Aloo Samosa

RecipenKitchen Recipe 1 h 30 min · Serves 6 · Pakistani

Why make it Flaky, blistered pastry filled with spiced potato, peas and crushed coriander seed. Make a batch for iftar, tea time or guests, and fry them slowly for a crisp shell.

You’ll need

Serves 6 2 cups plain flour (maida), plus extra for dusting ½ tsp salt, for the dough ½ tsp ajwain (carom seeds) 4 tbsp oil or melted ghee, for the dough 100 ml lukewarm water, approximately 500 g potatoes, boiled, peeled and roughly crumbled ½ cup green peas, fresh or frozen 2 tbsp oil, for the filling + 12 more in the full recipe

1 Step 1 of 11 Mix the flour, 1/2 tsp salt and ajwain in a bowl. Rub in the 4 tbsp oil with your fingertips until the mixture clumps together when squeezed.

2 Step 2 of 11 Add the lukewarm water a little at a time and bring together a stiff dough. Knead for 5 minutes until smooth, then cover with a damp cloth and rest for 30 minutes.

3 Step 3 of 11 While the dough rests, heat 2 tbsp oil in a pan over medium heat. Add the cumin and crushed coriander seeds and cook for 30 seconds until fragrant.

4 Step 4 of 11 Add the ginger and green chillies and stir for 30 seconds. Add the peas and 2 tbsp water, then cook for 3 minutes until just tender.

5 Step 5 of 11 Add the chilli powder, turmeric, garam masala, amchur and salt, then stir in the potatoes. Mash lightly, leaving small chunks, and cook for 3 minutes. Stir in the fresh coriander and cool completely. The last 6 steps are in the full recipe.

Cook’s tip Rub the oil into the flour until it holds its shape when squeezed. This is what gives the pastry its flaky, blistered texture.

Aloo Samosa

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