Crispy Indian samosas — pastries stuffed with potatoes, peas and aromatic spices

Ingredients (for about 20 samosas, 4–5 people)

For the dough:

• 500 g flour
• 1 teaspoon salt
• 6 tablespoons oil or melted butter
• 200 ml lukewarm water

For the filling:

• 500 g potatoes
• 150 g green peas
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 piece of fresh ginger (about 2 cm), grated
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• half a teaspoon of turmeric
• half a teaspoon of chili pepper (optional)
• salt to taste
• 2 tablespoons oil
• fresh coriander, chopped
• juice of half a lemon
• oil for frying

Preparation steps:

1. Prepare the dough: mix the flour with the salt, add the oil and rub it in with your fingers until it becomes like crumbs. Add the water gradually and knead a firm, elastic dough. Cover it with a damp cloth and let it rest for 30 minutes.
2. Boil the potatoes in their skins in salted water, peel them and crush them with a fork into small pieces.
3. In a pan, heat 2 tablespoons of oil, fry the cumin seeds for 30 seconds, add the onion, garlic and ginger and sauté for 3–4 minutes.
4. Add the spices (garam masala, coriander, turmeric, chili pepper) and sauté for 1 minute. Add the peas and potatoes, mix well, adjust the salt, add the lemon juice and the fresh coriander. Let the filling cool completely.
5. Divide the dough into balls, roll out round sheets about 15 cm in diameter and cut them in half.
6. Take a half-sheet, form a cone, fill it with 1–2 spoons of filling, moisten the edges with a little water and seal tightly by pressing the edges.
7. Heat the oil to 170–180°C and fry the samosas for 4–5 minutes on each side, until golden. Drain them on kitchen paper.
8. Serve warm with mint or tamarind sauce.

Preparation time: 45 minutes (+30 minutes rest) | Cooking time: 30 minutes | Servings: about 20 samosas (4–5 people)