Potato and Pea Samosas with Mint Yogurt

Crispy pastry triangles filled with a spiced potato and pea filling, like those sold at street stalls in India. Served with a cool mint yogurt dip with toasted cumin.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 250 g All-purpose flour
• 1 tsp Salt
• 60 ml Vegetable oil
• 100 ml Water, lukewarm
• 400 g Waxy potatoes
• 100 g Frozen peas
• 1 pc Onion
• 10 g Fresh ginger
• 1 pc Green chili
• 2 tbsp Vegetable oil for frying
• 1 tsp Cumin seeds
• 1 tsp Coriander seeds
• 1 tsp Garam masala
• 0.5 tsp Turmeric
• 0.5 tsp Chili powder
• 1 tbsp Lemon juice
• 1 bunch Bunch of fresh coriander leaves
• 150 g Plain yogurt
• 1 bunch Bunch of mint
• Salt to taste

Method

1. Mix the flour and 1 tsp salt in a bowl, add 60 ml oil and rub it in with your fingers. Gradually add enough lukewarm water to form a smooth, non-sticky dough. Cover and let rest for 30 minutes.
2. Peel the potatoes, cut into coarse cubes and boil in salted water for about 10 minutes until soft. Drain, let steam dry briefly and roughly mash.
3. Toast the cumin and coriander seeds in a dry pan over medium heat, stirring, for 1 to 2 minutes until fragrant. Grind finely in a mortar or with a spice grinder.
4. Finely dice the onion and finely chop the ginger and chili. Sweat half of the onion in 2 tbsp oil in a pan until translucent, then sweat the ginger and chili for 1 minute.
5. Add the peas, ground spices, turmeric, chili powder and garam masala and fry for 2 minutes. Add the mashed potatoes, mix well, season with salt, lemon juice and chopped coriander leaves, and let cool.
6. Divide the dough into 6 portions, roll each thinly into an oval and cut in half. Shape each half into a cone, fill with the filling, brush the edges with water and seal into a triangle.
7. Deep-fry or pan-fry the samosas in hot oil over medium heat in a pot or pan until golden brown on both sides, then drain on kitchen paper.
8. For the dip, mix yogurt with finely chopped mint, the remaining onion, a pinch of salt, the toasted ground cumin and some lemon juice.
9. Serve the samosas warm with the mint yogurt dip.