Oven Samosas with Potato and Pea Filling and Green Chili

Crispy oven-baked pastry triangles filled with a spiced potato and pea filling, with cumin, ginger and green chili. Serve with a dollop of yogurt or a fresh coriander and lime dip.

By yumbelo · 2 servings · 60 minutes

Ingredients

• 150 g Wheat flour
• 3 EL Cooking oil
• 1 TL Salt
• 80 ml Water
• 250 g Waxy potatoes
• 80 g Peas, frozen
• 1 Stück Onion
• 1 Stück Green chili
• 1 TL Fresh ginger, grated
• 1 TL Cumin seeds
• 1 TL Ground coriander
• 0.5 TL Garam masala
• 0.5 TL Turmeric
• 1 EL Lemon juice
• 1 Bund Fresh coriander leaves

Method

1. Mix the flour and 1 tsp salt in a bowl, add 2 tbsp cooking oil and the water, and knead into a smooth, firm dough. Cover and let rest for 30 minutes.
2. Peel the potatoes, cut into rough cubes and boil in salted water for about 12 minutes until soft. Drain, let steam off briefly and roughly mash.
3. Finely dice the onion and finely chop the chili. Heat the remaining tbsp of cooking oil in a pan, toast the cumin seeds in it for about 30 seconds, then add the onion, chili and ginger and sweat for 4 minutes until translucent.
4. Stir in the coriander, garam masala and turmeric and toast briefly. Add the peas and cook for 3 minutes, then fold in the potatoes. Season with salt and lemon juice and let the mixture cool.
5. Preheat the oven to 200 °C top and bottom heat and line a baking tray with baking paper.
6. Divide the dough into 4 pieces and shape each into a thin ball. Roll each ball on a floured work surface into a circle about 18 cm in diameter and cut in half.
7. Fold one dough half into a cone, put 2 to 3 tbsp of filling inside, brush the edges with a little water and press firmly together to form a triangular pocket.
8. Place the samosas on the baking tray, brush with a little cooking oil and bake for 20 to 25 minutes until golden brown.
9. Finely chop the coriander leaves and sprinkle over the warm samosas. Serve immediately.