Chef Aarti Sequeira is making a tasty batch of samosas with homemade chutney.
- 2 tablespoons neutral oil (such as avocado or grapeseed)
- 1/2 teaspoon whole cumin seeds
- 10g peeled ginger, julienned
- 1/8 teaspoon red chili flakes
- 1 pound frozen green peas (not petit peas)
- 1 cup water
- 1 teaspoon kosher salt (diamond crystal)
- 2 to 3 scallions (about 20g), finely sliced
- 5 stalks mint, leaves and soft stems, minced (about 5g)
- 5 tablespoons feta cheese crumbles
- 3 tablespoons dried cranberries
- 300g all-purpose flour
- 1/2 teaspoon kosher salt
- 6 tablespoons neutral oil
- 1 cup ice water
- 1 teaspoon nigella seeds (4g)
- 1 bunch cilantro, leaves and soft stems
- 1/2 bunch mint, leaves only
- 4 to 5 thin scallions, chopped
- 1 clove garlic, peeled and chopped
- 1 small thumb ginger (about 1 inch), peeled and chopped
- 2 tablespoons rice wine vinegar
- Juice of 1 lime
- Juice of 1 Meyer lemon
- 1 serrano chile, chopped (seeds and all!)
- 1/4 cup creme fraiche
- Warm oil in a medium skillet over medium-high heat until shimmering. Add cumin seeds (they should immediately sizzle). As soon as they’re fragrant (should only take a few seconds), add the ginger. Stir and cook until starting to turn golden brown.
- Add chili flakes, stir and then pour in peas. Stir to combine all the ingredients, then add water and salt. Bring to a boil, then simmer until all the water evaporates.
- Pour peas into food processor. Allow to cool for 5 minutes. Then close and pulse until finely chopped but not a puree — it should be smooth but with texture. Pour into a bowl, then fold in scallions, mint, feta and cranberries. Taste for salt. Set aside to cool (do not stuff samosas with HOT filling or the pastry will melt!).
- Pulse flour and salt together in clean food processor bowl a couple of times. Then, with machine on, drizzle in oil. Whizz for a couple of seconds.
- With machine on, pour in water a little at a time until mixture resembles small beads. Dough should stick together when pressed between fingers. Pull out onto your board, sprinkle nigella seeds and knead them in. Form into a ball, then put into a bowl, rub the surface with a tiny bit of oil, then cover with plastic wrap and set aside.
- Whizz together in a blender until smooth. Taste for seasoning
- Neutral oil, for crying
- Flaky sea salt, such as maldon
- Divide dough into 16 equal portions. Cover with plastic wrap.
- Set up two small bowls, one with extra flour for rolling, and another with water.
- Roll one portion into a 5-inch circle. Slice in half so you have two semi-circles.
- Dip your finger into the water bowl and run along all the edges of the semi-circles.
- Form a semi-circle into a cone. Hold it like you’d hold an ice cream cone — fill with about 1 to 1.5 teaspoons of filling. Seal edges shut by squeezing together. The finished product should resemble a stuffed triangle. Set aside, cover with a damp towel and repeat with remaining dough and filling.
- Fill a dutch oven with neutral oil and warm over medium heat until it reaches 360 degrees Fahrenheit.
- Fry samosas, a few at a time, and turning when necessary until golden brown. Remove using spider to a paper towel-lined plate. Immediately sprinkle with flaky sea salt. Serve with chutney.