FOR THE PASTRY
200g Carr's Plain Flour
½ tsp Salt
½ tsp Carom Seeds
40ml Vegetable Oil
FOR THE FILLING
5 Potatoes (roughly 600g boiled, peeled and chopped into small pieces)
1 tbsp Vegetable Oil
1 tsp Mustard Seeds
1 tsp Salt
½ tsp Chilli Powder
½ tsp Mango Powder
½ tsp Garam Masala
Vegetable Oil (for deep frying)
In a bowl mix the ﬂour, salt, carom seeds and oil. Give it a good mix and rub the oil into the ﬂour. Slowly pour the water into it and bring the dough together. Place it on a clean surface and knead the dough for a few minutes until smooth. Leave the dough to rest in an oiled bowl and cover it with cling film.
Meanwhile prepare the ﬁlling. Heat oil in a pan and add the mustard seeds to it. Once they begin to pop add the salt and spices and mix well. Now add the potatoes and mix well. Leave it aside to cool before ﬁlling the samosas.
Roll the dough into a long sausage and divide it into 8 equal parts. Roll each part into 20cm circle and divide it into 2 pieces. Take one piece in the palm of your hand and brush some water on the straight line of the half circle. Shape it into a cone and stick the straight side together. Put 1 tbsp of the potato mix into the cone and brush water on the open end. Press it together and seal it well. Repeat the same with all the samosas.
Heat oil in a pan and fry 3-4 samosas at a time until golden brown and crispy.
Enjoy with some chutney, ketchup or on its own.
Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ