for 12 pieces

Dough

300 g	white flour
¾ tsp	salt
1 ½ dl	water
1 tbsp	peanut oil

Filling

1 tbsp	peanut oil
1	onion, finely chopped
1	garlic clove, pressed
2	red chillies, deseeded, finely chopped
1 tbsp	garam masala
1 tsp	ground coriander seeds
1 tsp	ground cumin
½ tsp	turmeric
300 g	waxy potatoes, cut into cubes
1 ½ tbsp	water
1 tsp	lemon juice
1 tsp	salt
100 g	frozen peas, defrosted
3 tbsp	coriander, finely chopped

To shape

water, for brushing

How it's done

Dough

Mix the flour and salt in a bowl. Add the water and oil, knead into a soft, smooth dough, cover and leave to rest at room temperature for approx. 30 mins.

Filling

Heat the oil in a pan. Sauté the onion and all the other ingredients up to and including the turmeric. Add the potatoes and cook briefly. Add the water, lemon juice and salt, cover and simmer gently for approx. 10 mins. Mash the potatoes with a fork, mix in the peas and coriander.

To shape

Divide the dough into 6 portions, shape into balls, flatten a little. On a lightly floured surface, roll the balls into circles (each approx. 17 cm in diameter). Cut the circles in half, brush the cut edges with a little water. Fold each half into a cone shape, press the edges together firmly. Spoon in the filling to approx. 1 cm below the rim, brush the edges of the dough with water, press together firmly. Shape and fill the remaining samosas in the same way, place on a tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 220°C.

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