Samosa

Crisp pastry filled with potatoes and peas spiced with curry and cumin. An Indian street-food favorite; a vegan snack eaten hot or warm.

Ingredients

• 250 g white flour
• 155 g sunflower oil (40 g for the dough, 15 g for the filling, 100 g absorbed during frying)
• 100 g (1/2 cup) water
• 9 g (1 1/2 tsp) salt
• 400 g (3 medium) potatoes
• 80 g green peas
• 60 g (1 small) onion
• 8 g fresh ginger
• 10 g (1-2) hot chili peppers
• 3 g (1 tsp) ground cumin
• 5 g (2 tsp) curry powder

Instructions

1. 1

   For the dough, rub the flour, 4 g of the salt and 40 g of the oil together with your fingertips until sandy. Add the water little by little and knead into a firm, smooth dough; cover and rest for 30 minutes. Keep a few drops of water aside for sealing.

2. 2

   Boil the potatoes in their skins for 20-25 minutes until tender, then peel and roughly mash.

3. 3

   Finely chop the onion, ginger and chili. Heat 15 g of the oil in a skillet, toast the cumin for 30 seconds, then add the onion, ginger and chili and cook for 4-5 minutes until soft.

4. 4

   Add the peas, curry powder and remaining salt and cook for 2-3 minutes. Stir in the potatoes and let the filling cool.

5. 5

   Divide the dough into 6 pieces, roll each into a thin 18 cm circle and cut in half. Shape each half into a cone, seal the seam with the reserved water, fill with a tablespoon of filling and press the top closed (12 samosas).

6. 6

   Heat the remaining oil in a small, deep pan over medium heat and fry the samosas in batches of 3-4 for 8-10 minutes, turning, until golden and crisp. Drain on paper towels.

7. 7

   Serve hot or warm.

Nutrition

Per serving