Samosas
Samosas originated in Central Asia and travelled to India along ancient trade routes. The Mughal court records mention samosas being served as early as the 13th century.
Crispy pastry parcels filled with spiced potato and peas. India's greatest street food — eaten at every chai stall from Mumbai to Delhi.
Ingredients
Method
Make dough: rub oil into flour and salt until breadcrumb texture. Add just enough water to form a stiff dough. Rest 30 minutes.
Cook cumin seeds in a little oil until they pop. Add peas, mashed potato and all spices. Season well and cool.
Divide dough into 8 balls. Roll each into an oval, cut in half to make two semicircles.
Form each semicircle into a cone, seal the edge with water. Fill with 2 tbsp potato filling. Seal the top firmly.
Deep fry in batches at 170°C for 6-8 minutes until deep golden, turning once. Drain on paper.
Serve with mint chutney and tamarind sauce.
A stiff dough is essential — soft dough produces greasy samosas that fall apart in the oil. The dough should feel quite firm before resting.
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