Prep: 45 minutes Cook: 20 minutes Total: 65 minutes
These golden, flaky pastries filled with aromatic spiced potatoes have become our most popular appetizer, offering authentic Indian flavours with every crispy bite. We've perfected the art of the fold to create those distinctive triangular pockets that stay sealed during frying, while our filling combines traditional spices with just the right amount of heat. The secret lies in getting the oil temperature exactly right – too hot and they burn, too cool and they become greasy.
Step 1: Boil diced potatoes until just tender, about 8-10 minutes. Drain well and set aside to cool slightly.
Step 2: Heat 2 tbsp oil in a large pan. Add cumin seeds and let them sizzle for 30 seconds. Add onions and cook until golden, about 5 minutes.
Step 3: Add garlic and ginger, cook for 1 minute. Add all spices and cook for another minute until fragrant.
Step 4: Add cooked potatoes and peas to the spiced mixture. Mash roughly, leaving some texture. Season with salt and add fresh coriander. Cool completely.
Step 5: Take one wrapper, add 2 tbsp filling to one corner. Fold over to create a triangle, sealing edges with water. Repeat with remaining wrappers and filling.
Step 6: Heat oil to 170°C in a deep pan. Fry samosas in batches for 3-4 minutes until golden and crispy. Drain on paper towels and serve immediately with mint chutney.
