Ingredients
- 400 gr. Maris Piper potoatoes
- 250 gr. cauliflower
- 125 gr. frozen peas
- 1 onion
- 2 cloves of garlic
- 5 cm piece of ginger
- 1 fresh green chilli
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- ½ a lemon
- 15 gr. fresh coriander
Dough
- 550 gr. plain flour , plus extra for dusting
- ½ teaspoon baking powder
- 2 teaspoons ajwain seeds , optional
- groundnut oil or vegetable oil
Method
Dough
- Combine the flour, baking powder, a good pinch of sea salt and the ajwain seeds, if using, in a large bowl.
- Use your fingers to rub in 120ml of oil until the mixture resembles breadcrumbs.
- Stir in 150ml of cold water, then bring it together with your hands into a rough dough, adding a splash more water, if needed.
- Place in a flour-dusted bowl, cover with a damp tea towel and leave to rest for 30′.
Filling
- Peel and chop the potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they’re roughly the same size.
- Add the potatoes to a large pan of boiling salted water and cook for 10 to 12′, or until tender, adding the cauliflower after 3′.
- Add the peas for the final minute, then drain.
- Peel and finely chop the onion and garlic, then peel and finely grate the ginger.
- Deseed and finely chop the chilli.
- Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin and onion and cook for 8′, or until softened but not coloured.
- Stir in the garlic, ginger and chilli, then fry for a further few minutes.
- Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander, stir well.
- Stir the cooked veg into the pan and crush gently with a potato masher, don’t overdo it, you want a fairly chunky mixture.
- Squeeze in the lemon juice and season to taste.
- Leave to cool, then pick, finely chop and stir in the coriander leaves.
Samosas
- Preheat the oven to 180 ºC.
- Lightly grease a large baking tray with oil.
- On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick.
- Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
- Cut each round in half, then brush the straight edges with a little water.
- Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
- Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal.
- Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
- Brush the samosas with a little oil and bake for 45′, or until golden and piping hot through.
- Serve straightaway with mango chutney.