Leftover new potatoes are a seasonal gift, and this recipe transforms them into spicy Punjabi-inspired samosas. The dish uses boiled new potatoes, peas, spices, and optional cashews for a satisfying lunch.
For the dough, mix 180g flour (wholemeal and plain blend) with ½ tsp sea salt and 50ml oil. Add 75ml water gradually to form a firm dough, rest for 30 minutes. Alternatively, use shop-bought puff pastry.
For the filling, crumble 200g boiled new potatoes. Fry 1 tbsp oil with 1 tsp cumin seeds, ½ tsp garam masala, 1 tbsp grated ginger, and optional green chilli. Add 100g peas, optional 50g cashews, potatoes, and salt. Cook for 2 minutes, then stir in chopped coriander and lemon juice. Divide into six portions and cool.
Roll dough into three ovals (20cm x 15cm), cut each in half. Wet straight edge, fold into cone, fill, seal. Shallow fry in 1cm oil at 170C for 3-5 minutes per side until golden. Serve warm or cold.
