大象传媒

Makes 10

Ingredients

• 5 soft flour tortilla wraps

Filling

• 4-5 medium sizes potatoes (approx. 700g peeled weight)
• 3-4 tbsp vegetable oil for cooking
• 1 1/2 tsp cumin seeds
• 1 level tsp fennel seeds
• 1 large brown onion, finely diced
• 2-3 bird's eye chillies, finely chopped
• 1-2 tsp salt, to taste
• 1 tsp garam masala
• 1/2 tsp chilli powder
• 30g butter
• pinch of dried kasuri methi/fenugreek leaves (optional)
• 75g frozen peas
• 1 tbsp chopped coriander

Glue

• 2 tbsp plain flour
• enough water to make a thick paste (approx. 75ml)

Turmeric wash

• a few glugs of vegetable oil
• half tsp turmeric
• nigella seeds, optional

Method

1. Peel and chop your potatoes into equal pieces and boil until cooked through. Allow to steam-dry.
2. Meanwhile heat the vegetable oil in a large frying pan on a medium to high heat. Add the cumin and fennel seeds to the hot oil to temper, when you can smell the fragrant aromas and see them sizzling add in the finely diced onion. Reduce the heat to medium and allow the onions to soften and become translucent, will take 7-8 minutes.
3. Next add the fresh chillies, sauté for a minute. Then add in the salt, garam masala and chilli powder. Toast the ground spices for 30 seconds. Add the butter, which will prevent the spices from catching. If you are using the kasuri methi add this next. Give everything a good stir and mix, taste a little of your onion mixture so you can adjust the seasoning. Remember potatoes are bland so you need plenty of chillies and salt. Then mix through the frozen peas.
4. Your potatoes will be ready by now. Crush them, don’t completely mash. It’s nice to have little nuggets of potatoes as well as a mashed texture. Then mix the potatoes into the spicy onions, along with chopped coriander. Check the seasoning again, you’ll probably need a bit more salt. Allow to cool completely. You can make ahead and refrigerate.
5. When you are ready to make your samosas, prepare the glue by mixing the flour and water in a small bowl. You want a thick paste, tortillas are not as pliable as samosa dough so you’ll need a robust glue.
6. If using prepare your turmeric wash by mixing the oil and turmeric, set aside.
7. Cut your tortilla in half so you have two semi circles. Place your tortillas halves cut side up on your counter. Take about a tablespoon of your samosa filling and place in the middle of each semi-circle. Use your hands to flatten and shape the filling into a triangular shape (the tip at the top) which will make folding easier.
8. Use a pastry brush and paint on a 2cm perimeter of ‘glue’ around all of the edges of the semi-circles. Take the top left corner of the semi-circle, and bring to the bottom edge, half sealing the samosa and covering all of the filling. Use your thumbs to gently press down the bottom edges to remove any air pockets. Now repeat on the opposite side, creating the familiar triangular shape, ensuring the filling is packed in. Use your fingers to gently seal, and create a point at the top of the triangle. Again, use your thumbs at the bottom edge to ensure no air pockets have formed, then gently crimp the bottom with a fork to fully seal. Repeat.
9. Place the samosas on a lined baking tray. Brush both sides of the samosas with the turmeric wash. Lightly sprinkle with nigella seeds if using. Air fry for 6-7 minutes at 170°C or oven bake at 180°C for 12 minutes.
10. Serve with your favourite chutneys – or even tomato ketchup - and gobble up!

To make traditional deep fried Punjabi samosas

Ingredients

Dough

• 300g plain flour
• 1/2 tsp salt
• 60ml vegetable oil or melted ghee
• cold water

Glue

• 1 tsp plain flour
• 7 tsp water
• vegetable oil for deep frying

Method

1. To make the dough, sift the flour and salt into a large mixing bowl. Then add the oil. Take your time (3-5 minutes) rubbing between your fingers to ensure it is well incorporated with the flour.
2. Add the water gradually, you’re not going to need too much (about 100ml). When the dough starts to come together, knead. You will need slightly more water. Each time dip your hand into the water. That will be enough, don’t over do it. Knead your dough until it’s smooth and fairly firm, but DON’T over work it or else your pastry will be tough. Cover with a damp cloth and rest for 30 minutes.
3. Make the filling as per steps 1 to 4 above.
4. Make your glue paste by mixing the flour and water and set aside.
5. Take your dough and divide into 5 equal sized balls. Each dough ball makes two samosas. Roll each dough ball into a thin circle. You’ll need a scant amount of dry flour on your work surface. Then cut the circle in half giving you two semi–circles. Reposition the top half to ensure both semi-circles have the straight cut at the top.
6. Fill the samosa. Don’t overfill. Each semi-circle only needs about a tablespoon of filling, which you should place in the middle. Shape the top of the filling into a point, this will help when sealing. Now dip your finger into the glue paste you made earlier or use a small pastry brush. Then apply a thin layer at the edge of the semi-circle. Take the top left corner of the semi-circle, and bring to the bottom edge, half sealing the samosa and covering all of the filling. Use your thumbs to gently press down the edges and remove any air pockets. Now repeat on the opposite side, creating the familiar triangular shape. Ensure the filling is packed in before doing so. Use your fingers to gently seal, and create a point at the top. Again use your thumbs at the bottom edge to ensure no air pockets have formed. Otherwise your samosa will burst when deep frying.
7. You’re ready to deep fry. Note you can freeze the samosas at this point if batch making, simply place a little greaseproof paper between each to ensure they don’t stick, place in freezer bags or on a suitable tray, and cover with cling film. Defrost before frying.
8. I deep fry in a wok, or a kadhai. The temperature shouldn’t be too hot, start at 150-160°C then increase to 180-185°C until golden and cooked through. Don’t overcrowd the pan. When cooked place onto kitchen towel to absorb any excess oil.
9. Serve with your favourite chutneys – or even tomato ketchup - and gobble up!