Recipe

Kumara and pea samosas with coriander yoghurt

Make your own delectable fresh samosas filled with spiced potato and kumara, great for parties or an after-school snack.

Feb 08, 2007 1:00pm
  • 1 hr cooking
  • Makes 36 Item
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Ingredients

Kumara and pea samosas
  • 3 cup (450g) plain flour
  • 1 teaspoon salt
  • 60克酥油
  • 3/4 cup (180ml) cold water
  • 1 small (120g) potato, chopped finely
  • 1 small (250g) kumara (orange sweet potato), chopped finely
  • 20 gram ghee, extra
  • 1 small (80g) brown onion, chopped
  • 1 clove garlic, crushed
  • 1 teaspoon finely grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon black mustard seeds
  • 1/2 cup (60g) frozen peas, thawed
  • vegetable oil for deep-frying
香菜酸奶
  • 1/2 teaspoon cumin seeds
  • 1 cup (280g) yoghurt
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice

Method

Kumara and pea samosas with yoghurt
  • 1
    Sift the flour and salt into a medium bowl, rub in ghee until mixture resembles fine breadcrumbs. Add enough of the water to mix to a soft dough. Knead dough on a lightly floured surface for about 10 minutes or until smooth and elastic. Cover with plastic wrap and stand at room temperature for 1 hour.
  • 2
    Meanwhile, boil, steam or microwave the potato and kumara until just tender.
  • 3
    Heat extra ghee in a large frying pan; cook onion, garlic, ginger and spices, stirring until onion is soft and spices fragrant. Add the potato mixture and peas; cook, stirring, until well combined.
  • 4
    Divide the dough into quarters; roll each piece on a floured surface until as thin as possible (approx 2mm). Cut into 9cm rounds, put two teaspoons of filling in centre of each pastry round, wet edge lightly with water. Fold pastry in half to enclose filling. Pinch edge of the pastry with thumb and index finger, fold pastry over the unpinched edge, pinch down again; repeat around edge of the pastry. Repeat with remaining pastry and filling.
  • 5
    For the coriander yoghurt, add seeds to a heated frying pan. Cook over medium heat, shaking pan, until the seeds are fragrant. Blend seeds and remaining ingredients until smooth.
  • 6
    Deep-fry samosas in batches until browned, then drain them on absorbent paper. Serve with the coriander yoghurt.

Notes

This recipe makes about 36 samosas. The filling and pastry can be made a day ahead.

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