Karan’s Samosas
Makes 20 samosas
For the dough, you will need:
• 500g maida flour or plain flour • 120g ghee or sunflower oil • 5g caraway seeds • Pinch of salt • Cold water
For the filling, you will need:
• 3 tablespoons sunflower oil, plus extra for frying the samosas • 1 teaspoon cumin seeds • 1 teaspoon chopped fresh ginger • 50g chopped shallots • 1 teaspoon chopped and deseeded fresh red chillis • 50g green peas, boiled and mashed • 100g Kerr’s Pink potatos, boiled, peeled and grated • 100g St Tola goat’s cheese, grated • 1 tablespoon fresh basil leaf stalks, chopped • Fresh chutney, to serve
1 In a bowl, mix the maida flour or the plain flour, whichever you’re using, the ghee or the sunflower oil, whichever you’re using, the caraway seeds and the salt. Rub together thoroughly with your fingers. Sprinkle over some cold water, mixing and adding more until you have a hard dough. Cover with a cloth, and set aside for about 10 minutes. Divide the dough into 10 round portions and set them aside.
2 To make the filling, heat the sunflower oil in a pan and add the cumin seeds. When they are crackling, add the chopped fresh ginger, the chopped shallots and the chopped red chillies. Saute until soft. Add the mashed peas and saute them to remove the moisture. Add the grated potatoes, the grated goat’s cheese and the chopped basil leaf stalks, and warm through.
3 Roll each portion of dough into a thin oval shape. Cut it into 2 semi-circles. Take one semi-circle, and apply water to the straight edge. Hold the semi-circle in your hand and fold the straight edge, bringing together the wet edges. Seal the edges to create a triangular pocket.
4 Stuff the pockets with the filling, then wet and seal the upper edges. Repeat with the rest. Add a few inches of frying oil to a deep-fat fryer or a pan, and heat to 170°C, 325°F. Deep-fry the samosas in batches until they are golden brown. Serve with fresh chutney.
Karan Mittan is head chef at Ananda, D16, and appears at this year’s Taste of Dublin, inspired by NEFF, which returns to the Iveagh Gardens from June 14 to June 17. Tickets from €15, available now from tasteofdublin.ie