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Sorghum Samosa

  • Makes 12 medium samosas
  • 1½–2 hours, including dough resting and frying in batches
Sorghum Samosa — serving suggestion

Ingredients

  • 150 g sorghum flour
  • 150 g maida (refined wheat flour)
  • 60 ml neutral cold-pressed oil, for the dough
  • 120 ml water, for the dough; keep another 40 ml available and add only as needed
  • 3 g salt, for the dough
  • 15 g maida, for dusting
  • 10 ml water, for sealing
  • 350 g potatoes, peeled and cut into 2 cm pieces
  • 80 g green peas, fresh or frozen
  • 1000 ml water, for boiling potatoes and peas; drain after cooking
  • 60 g onion, finely chopped
  • 4 g green chilli, finely chopped; optional
  • 2 g curry leaves, washed, dried and finely chopped
  • 2 g cumin seeds
  • 10 ml neutral cold-pressed oil, for the filling
  • 3 g salt, for the filling
  • 10 ml lemon juice
  • 1500 ml neutral cold-pressed oil, for deep-frying; use enough for a 4–5 cm depth in your pan

Make it, step by step

  1. Mix sorghum flour, 150 g maida and dough salt. Rub in 60 ml oil, add 120 ml water gradually and knead for 3–4 minutes.
  2. Keep the dough firm and smooth. Add extra water 5 ml at a time only if crumbly; cover with a damp cloth for 30 minutes.
  3. Simmer potatoes in the boiling water for 12–15 minutes until knife-tender. Add peas for the last 3–4 minutes; drain, steam-dry and roughly mash potatoes.
  4. Heat 10 ml oil. Add cumin, onion, optional chilli and dry curry leaves; cook for 4–5 minutes until onion softens.
  5. Add potatoes, peas and filling salt; stir for 2–3 minutes until dry. Turn off heat, add lemon juice and cool completely on a plate.
  6. Knead dough briefly; divide into 6 covered balls. Dust and roll each into an 18–20 cm circle, about 2 mm thick; cut in half.
  7. Moisten each straight edge and press into a cone. Add about 2 tbsp cooled filling; moisten the rim and pinch shut without gaps. Make 12.
  8. Heat oil to about 160°C in a deep, heavy pan, less than half full. A dough scrap should rise slowly with gentle bubbles, without browning immediately.
  9. Fry spaced batches over medium-low heat for 10–14 minutes, turning until golden and crisp. Reduce heat if browning too fast; restore oil temperature between batches.
  10. Drain with a slotted spoon onto a rack or kitchen paper. Let the filling cool slightly before serving.
Useful tips
  • If the dough edge cracks, work in a few drops of water and rest for 5 minutes before rolling again.

Cooking and storage

  • Keep the filling cool and seal every seam before frying; avoid overfilling.

Allergens: Wheat (gluten); peanut in groundnut oil; sesame in sesame oil. Check oil and accompaniments.

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