Aloo Samosa (Crisp Potato and Pea Samosas with Coriander Seed)

Ingredients

• 2 cups plain flour (maida), plus extra for dusting
• ½ tsp salt, for the dough
• ½ tsp ajwain (carom seeds)
• 4 tbsp oil or melted ghee, for the dough
• 100 ml lukewarm water, approximately
• 500 g potatoes, boiled, peeled and roughly crumbled
• ½ cup green peas, fresh or frozen
• 2 tbsp oil, for the filling
• 1 tsp cumin seeds
• 1½ tbsp whole coriander seeds, coarsely crushed
• 1 tbsp ginger, finely grated
• 2 green chillies, finely chopped
• 1 tsp red chilli powder
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp amchur (dried mango powder) or juice of half a lemon
• 1½ tsp salt, for the filling, or to taste
• 3 tbsp fresh coriander, chopped
• 2 tbsp flour mixed with 3 tbsp water, for sealing
• 1 l oil, for deep frying

Instructions

1. Mix the flour, 1/2 tsp salt and ajwain in a bowl. Rub in the 4 tbsp oil with your fingertips until the mixture clumps together when squeezed.
2. Add the lukewarm water a little at a time and bring together a stiff dough. Knead for 5 minutes until smooth, then cover with a damp cloth and rest for 30 minutes.
3. While the dough rests, heat 2 tbsp oil in a pan over medium heat. Add the cumin and crushed coriander seeds and cook for 30 seconds until fragrant.
4. Add the ginger and green chillies and stir for 30 seconds. Add the peas and 2 tbsp water, then cook for 3 minutes until just tender.
5. Add the chilli powder, turmeric, garam masala, amchur and salt, then stir in the potatoes. Mash lightly, leaving small chunks, and cook for 3 minutes. Stir in the fresh coriander and cool completely.
6. Divide the dough into 6 balls. Roll each into an oval about 20 cm long and 3 mm thick, then cut across the middle to make two half-circles.
7. Brush the straight edge of one half-circle with the flour paste. Fold it into a cone, overlapping the edges by about 1 cm, and press the seam firmly.
8. Hold the cone in your palm and fill it with about 2 tbsp of filling, packing it in gently. Brush the open rim with paste and pinch it tightly shut. Repeat to make 12 samosas.
9. Heat the frying oil in a karahi to about 150°C, or until a small piece of dough sinks and rises slowly with tiny bubbles. Keep the heat low to medium.
10. Fry 4 to 5 samosas at a time for 12 to 15 minutes, turning occasionally. They are done when the pastry is deep golden, firm and covered in small blisters. Drain on a rack or paper towels.
11. Fry the remaining batches the same way, letting the oil return to temperature between batches. Serve hot.

Tips

• Rub the oil into the flour until it holds its shape when squeezed. This is what gives the pastry its flaky, blistered texture.
• Keep the dough stiff. A soft dough gives a pale, oily samosa rather than a crisp one.
• Cool the filling fully before shaping, or steam will soften the pastry from the inside.
• Fry on low to medium heat. If the oil is too hot, the outside browns while the pastry stays raw and doughy inside.