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.
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COOK. STORE. SAVE.
Use it up: Leftover pastry offcuts? Roll them out and use them to create mini tart cases – baby jam tarts make an easy and delicious dessert.
The humble samosa is known as India’s favourite street snack, now loved across the globe for the crunchy fried pastry exterior with a soft and spicy filling. But the origin of this filled and fried pastry can actually be traced back to 11th century Persia, only to be introduced across India in the 13th century by travelling traders who’d packed them in saddle bags for sustenance. You’ll find them by different names and varying recipes across the different regions of India, but nothing beats a classic potato and pea samosa.
A clean surface and clean hands are the first steps to success when it comes to filling and folding your samosas. You should also have a small bowl of lukewarm water nearby, ready to dip your fingers in to help you seal the precious parcels. The folding method you’ll find in this recipe is super simple and perfect for beginners, but if you want to reduce the pastry scraps left behind from cutting circles, try cutting it into long rectangles instead. With the first rectangle, fold one corner down so the short side lines up with the first fifth of the long side. Next, fold the original corner (that now forms a triangle) down again to create another layer, and then prop the triangle open and roll to form a cone – you will still have about one third of the original rectangle left at the back of the cone shape. Using a spoon, transfer the potato and pea samosa filling into the cone and use the unfolded pastry to wrap and seal.
When making our potato and pea samosa recipe, the most important part is frying to perfection to achieve that audible crunch when you take the first bite. The temperature of the oil is essential – if it’s too hot, you’ll see bubbles appear on the pastry very quickly, and while the outer layer will cook fast, the internal layers will be undercooked, leaving a less than crispy texture. After cooking, let the samosas cool on a rack. When it comes to serving, use a flat plate and avoid overcrowding so the samosas don’t turn soggy from their own steam.
Now you’ve nailed this easy samosa recipe, give this jewelled rice a go to serve up a spread, or try some homemade money bags, Curtis Stone’s onion bhaji and some spring rolls for a feast of Asian-inspired appetisers.