I thought I loathed samosas – greasy packets of stodgy dough filled with a scant amount of potato-heavy filling. So when my (not so) little brother asked me to make them for his next dinner at my place, I was hesitant. Far from the oily take-away counterparts that dear Tom had in mind, these made for a surprising light and fresh Indian treat. The vibrant pomegranate seeds offset the sweet peas and savoury spices, all encased in a fine golden pastry.
The last time I cooked from India: The Cookbook the onion bhajis and crispy lentil batons were a roaring success with the vegans I had to dinner. Overconfident of my newly found Indian cooking abilities, I dived into the triangle-dough shaping only to find it a little more fiddly than I’d first thought. This is possibly a result of my lack-luster high school geometry. You can throw me advanced trigonometry, calculus, probability: you name it. But bring out an isosceles triangles and I go into meltdown.
I love pomegranate in salads, desserts and as a lovely pair to game meat (try to get your hands on some pomegranate molasses – or make some yourself). That being said, my favourite way to devour the wonderfully tangy fruit is to simply roll the whole pomegranate on a hard surface to crush and loosen all the seeds, poke a straw through the crimson red skin and slurp up the fresh juice straight from the source. Pomegranate seeds are also my entry to this Weekend Herb Blogging hosted by Mele Cotte.
pomegranate and pea samosas
makes 12 samosas
- vegetable/ sunflower oil, for deep frying
for the dough
- 500g (4 cups) plain flour, plus extra for dusting
- 1/2 tsp ground tumeric
- 2 tbsp ghee or rice bran/ vegetable oil
for the filling
- 100g (2 small) potatoes
- 150g (1 cup) frozen or shelled peas
- 4 tbsp ghee or rice bran/ vegetable oil
- 1 tsp cumin seeds
- 1 5cm piece of ginger, peeled and finely chopped
- 4-5 green chillies, chopped (de-seed them if you don’t like things too hot)
- 1 tsp chilli or cayenne pepper
- 1/4 teaspoon ground tumeric
- 1 tsp ground coriander
- seeds from one pomegranate
- 1 tbsp chopped coriander (cilantro) leaves
- salt, to taste
- Put the flour and ground tumeric in a large bowl and mix with the ghee and just enough water to form a stiff dough.
- Divide the dough into 6 equal portions and roll into balls. Cover with a damp cloth.
- Cook the potatoes in a pan of boiling water for 20 minutes, or until soft. then drain and allow to cool.
- Peel off the potato skins, return to the pan and mash.
- Cook the peas in another pan of boiling water for 5 minutes, or until soft.
- Heat the ghee in a deep, heavy-based pan. Add the cumin seeds and fry over medium heat for about 15 seconds.
- Add the ginger, chillies, chilli powder, tumeric, coriander and season with salt. Stir fry for about 1 minute, add the potatoes and peas and stir fry for another minute.
- Add the pomegranite seeds and coriander and stir.
- When the filling is cool, divide into 12 equal portions.
- Place the balls of dough on a lightly floured surface and roll into relatively thin rounds, 20cm in diameter. Cut in half.
- Place a portion of the filling on the center of the dough. Bring the two corners of the dough together and overlap their edges (using a little water so that they stick) to form a cone.
- Fold over the open top of the cone and stick down with a little water. If you’d like a visual guide, here’s a great tutorial. Repeat for the remaining samosas.
- Heat enough oil for deep-frying to 180°C in a deep-fryer or a deep, heavy-based pan. When hot enough, a cube of bread should brown in 30 seconds.
- Working in batches, add the samosas carefully to the hot oil and fry for about 3 minutes, or until golden brown.
- Remove with a slotted spoon and drain on kitchen paper.