zoom Martha Collison's spinach & potato samosas
  • Save to your scrapbook
  • Save to your scrapbook

    Martha Collison's spinach & potato samosas

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Martha Collison's spinach & potato samosas

    • Vegetarian
    • Preparation time: 45 minutes
    • Cooking time: 15 minutes to 20 minutes
    • Total time: 1 hour to 1 hour 5 minutes

    Makes: 24 mini samosas

    Ingredients

    FOR THE DOUGH
    150g plain flour
    2 tbsp vegetable oil

    FOR THE FILLING
    1 tbsp vegetable oil
    ½ onion, finely diced
    1 clove garlic, crushed
    1 Thai chilli, deseeded (optional) and chopped
    2 tsp garam masala
    2 tsp mustard seeds
    80g pack spinach
    75g fresh or frozen peas
    1 large baking potato (around 300g), peeled, diced and boiled until tender
    ½ tsp turmeric
    Vegetable oil, to fry
     

    Method

    1. For the dough, combine the flour and a pinch of salt in a large bowl. Add the oil and rub into the flour with your fingertips to create a sandy texture. Add 60ml cold water, a little at a time, and stir until a rough dough forms. Knead the dough in the bowl for about 5 minutes, or until it is smooth and silky. Place in a lightly oiled bowl, cover and rest for at least 30 minutes.

    2. Meanwhile, heat the oil in a large frying pan and add the chopped onion, garlic and chilli. Cook over a medium heat until softened, then stir in the garam masala and mustard seeds. When the spices start to smell aromatic, add the spinach and peas. Cook until the spinach is just wilting, then remove from the heat.

    3. Roughly mash the cooked potato with the turmeric in a large mixing bowl, then tip in the spinach mixture and stir together. Season well. Set this filling to one side.

    4. Shape the dough into a log, slice into 12 even rounds and cover with a damp, clean cloth until needed. Take a slice of dough and, on a lightly oiled surface, roll it out thinly into a 10cm circle. Cut the circle in half to form two semicircles.

    5. Fill a small ramekin with cold water. Dip your fingers in the water and wet the straight edge of the semicircle, then fold the dough in half along the straight edge, allowing the wet edges to stick together. Pinch the edges to seal, forming a cone.

    6. Stuff the cone with about 1 tsp of the filling mixture, then run a wet finger around the top of the cone and pinch to seal. Set to one side and repeat with the remaining dough slices, to form about 24 mini samosas.

    7. In a large, heavy-bottomed pan, heat 7-8cm oil to 180°C and, in batches, fry the samosas for 3-4 minutes at a time until golden. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve warm or cold with the chutney as a dip.
     

    Your recipe note

    Edit your recipe note

    Cook's tipServe with Martha Collison's mango chutney.

    Comments

    Average user rating

    0 stars

    Glossary