These samosas are filled with potatoes cooked in an abundance of Indian spices, so that each bite of the golden parcels bursts with flavour.
- 225 g (1½ cups) plain flour
- ½ tsp table salt
- 60 ml (¼ cup) melted ghee
- 1 litre canola oil, for deep frying
- dipping sauce, to serve
Spiced potato filling
- 500 g Sebago potatoes, peeled and quartered
- 2 tbsp vegetable oil
- ½ tsp black mustard seeds
- 2 cm piece ginger, finely grated
- 1 long green chilli, finely chopped
- 1 tsp garam masala
- ¼ tsp ground cumin
- ½ tsp ground turmeric
- salt, to taste
- 2 tbsp finely chopped coriander
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- For the dough, place the flour and salt into a bowl and stir to combine. Rub the ghee into flour until the dough resembles breadcrumbs. Add 125 ml (½ cup) cold water and mix until a dough comes together. It should be soft, but not sticky. Cover with a cloth and stand at room temperature for 30 minutes.
- Meanwhile, for the potato filling, microwave the potatoes until very soft. Drain off any liquid, then roughly mash with a fork, leaving some lumps.
- Heat the oil in a large frying pan over medium heat. Add the mustard seeds and cook for 30 seconds. Add the ginger and chilli and cook for 30 seconds. Add the garam masala, cumin and turmeric and season with salt. Cook for a further 30 seconds. Remove from heat, add the potato and gently stir to coat in the spices. Stir in the coriander and spread onto a tray to cool.
- Divide the dough into 6 even pieces and shape into balls. Place on a tray and cover with a damp cloth.
- Place one ball between 2 sheets of baking paper, then roll into a disc about 8 cm round and 2mm-thick. Cut in half.
- Shape one half into a cone and fill with potato filling. Brush the open pastry edge with water, then press together to seal well. Repeat with remaining pastry and filling.
- Place the oil for deep-frying in a wide, heavy-based pan and heat to medium (about 170 ˚C – you don't want the oil too hot, or the samosas will burst before the pastry is crisp). Deep fry samosas in batches for 2–3 minutes or until golden. Drain on paper towel. Serve hot with dipping sauce.
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Photography by Adam Liaw.