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

the dough

  • 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.

the filling

  • 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.

to finish

  • 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.

10 Comments

wgfoodie April 17, 2021 at 10:34 pm

What a great idea! This is the first I’ve heard/thought of adding pomegranates to samosas but it’s a creative idea I would like to try. Beautiful recipe! Thank you for sharing. I am a huge samosa fan 🙂

chocolatesuze April 18, 2021 at 12:14 am

ooh pomegranates in a samosa? that sounds delish!

Three-Cookies April 18, 2021 at 1:51 am

P & P samosas – nice. I agree with your thoughts – my memories of samosa’s are either greasy bombs or crunchy and super delicious.

Jessica April 18, 2021 at 6:03 pm

I’m so happy to see this – I’ve had samosas on the brain and was contemplating trying to make some myself! This will surely be the push I need!

leetran April 20, 2021 at 10:17 am

Nice to lots of interesting, inspired (not-just-salad!) vegan recipes on your blog.

Jennifer(Delicieux) April 21, 2021 at 9:49 pm

What an unusual combination with the pea and pomegranate, but I can imagine how delicious it was. Yum! I love the vibrant red peeking out from the green.

Min {Honest Vanilla} April 22, 2021 at 6:02 am

Definitely an interesting take, would never have thought of pomegranate in samosas! Love your photos 🙂

Molly April 22, 2021 at 6:58 am

Oh my goodness, These sounds so fantastic. I love the sound of the pea/pomegranate combination. Can’t wait to try it!

Gayatri Kumar April 23, 2021 at 3:37 am

Amazing 😀 .. Never would have imagined pomegranates in hot-sams!! Im used to the traditional street-style peas/potatoes ones 🙂 .. this is a really great refreshing look at samosas! will share with my mom so she’ll make em for me next time Im in India 😀 xx G

Chris April 23, 2021 at 10:11 pm

Delicious! I can’t wait to try these. Thanks for participating in WHB!

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