Potato and pea samosas with raita
These flavourful potato and pea samosas are easier to make than they look. Loaded with veggies, herbs and spices, they’re the perfect starter or side.
Note: + Cooling time
- 400g potatoes, peeled, cut into 4cm pieces
- 1 tbs vegetable oil
- 1 small brown onion, finely chopped
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp mustard seeds
- 1 long green chilli, seeded, finely chopped (optional)
- 1/4 cup (30g) frozen baby peas, thawed
- 4 sheets shortcrust pastry, thawed
- Vegetable oil, extra, to shallow-fry
- 1 cup (280g) Greek-style yoghurt
- 1 lime, juiced
- 2 Lebanese cucumbers, peeled into ribbons
- 1 long green chilli, thinly sliced (optional)
Cook potato in a large saucepan of boiling water for 12-15 mins or until tender. Drain. Transfer to a large bowl.
Meanwhile, heat the oil in a medium frying pan over medium heat. Add the onion, garam masala, cumin and coriander. Cook, stirring occasionally, for 4-6 mins or until onion softens. Add mustard seeds and chopped chilli, if using. Cook for 1 min or until aromatic.
Place the onion mixture in the bowl with the potato. Use a potato masher or fork to coarsely crush. Stir in the peas. Set aside to cool slightly.
Place the pastry on a clean work surface. Cut four 20cm discs from the pastry. Cut each disc in half to make a semi-circle. Fold the pastry semi-circle to create a cone and pinch the edge to seal. Holding the cone in 1 hand, fill with a 1/4-cup portion of the potato mixture. Fold the pastry over to enclose the filling and make a triangle shape. Pinch the edges to seal.
Add enough extra oil to a large saucepan to come 4cm up the side of the pan. Heat over medium heat. Cook one-quarter of the samosas for 2-3 mins each side or until the pastry is crisp and golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat with remaining samosas.
Meanwhile, combine yoghurt and lime juice in a bowl. Top with cucumber and sliced chilli, if using. Season.
Place samosas on a serving plate. Serve with the yoghurt mixture.
Serve with lime wedges