2 cups (500 mL) diced peeled potatoes
1/2 cup (125 mL) diced carrots
3 tbsp (50 mL) vegetable oil
1 tsp (5 mL) each fennel and cumin seeds
1 tsp (5 mL) brown or black mustard seeds
1/2 tsp (2 mL) ground turmeric and coriander and fenugreek seeds
1/4 tsp (1 mL) cayenne pepper
1 onion, chopped
2 cloves garlic, minced
1 tbsp (15 mL) grated gingerroot
1/2 tsp (2 mL) salt
1/2 cup (125 mL) frozen peas
3 tbsp (50 mL) lemon juice
2 tbsp (25 mL) chopped fresh coriander
Vegetable oil for frying
Fresh Coriander Chutney (see below)
2 cups (500 mL) all-purpose flour
1 tsp (5 mL) cumin seeds (preferably black)
1/2 tsp (2 mL) salt
1/2 cup (125 mL) each cold butter and milk
See page 2 for the step-by-step directions with images.
1. Dough: In food processor or bowl with pastry blender, combine flour, black cumin seeds and salt; pulse or cut in butter until in fine crumbs. Pulse or stir in milk until ball begins to form. Press into disc; wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain.
Meanwhile, in large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander and fenugreek seeds and cayenne just until cumin seeds begin to pop, 1 minute.
Add onion, garlic, ginger and salt; fry until softened, about 3 minutes. Stir in potato mixture and peas. Stir in lemon juice and coriander; let cool.
2. Cut dough into 12 pieces; form each into flat round. On floured surface, roll out each to 6-inch (15 cm) circle; cut in half. Working with 1 piece at a time, moisten half of the cut edge with water. Form cone shape by overlapping cut edges by 1/4 inch (5 mm).
3. Fill with rounded 1 tbsp (15 mL) potato mixture. Moisten top inside edges of pastry; press to seal. Trim jagged edges. Crimp with fork.
In wok or deep saucepan, heat oil to 350°F (180°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 45 seconds.
4. Fry samosas, in batches, until golden, about 4 minutes. Remove to paper towel–lined tray. Or bake in 425°F (220°C) oven for 15 minutes. Serve warm. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours. Or freeze on waxed paper–lined tray; transfer to airtight container and freeze for up to 2 weeks. Reheat in 350°F/180°C oven for 10 to 20 minutes.)
Makes 24 pieces.
Per piece: about 133 cal, 2 g pro, 9 g total fat (3 g sat. fat), 12 g carb, 1 g fibre, 12 mg chol, 200 mg sodium. % RDI: 2% calcium, 6% iron, 11% vit A, 5% vit C, 8% folate.
Fresh Coriander Chutney:
In food processor, purée together 4 cups (1 L) fresh coriander leaves; 1/4 cup (50 mL) water; half hot green finger pepper, seeded; 4 tsp (20 mL) lemon juice; and 1/4 tsp (1 mL) salt until smooth. (Make-ahead: Refrigerate in airtight container for up to 4 hours.)
Makes 1/2 cup (125 mL).
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