start to sizzle.
Add chopped onions and fry till tender.
Add salt, chili powder and turmeric powder, and fry spices for a minute.
Add potato cubes and saute till spices mix well with the potatoes.
Add peas and coriander leaves and cook for another minute or two.

For the Samosas:

Roll out each dough ball into circular discs about half a centimetre thick.
Cut circle in half in the middle, to form two semi-circles.
Taking one semi-circle, roll one end to the other forming a cone.
Press the edge of the cone slightly with your fingers to prevent it from opening.
Fill cone with potato filling.
Pinch the middle of open end of the cone slightly to form a dent, and press edges together to tightly close, forming a pyramid-like shape.
Continue for the remaining of the dough.
Deep fry samosas in hot oil till brown on all sides.

Recipe Notes: To keep samosas for longer periods of time, allow the unfried samosas to cool in the fridge for a few hours and then store them in sealed bags in the freezer.
When ready to fry, just remove from the freezer and fry in hot oil without thawing them.

Serve warm with Mint-Coriander and Tamarind chutneys.