Celebrate World Samosa Day with perfectly spiced potato samosas

World Samosa Day, celebrated on 5 September, is the perfect occasion to indulge in one of the most beloved snacks across the globe – the samosa.

These crispy, golden pastries filled with a spiced mixture of potatoes and peas are a true testament to the art of snacking. Originating from the Indian subcontinent, samosas have travelled the world, becoming a popular treat in many cultures.

In honour of this special day, here’s a recipe to help you create your own delicious samosas at home.

Ingredients

For the dough:

• 250g plain flour
• ½ teaspoon salt
• 4 tablespoons vegetable oil or ghee
• 80ml warm water (adjust as needed)

For the filling:

• 2 medium potatoes (about 300g), peeled and diced
• 100g frozen peas
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 green chili, finely chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• ½ teaspoon chili powder
• Salt, to taste
• Juice of half a lemon
• Fresh coriander, chopped

For frying:

• Vegetable oil, for deep frying

Method

1. In a large bowl, combine the plain flour and salt. Add the vegetable oil or ghee and rub it into the flour with your fingers until the mixture resembles breadcrumbs. Gradually add warm water, a little at a time, and mix until the dough comes together. Knead the dough for about 5-7 minutes until it is smooth and firm.
2. Cover the dough with a damp cloth and let it rest for at least 30 minutes.
3. While the dough is resting, prepare the filling. Start by boiling the diced potatoes in salted water until they are just tender, about 10 minutes. Drain and set aside.
4. In a large frying pan, heat the vegetable oil over medium heat. Add the cumin seeds and mustard seeds. Allow them to sizzle for a few seconds until fragrant. Add the finely chopped onion and sauté until it turns golden brown.
5. Stir in the minced garlic, grated ginger, and green chili (if using). Cook for another 2 minutes until the garlic is fragrant. Add the ground coriander, ground cumin, turmeric, garam masala, and chili powder. Cook the spices for a minute to release their flavours.
6. Next, add the boiled potatoes and frozen peas to the pan. Stir well to coat the vegetables with the spice mixture. Cook for 5-7 minutes, stirring occasionally, until the peas are cooked through and the potatoes are lightly browned.
7. Season the filling with salt to taste and add the lemon juice. Stir in the chopped fresh coriander. Remove the filling from the heat and let it cool completely.
8. Once the dough has rested, divide it into 8 equal portions. Roll each portion into a ball, then roll out each ball into a thin oval or circle, about 15cm in diametre.
9. Cut each circle in half to form two semi-circles. Take one semi-circle and fold it into a cone shape, overlapping the edges slightly and sealing them with a little water.
10. Fill the cone with 1-2 tablespoons of the potato and pea mixture. Be careful not to overfill, as this can make it difficult to seal the samosas properly. Pinch the open edges together to seal the filling inside, creating a triangular shape. Repeat with the remaining dough and filling.
11. In a deep frying pan or pot, heat enough vegetable oil to submerge the samosas. The oil should be heated to about 180°C, or until a small piece of dough dropped into the oil rises to the surface and bubbles form around it.
12. Fry the samosas in batches, being careful not to overcrowd the pan. Cook each samosa for about 5-7 minutes, turning occasionally, until they are golden brown and crispy on all sides. Use a slotted spoon to remove the samosas from the oil and drain them on a plate lined with kitchen paper.