Authentic, freshly made samosas with a real fruity kick from Prices Spices Haitian Sensation Sauce served with India Joywala Chutney. Could there be a better way to glam up potatoes and flour? ...
00 Grade Flour, sifted - 4 cups
| ||Carom Seeds - 2 tsps|| |
| ||Boiled Potatoes, crushed - 500g|| |
| ||Frozen Peas - 1 cup|| |
| ||Baking Powder - ½ tsp|| |
| ||Rapeseed Oil - 8 tbsps|| |
| ||Yellow Mustard Seeds - ½ tsp|| |
| ||Cumin Seeds - ½ tsp|| |
| ||Vegetable Oil - 4 tbsps|| |
| ||Onion, finely chopped - ½|| |
| ||Fresh Ginger, finely grated - 3 cm|| |
| ||Haitian Sensation Chilli Sauce - 3 tbsps|| |
| ||Cumin Powder - 1 tsp|| |
| ||Sea Salt - to taste|| |
| ||Ground Coriander - 1 tsp|| |
| ||Garam Masala - 1 tsp|| |
| ||Mango Powder - 1 tbsp|| |
| ||India Joywala Chutney - 5tbsps|| |
| ||Fresh Coriander, finely chopped - 3 tbsps|| |
• Sift the flour into a large bowl and then add the carom seeds, baking powder and salt, make a well in the centre.
• Add the rapeseed oil to the well and combine with the flour to make a breadcrumb texture. Add warm water a little at a time until you get a soft, smooth pliable dough.
• Knead the dough for 5 minutes until smooth. Cover with cling film and rest for at least 30 minutes.
• Now place the frozen peas, and the dry spices and salt to the pan. If it becomes too dry add a splash of water. Cook for 2 minutes.
• Add the pre-cooked potatoes, Haitian Sensation Chilli Sauce and the fresh coriander. Cook for another couple of minutes on a low heat to prevent it from sticking to the pan.
• Divide the dough into 12 pieces, leave the rest covered but make a ball with one piece. Flatten each ball one at a time then cut in half to leave you with a semi circle. Fold to make a cone shape and place a good spoonful of the cooled filling into the cone. Bend over the top edge and seal with a dab of water with your finger.
• Deep fry at 180°C for a few moments until golden brown, dry on kitchen paper.
• Serve hot with India Joywala Chutney and a reefreshing cup of Masala Chai!