Makes: 20 samosas
Preparation time: 1 hour
Frying time: 20 minutes
Potato samosas— made with carom seed infused pastry and filled with yellow potato curry. These samosas are different from a traditional 'South African' samoosa. The shape is more of a pyramid and it feels that this allows for a fuller samosa. The dough, speckled with carom seeds, which lends a celery-like flavour, is easily made at home and can be pinched at the edges and corners to ensure none of the filling escapes and that the samosa does not absorb any oil.
Ingredients
For the samosa pastry
2 cups Cake Flour
2 Tbs Vegetable Oil
1 tsp Carom seeds
1 tsp salt
For the potato filling
3 Tbs Ghee
1 tsp mustard seeds
½ tsp cumin seeds
2 Dried Red Chillies
1 Onion, sliced
½ tsp Salt
½ tsp Turmeric
Pinch of Asafetida
1 Tbs Ginger, grated
6 Curry Leaves
4 Garlic Cloves, minced
700g Potatoes, boiled, peeled and cubed
For the frying
Vegetable oil
Method
For the pastry
Into a large mixing bowl, add the flour, salt and carom seeds and mix to combine. Add the vegetable oil and rub it into the flour to form a crumbly texture. Transfer the crumbled flour to a stand mixer bowl fitted with a dough hook. Add 1/2 cup water and continue to mix to form a dough. You may need to add a tablespoon or more water. The dough will be firm but pliable. Cover with cling wrap and set aside for 30 minutes while you make the potato filling.
For the Potato Filling
Put ghee in a medium pot over medium heat. When the ghee has melted, add mustard seeds and cumin seeds. Once the seeds have begun to pop, add in the onions the dried red chillies. Cook for about 5 minutes until onions have softened. Add salt, turmeric, asafetida, ginger, curry leaves, and garlic and let sizzle for 1 minute.
Add in the cooked potatoes and 1/2 cup water. Cook until the moisture has evaporated. Stir and mash potatoes a bit with the back of a wooden spoon.
For the rolling and filling
Once rested, halve the dough, keeping the dough not used covered to prevent it from drying. Sprinkle a little flour on a flat work surface and roll out the dough to 2-3mm in thickness. Using a 14cm diameter cookie cutter or a small plate, cut the dough into circles. Using a sharp knife, cut each circle in half, creating semicircles.
Working with one piece of dough at a time, take a semicircle of dough, and place it in front of you on your work surface, with the straight edge closest to you. Eyeball the centre of the straight edge and from there bring each half to the centre. Overlap the edges and glue them together with a bit of water, creating a cone. Now gently hold the cone in one hand and fill it with the potato mixture. Fold the rims of the cone together and seal with water. Transfer the folded samosas onto a lightly greased baking tray.
For the frying
Heat 4 cm of vegetable oil in a large saucepan to 120°C. Without overcrowding the pan, fry the samosas in batches until they are lightly golden. Then remove to a baking tray lined with a cooling rack to drain. Once all the samosas are fried, increase the temperature to 180°C and fry until the samosas are golden brown.
Drain on a cooling rack lined baking tray. Serve with dhania chutney or tamarind chutney.
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