Name: Samosa (The Pacific Island Way)
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Cuisine: Pacific Island
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon salt; 1/2 cup vegetable oil; 1/2 cup water; 1/2 teaspoon cumin seeds; 1/2 teaspoon coriander seeds; 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin powder; 1/2 teaspoon coriander powder; 1/2 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1/2 teaspoon garam masala; 1/2 cup frozen peas; 1/2 cup potatoes, diced; Salt and black pepper, to taste; Vegetable oil, for frying; Taste and adjust the seasoning before serving.

Crispy samosas served with green and red chutneys on a wooden tray, garnished with lemon wedges and fresh herbs.

Samosa (The Pacific Island Way) is a practical home-style recipe with straightforward ingredients and a flavorful finish that works well for family meals.

If you enjoy this kind of recipe, you may also want to try our chicken curry or island style beef curry.

Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup water
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon mustard seeds
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1/2 cup frozen peas
1/2 cup potatoes, diced
Salt and black pepper, to taste
Vegetable oil, for frying

Directions:

In a large bowl, combine the flour and salt. Gradually add the oil and water, stirring until the dough comes together into a smooth ball. Cover the dough with a damp cloth and set aside for 30 minutes.
Meanwhile, in a small saucepan, heat the cumin, coriander, and mustard seeds over medium heat until fragrant, about 1-2 minutes. Stir in the cumin powder, coriander powder, red chili powder, turmeric powder, and garam masala, and cook for another minute. Add the peas and potatoes and season with salt and black pepper. Cook for 5-7 minutes, or until the vegetables are tender. Set aside to cool.
Divide the dough into 8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into a circle about 6 inches in diameter.
Cut each circle in half to form 2 semi-circles. Place about 2 tablespoons of the filling onto one half of each semi-circle. Fold the other half over the filling and press the edges together to seal.
In a deep saucepan, heat enough oil to deep fry the samosas. Fry the samosas in batches until golden and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with chutney or dipping sauce.