Potato & Peas Kachori/ Punjabi Samosa

Punjabi Samosas are carefully folded pockets of dough that have a spicy pea and potato filling, which is then deep-fried and served with flavour-filled chutneys – the best are tamarind chutney and coriander, mint & coconut chutney.

These make me reminisce of post-Navratri snack attacks, where after dancing the night away, we got to fuel up on tasty street food!!

 Dough ingredients:

• 2 cups flour (gluten-free flour mix)

• 1 tsp ajwain (carom seeds)

• 1 Tbsp coconut oil/ghee

• 2 Tbsp coconut cream

• 1 tsp salt

• Hot water to bind

Filling ingredients:

• 2 Tbsp coconut oil/ghee

• 1 tsp cumin seeds

• 1 tsp freshly minced ginger

• 1 finely chopped green chilli

• 5 medium-sized potatoes (washed, steamed, peeled and cubed)

• 1 cup peas (defrosted)

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp dry mango powder

• ½ tsp garam masala

• Salt to taste

• A handful of freshly chopped coriander

Coconut oil to fry (or oil of choice)

Method

1. To make the dough, sift the flour and add ajwain, coconut oil/ghee, coconut cream and salt. Mix with your hands until the mixture forms a crumb-like texture. Slowly add hot water to bind the flour into a soft dough. Cover dough with a wet cloth and set aside.

2. In a large non-stick frying pan set on medium heat, add coconut oil/ghee with cumin seeds. When the cumin seeds become fragrant, add ginger and green chilli. Mix into the oil.

3. Add potatoes, peas, turmeric powder, coriander powder, dry mango powder, garam masala and salt. Mix well till the potatoes are well coated with the spices. Turn off the heat and finish with freshly chopped coriander.

4. Divide the dough into 8 equal-sized balls. Using a rolling pin, roll the dough into a circle. Cut halfway into a semi-circle. Fold the semi-circle in half to form a triangle. Press straight edges together. Then hold the pocket in your left hand. Fill the mixture into the pocket with your right hand. Press the rounded edges of the samosa together and fold over little bits of the dough to make a pattern.

5. Fry in oil set on medium heat, ensuring that all sides are equally cooked, or until golden brown. Drain on a paper towel. Serve hot with coriander-coconut-mint chutney and tamarind chutney.

Makes 16 medium kachoris/samosas.