Night Market Samosas
Thank you to everyone who visited our July Night Market!
Loved our samosas from the night market? We are happy to share the recipe with you!
INGREDIENTS
For the Pastry Dough:
- 2 cups (280g) all-purpose flour, plus extra for shaping and rolling out the pastry
- 1 teaspoon kosher salt
- 1 teaspoon ajwain seeds, lightly cracked (optional)
- 1/4 cup (60ml) canola
- 1/3 cup plus 3 tablespoons (80ml plus 45ml) chilled water, divided
For the Potato and Pea Filling:
- 1 1/2 pounds (680g) medium russet potatoes, cleaned and scrubbed
- ½ teaspoon salt
- 1/2 cup (60g) frozen peas, thawed and drained
- 1 medium onion diced
- 2 tablespoons canola
- 2 teaspoons cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon ground turmeric
- 1 teaspoon yellow curry
- 1 teaspoon ground black pepper
INSTRUCTIONS
- For the dough, place all the ingredients in a food processor and mix until it all pulls together to form a ball. Do not over mix your dough. Let the dough rest, cover with plastic wrap and keep in the fridge until using (the dough is good for a few days in the fridge).
- For the filling, place whole potatoes in a pot of cold water and bring to a boil, cook until fork tender in the center, about 10 minutes. Strain and let cool enough to handle. While the potatoes are cooking, heat up a frying pan with oil to medium heat and cook onions for 3-5 minutes or until they start to brown and caramelize. Lower the heat to low and add all the spices. Heat the spices to help release flavour.
- Once the potatoes are cool enough to handle, peel and cut them into small pieces and place in a large bowl. Add onion spice mix and peas to the potatoes and mix well.
- Time to assemble. Divide dough into 12 equal pieces and form little dough balls. Flatten them with a rolling pin and roll them out to a fairly thin circle. Cut each circle in half as shown in photo below. Using water, connect flat edges together to form a pocket. Fill pocket with potato filling and seal edge with water, making sure you pinch the dough together to form a good seal.
- Cooking time. Place samosas on a lined baking tray and bake at 350 degrees for 20-25 minutes, or until golden brown.
Recipe provided by The Nourish and Develop Foundation – Community Kitchen Chef Jo
