Crisp, golden samosas filled with warmly spiced potatoes, peas, ginger, and green chilli, served with a bright cilantro chutney and made with robust Della Terra Premium Extra Virgin Olive Oil.
Prep: 35 minutes
Rest Time: 30 minutes
Cook: 20 minutes
Makes: 18–24 samosas
Ingredients
Samosa Dough
- 3 cups flour
- 1 tsp baking powder
- 1 tsp salt
- 3 tbsp Robust or Medium Della Terra Premium Extra Virgin Olive Oil
- 3/4 cup water (plus more if needed)
Samosa Filling
- 2 cups cooked potatoes, cubed and drained
- 2 tbsp Robust or Medium Della Terra Premium Extra Virgin Olive Oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp curry powder
- 1/2 tsp ground cumin
- 1 tsp fresh lime juice
- 1 tsp fresh ginger, grated
- 1 cup frozen peas, thawed
- 1 small green chilli, seeded and finely minced
- Salt and pepper, to taste
- Oil of your choice (canola or vegetable) for deep frying
Cilantro Chutney
- 2 cups fresh cilantro, chopped
- 1 fresh green chilli, seeded and chopped
- 3 cloves garlic
- 1 tsp ground cumin
- Salt, to taste
- 1/4 cup Robust or Medium Della Terra Premium Extra Virgin Olive Oil
- Juice of 2 limes
- 2 tbsp water
Directions
Make the Dough
Combine flour, baking powder, and salt in a large bowl or food processor.
Add water and olive oil and mix until a rough dough forms, adding a little extra water if needed.
Knead on a lightly floured surface until smooth and pliable.
Cover and rest for 30 minutes.
Make the Filling
Heat olive oil in a skillet over medium heat.
Add green chilli, ginger, onion, and garlic. Sauté until softened, about 3 minutes.
Add curry powder and cumin and cook until fragrant, about 1 minute.
Add potatoes and gently mash slightly, leaving texture.
Stir in peas and lime juice. Cook 1 more minute.
Season with salt and pepper and set aside to cool.
Make the Cilantro Chutney
Blend all chutney ingredients until smooth. Adjust seasoning to taste.
Assemble the Samosas
Roll dough to about 1/8-inch thickness.
Cut into 3-inch rounds.
Place 2 tablespoons of filling in the centre of each round.
Fold into a half-moon shape.
To seal:
- Lightly dip your finger in water and run it along the edge of the dough
- Press edges firmly together
- Crimp tightly with a fork to fully seal
- Ensure there are no air gaps along the seam
Fry
Heat oil to 350°F in a heavy pot.
Fry samosas in small batches, avoiding overcrowding.
Cook about 2 minutes per side until golden brown and crisp.
Drain on paper towels or a rack.
Serve warm with cilantro chutney.