Two Baked Potato Pea Samosas | Supa

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🥨Snack🟡Medium⏱100 minBaked Good

Two Baked Potato Pea Samosas

Name: Two Baked Potato Pea Samosas
Total time: 100 min
Yield: 1 portions
Cuisine: Indian
Ingredients: 20 g Green peas Fresh or frozen, unseasoned; 60 g Potato Raw, peeled, finely diced; 2 g Ginger Fresh, finely grated; 1 g Cilantro Fresh, chopped; 1.75 cups Water 20 ml dough, 400 ml vegetable boiling water discarded, 2 ml sealing; 0.5 cup Whole Wheat Flour; 0.5 tsp Lemon Juice; 0.1 g Ajwain Seeds; 0.2 g Cumin Ground; 0.3 g Garam Masala; 0.05 g Cayenne pepper Ground; 2 tsp Olive oil 8.5 ml dough, 1 ml filling, 0.5 ml brushing; To taste Salt

Two whole-wheat pastry cones with a mildly spiced potato and pea filling, baked rather than deep-fried, for one substantial snack.

Ingredients

20 g

Green peas

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60 g

Potato

2 g

Ginger

1 g

Cilantro

1.75 cups

Water

0.5 cup

Whole Wheat Flour

0.5 tsp

Lemon Juice

0.1 g

Ajwain Seeds

0.2 g

Cumin

0.3 g

Garam Masala

0.05 g

Cayenne pepper

2 tsp

Olive oil

To taste

Salt

Steps

30 min1

Rub 8.5 ml oil into all the whole-wheat flour with the ajwain and a little salt until sandy. Add 20 ml water and knead briefly into a firm dough. Cover with a damp cloth and rest for 30 minutes. Reserve 1 ml oil for the filling and 0.5 ml for brushing.

30 min2

Boil

Meanwhile boil all the diced potato in 400 ml water for 12-15 minutes until tender, adding all the peas for the final 5 minutes. Drain thoroughly and discard that water. Heat the filling oil in a small nonstick pan. Stir in ginger, ground cumin and cayenne for 20 seconds over low heat. Add all the potato and peas, garam masala and a little salt; stir for 2 minutes, lightly crushing the potato. Remove from the heat, mix in all the lemon juice and cilantro, and cool for 10 minutes.

Preheat the oven to 180 °C. Roll all the rested dough between baking paper into a 17 cm circle, about 2 mm thick. Cut in half. Use the reserved 2 ml water to moisten the straight edges and join each half into a cone, overlapping and sealing the seam. Divide all the cool filling between the cones, leaving the edges clean. Moisten and firmly pinch the open edges shut. Keep all the dough and filling.

40 min4

Bake

Place both cones on a baking-paper-lined tray and brush with all the remaining oil. Bake at 180 °C for 30-35 minutes until crisp and lightly golden, without burning the edges. Rest for 5 minutes. Serve both samosas as one snack portion; chutney, yogurt and other dips are not included.