Samosas

Ingredients

• 300 gflour
• 4potatoes — boiled
• 100 gpeas
• 1 tspcumin seeds
• 1 tspgaram masala
• for fryingoil
• to tastefine sea salt

Method

1. Peel and dice the 4 potatoes into small cubes, about 1 cm each, to ensure even cooking. Boil the potatoes in a medium saucepan filled with water over medium heat until they are tender but not mushy, about 10-12 minutes. Drain and set aside.
2. In a large mixing bowl, combine the 300 g flour with a pinch of fine sea salt. Gradually add water, about 120-150 ml, kneading the mixture until it forms a smooth, elastic dough. Cover the dough with a damp cloth and let it rest for about 20 minutes to relax the gluten.
3. Heat 2 tablespoons of oil in a large frying pan over medium heat. Add 1 tsp cumin seeds and let them sizzle for about 30 seconds until they release a fragrant aroma. Stir in the boiled potatoes and 100 g peas, cooking for 2-3 minutes until the peas are tender.
4. Sprinkle 1 tsp garam masala over the potato and pea mixture, stirring well to coat the vegetables evenly. Taste and adjust the seasoning with fine sea salt, if needed. Cook for another 2 minutes until the spices are well incorporated and the filling is aromatic.
5. Divide the rested dough into 8 equal portions and roll each into a ball. Flatten each ball into a thin oval shape, about 15 cm long, using a rolling pin. Cut each oval in half to form two semi-circles.
6. Take one semi-circle and form a cone by folding it in half, sealing the edge with a little water. Fill the cone with the prepared potato and pea mixture, about 1-2 tablespoons, and seal the top edge by pinching it firmly. Repeat with the remaining dough and filling.
7. In a deep frying pan, heat enough oil for frying over medium-high heat. To test if the oil is ready, drop a small piece of dough into the oil; it should sizzle and rise to the surface immediately. Carefully slide in the samosas, a few at a time, and fry until they turn golden brown and crisp, about 4-5 minutes per batch.
8. Remove the fried samosas with a slotted spoon and drain on paper towels to remove excess oil. Serve the samosas hot, with your choice of chutney or sauce, ensuring the table is set for sharing.