Vegetable Samosa

Method

1. 1

   Rub 4 tablespoons of oil into the flour and salt until it clumps when squeezed, then knead in about 100 ml of water to a stiff dough. Rest 30 minutes.

   💡 A stiff dough and a good oil rub-in are what make the shell blistered and crisp, not doughy.

2. 2

   Boil the potatoes until tender, about 15 minutes, then crumble coarsely.

3. 3

   Sizzle the cumin seeds in a spoon of oil, add ginger and chilies, then the potatoes, peas, coriander, garam masala and salt. Mash roughly, mix in cilantro and cool.

4. 4

   Divide the dough into 6 balls, roll each into an oval and halve it. Shape each half into a cone, sealing the seam with water.

5. 5

   Fill the cones generously, pinch the tops shut with a pleat, and keep covered.

6. 6

   Fry in 160°C oil — starting on the cooler side — until deep golden and blistered, 8–10 minutes per batch.

   💡 Low, slow frying cooks the pastry through; hot oil leaves it pale-raw inside.

7. 7

   Drain and serve hot with tamarind or mint chutney.