Crispy Potato and Pea Samosas

Method

1. 1

   In a large mixing bowl, combine the plain flour, ajwain seeds, cold vegan butter, and salt.

2. 2

   Using your fingers, rub the butter into the flour until it resembles coarse crumbs.

3. 3

   Gradually add water and knead to form a stiff but pliable dough.

4. 4

   Cover the dough with a kitchen towel and let it rest for at least 30 minutes.

5. 5

   Heat oil in a pan, then add the chopped green chillies and minced ginger. Sauté for about 30 seconds.

6. 6

   Stir in the spices: ground cumin, coriander, coarsely ground fennel, amchur if using, and turmeric.

7. 7

   Add the boiled potatoes and mix well, followed by the green peas.

8. 8

   Season with salt to taste and cook for 3-5 minutes until warmed through.

9. 9

   Mash the potato mixture lightly, leaving some chunks for texture, then let cool to room temperature.

10. 10

    Divide the dough into seven portions and roll each into a ball.

11. 11

    Roll one ball of dough into a circle of about 4-5 inches in diameter, slightly elongating the sides.

12. 12

    Cut the circle through the center to create two semi-circles, setting them aside as you repeat with the remaining dough.

13. 13

    Brush the edges of the pastry with water, then shape into a cone by bringing the two corners together and pressing firmly to seal.

14. 14

    Fill each cone with two heaping teaspoons of the potato-pea filling, then seal the top by pressing the seam and folding slightly for stability.

15. 15

    Repeat for the remaining pastry and filling.

16. 16

    Heat enough peanut oil in a wok or deep fryer to submerge the samosas completely.

17. 17

    Once the oil reaches 165°C (325°F), carefully drop in the samosas, frying them in batches to avoid overcrowding.

18. 18

    Cook until golden-brown, flipping occasionally to ensure even frying, maintaining the oil temperature.

19. 19

    Once cooked, remove the samosas and drain on paper towels. Serve hot.