Potato & Fenugreek (Samosas) Recipe
Indian Recipes

Samosas are great snacks, perfect picnic food, and truly most excellent with Tamarind Chutney. Samosa stalls can be found close to Indian train and bus stations, where samosas, hot out of the oil, are handed to you in leaf bowls held together with a toothpick.

Ingredients:

Pastry:
11/2 cups
6 tbsp
1/4 tsp

Filling:
6 tbsp
1
1
2 tsp
2 tsp
2 tsp
1-inch
4 oz
2 cups

oil, for deep-frying
Tamarind Chutney or mango chutney, to serve

all-purpose flour
butter
cold water

vegetable oil
large onion, finely chopped
green chili, seeded and finely chopped
ground turmeric
ground cumin
ground corinder
piece of fresh root ginger, peeled and grated
fenugreek leaves, chopped, or 2 tbsp dried fenugreek
finely diced potatoes

Method:

1. To make the pastry, place the flour in a bowl, add the butter, and rub in with the fingertips until it resembles fine bread crumbs. Add the water 1 tbsp at a time until a soft but firm dough forms. Knead lightly for 5 minutes, then wrap in plastic wrap and chill for 1 hour.
   

2. Heat the vegetable oil, add the onion and cook until soft and beginning to brown. Add the green chili, turmeric, cumin, coriander, and ginger, and cook in the oil for 2-3 minutes, stirring constantly. Add the fenugreek leaves and diced potatoes, and continue to cook for a further 8-10 minutes, stirring frequently. Remove from the heat and leave to cool.
   

3. Knead the samosa pastry once more and divide into 12 balls, each about the size of a walnut. Keeping the remaining balls covered with a dish towel, flatten one ball and roll out to a 6-inch circle. Cut the circle in half and form each semicircle into a cone shape, sealing the edge with water. Fill the cavity with 2 teaspoons of the potato mixture and turn the top side over, again sealing with water. Repeat with the remaining pastry and filling.
   

4. Heat the oil for deep-frying in a saucepan until a cube of bread browns in 1 minute. Slide 2 samosas into the oil and cook for 2 minutes on one side, then turn them over and cook until the second side is golden brown. Remove with a slotted spoon and drain on paper towels. Deep-fry the remaining samosas in the same way and serve warm with tamarind or mango chutney.

Makes 24