Preparation
- Rub the flour, ajwain, salt and oil together with your fingers in a bowl for 3 to 4 minutes until the mixture looks like breadcrumbs and holds its shape when squeezed. Add the water gradually and work to a fairly firm but pliable dough. Cover and rest for 30 minutes.
- Peel and halve the potatoes and boil them with the diced carrot until a fork goes in easily but they do not fall apart. Drain and crumble the potatoes roughly rather than mashing them.
- For the filling, heat 2 tbsp oil in a frying pan and let the cumin seeds sizzle in it. Fry the onion until translucent to pale pink, then add the ginger and chilli and cook for 30 to 60 seconds until fragrant.
- Fry the peas for 2 minutes, then stir in the chilli powder, garam masala and ground cumin for 30 seconds. Add the potatoes, carrot and salt and toss for 2 to 3 minutes, then mix in the coriander. Leave to cool, taste, add more salt if needed and stir in the lemon juice. Divide the filling into 12 portions.
- Knead the dough briefly, divide it into 6 balls and keep them under a cloth. Roll each ball into an oval of about 22 × 16 cm, not too thick and not too thin, and cut it in half with a knife.
- Brush the straight edge of one half with water, shape it into a cone and press the seam firmly closed. Press in a portion of filling, brush the open edges with water and pinch together firmly. Keep the finished samosas covered.
- Heat the oil to medium: a piece of dough should not rise immediately but drift slowly upwards with small bubbles. Add as many samosas as fit comfortably and fry over a low heat for 10 to 12 minutes without disturbing them, until the crust is firm.
- Turn the heat up to medium, turn the samosas and finish frying until golden brown and crisp. Drain on a rack and let the oil cool slightly before the next batch. Serve warm with the mango chutney.
Drink with it
Pale lager · excellent match
Indian or pale lager, ice cold
Cold and carbonation tame the chilli and ginger and cut through the fried pastry.
Pils or Helles: What's the Difference?White wine · excellent match
Riesling Kabinett feinherb or Gewürztraminer
The residual sugar tames the heat and meets the mango chutney, while the acidity cuts the frying fat.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Prosecco extra dry
Fine bubbles and a little residual sugar refresh after each rich bite and cope well with the chilli.
Sparkling wine, Champagne, and Prosecco: what's the difference?Sweet wine · good match
Moscato d’Asti, well chilled
Low alcohol, sweetness and bubbles cool the spice heat and go together with the sweet chutney.
Which wine goes with dessert? Comparing sweetness deliberately