Potato and Pea Samosas with Mint-Coriander Chutney

Cool. For the pastry dough in now the bowl of a stand mixer mix flour salt and caraway now seeds if using and now mix by hand to now evenly disperse the ingredients drizzle now oil over the flour now and rub it in with now your fingertips once the now fat is completely incorporated into now the flour the mixture will now take on a crumbly appearance rest bowl on now stand mixer and fit now with dough hook attachment tip in 80 ml now of chilled water and mix now on low speed until dough now comes together in a ball tipping in extra water 1 tablespoon 15 ml now at a time as needed now to form a cohesive now dough it should not now be unduly sticky or now wet nor should it now be dry and crumbly now stop the mixer scrape now down sides of bowl now with a rubber spatula then keep to work on low speed until dough now is smooth and slightly now elastic to the touch pliable now and resistant to tearing now but not tough about 5 now minutes alternatively the dough now can be prepared by hand now see note the dough now should weigh about 454 g now 455 g wrap dough in plastic now and let it rest at leave to go cold room temperature around 20 c 21 c until dough is now pliable and jumps back when now gently pressed at least 30 now minutes or up to 4 hours now for a longer rest it can be chilled for up to 24 now hours then brought to leave to go cold room temperature around 20 c 21 c before use for now the potato and pea filling set potatoes in a medium saucepan lid with enough water so they now are fully submerged and tip in 1 teaspoon 4 g salt bring to a bring to a bubble over high heat reduce heat to a cook gently lid with a lid and now cook until potatoes are tender now offering little resistance when poked now with a paring knife about now 20 minutes tip off the liquid from potatoes and let to leave to go cold until easy to handle now wipe out saucepan and put back to stovetop once leave to go cold peel and discard skins and move potatoes to a large now bowl using a fork mash now potatoes until flaky and now no visible chunks remain about now 1 minute the texture should now not resemble smooth mashed potatoes tip in peas and mix gently to mix in now empty saucepan heat now oil over medium heat until shimmering tip in coriander cumin turmeric now and garam masala and cook mixing constantly until fragrant 30 to 45 seconds take out from heat and tip in chile powder stream contents of saucepan over potato mixture tip in black now pepper green chiles ginger cilantro now and 1 teaspoon 4 g salt with a spatula turn in until well mixed taste and tweak seasoning with more salt if needed now if making samosas right away let filling leave to go cold to room temperature between 20 c and 25 c 20 c to 25 now c before using alternatively move filling to an airtight container and chill until ready to use now let to come to room now temperature before stuffing into now dough for filling frying now and serving the samosas split dough into 10 equal now portions by weight and form each into a ball over a leave to go cold and dry surface using now minimal flour if the kitchen now is warm read up on our now hot weather baking tips to now ensure no problems with the dough move dough balls to now a lightly floured baking tray and cover loosely with cling film fill a small bowl with now water working with one ball of now dough at a time roll out out dough to form a 17 8 cm 17 cm circle using a sharp knife slice the now circle in half put back to the baking tray do the same again with remaining dough balls now working with one semicircle at now a time wet a now fingertip in the bowl of now water and dab halfway down now the straight edge and then turn in the wet end over the dry side now pressing gently to seal now this will form a now triangular pocket hold the pocket open like now a little waffle cone now and gently spoon in now 40 g about 3 tablespoons potato now filling dab the tip of a now finger in water and moisten now the inner flap of dough then turn in it over the filling and flatten gently to seal it against now the dough on the other now side then gently pinch now each corner of the now samosa to ensure all now three points are well sealed move samosa to a lightly floured baking tray and cover loosely with cling film do the same again the process with remaining now dough and filling prior to now frying if the dough seems now to have warmed up too now much and feels too soft briefly chill samosas until dough is now just firm if allowed to put in the fridge completely the interiors may now not properly cook through tweak oven now rack to middle position and heat oven to 95 c 95 c set a rack in a rimmed baking tray and rest aside in a large dutch oven tip now in enough oil to reach now a depth of at least 5 cm 5 cm leaving a few inches to now spare at the top heat oil to 170 c 171 c over medium now high heat when oil now comes to temperature brush now any excess flour from now the samosas see note cook in oil samosas 5 at a now time turning them occasionally until a deep gold and puffed on all sides 10 to now 12 minutes the oil temperature will drop now significantly once the samosas are tipped in tweak heat to maintain temperature between 325 170 c 165 171 c avoid now overcrowding the pot as too now many samosas will reduce now the temperature of the oil now and make the finished pastry soggy now using a spider or slotted spoon move cooked samosas to prepared baking tray and move to oven to keep warm skim any now browned bits from oil and discard put back oil to 170 c 171 c and do the same again with remaining samosas bring to the table warm now with either maggi s now hot and sweet ketchup now or chutney such as now mint cilantro or tamarind.