SAMOSAS STUFFED WITH MUSTARD OIL FRIED POTATO AND PEA CURRY

Aloo Dum Samosa

Watch out these are so delicious a thin buttery flaky pastry like you've never had before stuffed full with a gorgeous pea and potato spiced curry will have you sneaking three or four more on your plate!  The pea and potato curry is outstanding in its own merit as a great main meal or side dish.

Resting Time 1hr / Prep Time & Cooking Time 30 minutes

                              

Ingredients

(makes 10)

Samosa Pastry

150g plain flour

40g ghee

1 tsp sea salt

60ml water

Pea and Potato Curry

Stage One 

Mustard Oil Fried Potatoes

1 tbsp ghee

50ml mustard oil

1 large potato diced

1 tsp turmeric powder

Stage Two The Sauce

2 tbsp ghee

1 small onion finely diced

4 cloves garlic finely diced

1 cup petit pois peas

1 tsp cumin seeds ground

1 tsp kashmiri powder

1 tsp ground coriander seeds

1/2 tsp turmeric powder

2 red chillies finely chopped

1/4 tsp asafoetida

1/2 juice lime

2 large tomatoes skinned chopped

1/2 tsp sea salt

1 tsp garam masala

2 tbsp chopped coriander

The Frying

2 ltrs ground nut or olive oil

Paper roll for draining

1.  First bring a pan of seasoned water to a boil and add the diced potato, par boil for approx 8-10 minutes until tender, drain and reserve to one side.  I like to drain the water back into another pan so that I can use the same hot water to heat the peas, a little help for the environment.  I like to make the next two methods at at the same time. 

2.  Mix the salt in with the flour, rub in the ghee and then add the water and bring the dough together, knead for a 5 minutes and leave to rest for 1 hour if you can.

3.  Heat a large skillet with the ghee and mustard oil when medium hot add the potatoes and fry until slightly crispy and lightly golden all over, add the turmeric and stir through, remove the potatoes from the pan and reserve to one side.  Keep the pan for the sauce, do not wash up!

4.  Heat the ghee and then gently soften the onions and garlic in the ghee for 5 minutes or so, then add the spices, the cumin, kashmiri, coriander, asafoetida and turmeric and fry for a couple of minutes.

5.  Then add the tomatoes, peas, sea salt and lime juice and cook for a further 10 minutes add the potatoes back in along with the the garam masala, taste and adjust the season if needed, leave to one side to cool while you make the pastry.

6.  Heat the oil to 180 degrees C 356F

7.  Now to make the samosas, divide the dough in to half and then each half in to 4, roll in to balls and roll out each ball in to a circle.  Cut the circles in half.  Brush some water around the edge of the half circle and taking the corner of the straight edge of the pastry fold it over to the centre of the curved side.  

This will now look almost like a diamond shape.  Press the two edges together and you will now find you have a pocket that you can stuff with the pea and potato curry!

To seal the samosas fold over the top flap of the pastry on top of the pocket and seal the edges.  If you find it difficult stuffing then you can place the filling on the half circle of pastry and fold the pastry over the filling and seal that way.

8.  Fry for around 3-5 minutes until light and golden in colour and enjoy these are just delicious.