Mini Samosas with Potato and Pea Filling and Coriander Yogurt Dip
Crispy mini samosas filled with a spiced potato and pea filling, served with a fresh coriander yogurt dip. The pastry parcels can be prepared in advance and are easy to eat without cutlery.
By yumbelo · 8 servings · 75 minutes
Ingredients
- 250 g plain flour
- 0.5 tsp salt
- 3 tbsp vegetable oil
- 120 ml lukewarm water
- 500 g floury potatoes
- 150 g peas (frozen)
- 1 pc onion
- 1 pc garlic clove
- 1 pc ginger (thumb-sized piece)
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 0.5 tsp chili powder
- 1 tbsp lemon juice
- 1 bunch fresh coriander
- 200 g plain yogurt
- 2 tbsp vegetable oil for brushing
- pinch salt
- pinch pepper
Method
- Mix the flour and salt in a bowl, add 1 tbsp oil and the lukewarm water and knead into a smooth dough. Cover the dough and let it rest for 30 minutes.
- Peel the potatoes, cut them into cubes and boil in salted water for about 12 minutes until soft. Drain, roughly mash and let cool.
- Finely dice the onion, garlic and ginger. Heat 3 tbsp oil in a pan and briefly toast the cumin seeds. Add the onion, garlic and ginger and sweat for 5 minutes until translucent.
- Add the turmeric, coriander, chili, peas and salt and fry for 3 minutes. Fold in the potatoes and half of the chopped coriander leaves, season with lemon juice and pepper and let the mixture cool.
- Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
- Divide the dough into two portions, roll out thinly and cut into strips about 5 cm wide. Place one teaspoon of filling at one end, fold into a triangle and press the edges firmly together with a little water.
- Place the samosas on the baking tray, brush with the remaining oil and bake for 20 to 25 minutes until golden brown.
- For the dip, mix the yogurt with lemon juice, a pinch of salt, a pinch of cumin and the remaining chopped coriander. Serve the warm or lukewarm samosas with the dip.