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Minced meat and nuts offer a surprising contrast to today’s potato filling. Explore Samosa history through Ibn Battuta’s medieval Delhi account, a modern potato version, and the potato’s Andean roots.
Quick recipe Makes: 24 samosas Ingredients: 225g plain flour; 2 tsp sea salt; 3 tbsp vegetable oil: 1 for filling, 2 for dough; 100ml water, plus extra for sealing; 1 onion, finely chopped; 2 garlic cloves, crushed; 150g potato, finely diced; 100g carrot, finely diced; 100g frozen peas; 2 tsp curry powder; 100ml vegetable stock; 2 litres vegetable oil for frying Method: 1. Cook onion, garlic and curry powder in 1 tbsp oil for 10 minutes. Add vegetables and stock; cover, simmer 30 minutes until tender, then cool. 2. Mix flour, salt, 2 tbsp oil and water; knead 5–10 minutes and rest covered for 30 minutes. 3. Roll 12 dough balls into 15cm circles; halve each. 4. Dampen edges; form cones, fill each with 1 tbsp filling and seal. 5. In a deep pan no more than one-third full, fry batches at 180°C for 8–10 minutes until crisp and brown; drain. Note: Contemporary recipe, not a medieval reconstruction.
