Spicy potato and pea filling
- 1 teaspoon coriander seeds
- 2 tablespoons palm oil
- ¼ cup finely chopped onion
- ¼ teaspoon cumin powder
- ¼ teaspoon ginger powder
- potatoes peeled, boiled and cooled, then cut into 1/4-inch cubes to measure 1 and 1/2 cups
- ⅓ cup fresh peas completely thawed, if frozen
- ¼ teaspoon chili flakes
- 1 generous pinch black pepper
- salt to taste
Samosa shell (crust)
To cook the samosas
- palm oil for deep frying
Make the filling
- Heat a frying pan. Dry fry the coriander seeds until fragrant. Cool and pound using a mortar and pestle.
- Heat the palm oil in the frying pan. Saute the onion with the coriander seeds, cumin and ginger powders until the onion bits are softened.
- Add the potato cubes. Cook over high heat until the potato cubes are lightly browned in parts.
- Off the heat, stir in the peas.
- Season the filling with chili flakes, pepper and salt.
- Cool to room temperature, about 30 minutes.
Make the shell
- In a bowl, whisk together the flour, salt and baking powder.
- Cut the shortening into small pieces and add to the flour mixture.
- Using your fingers, rub the shortening with the flour mixture until the texture resembles uncooked oatmeal.
- Pour in the water, a third at a time, while mixing the dough with your hand.
- When all the water has been poured in, gather the dough into a ball and transfer to the work surface. Knead for five minutes until lightly elastic.
- Wrap in cling film and leave to rest at room temperature for at least half an hour.
Assemble the samosas
- Unwrap the dough and form into a log. Cut into eight equal portions.
- Using a rolling pin, flatten a portion of the dough into a circle about an eighth of an inch thick.
- Cut the rolled dough into halves.
- Repeat with the rest of the dough.¼
- Take a piece of dough and shape into a cone.
- Drop a heaping tablespoon of filling into the shaped dough and pinch the edges to seal (dabbing a little water on the edges makes sealing easier).
- Cover the uncooked samosas with a damp kitchen towel and allow to rest for 10 to 15 minutes.
Fry the samosas
- Heat the palm oil in a wok to 320F. (the heat is lower than the normal frying temperature of 350F).
- Fry the samosas in batches taking care never to overcrowd the pan at any point.
- The samosas are done when they are golden brown.