We paired these with half a portion of Fehmz’s red chutney, the perfect kick of heat to complement the creamy potato filling.
Makes 50
Ingredients
For the filling:
9 potatoes, peeled and cubed
Salt, to taste
½ tsp turmeric
1 large red onion, chopped
2-3 Tbsp ground green chilli paste
2 tsp cumin powder
½ tsp tartaric acid
Handful fresh coriander, finely chopped
1 packet ready-made samosa pastry, defrosted
For the vagaar:
⅓ cup oil
3 Tbsp mustard seeds, cracked
3 cloves garlic, crushed
Handful chopped curry leaves
Method
- Boil the potatoes in salted water with the turmeric until soft enough to mash (adding more turmeric, depending on your personal colour preference).
- Drain and mash the potatoes thoroughly, set aside to cool.
- For the vagaar, heat oil in a pot over medium-high heat.
- Once hot, add seeds, garlic and curry leaves. They should begin to sizzle. Leave to fry for 1-2 minutes, or until fragrant.
- Remove from heat and add to potato mixture along with onion, chilli paste, cumin and tartaric acid. Mix well.
- Once cooled, add the coriander, and voilá!
Compiled: Fhemz Jordaan
Styling: Sjaan van der Ploeg
Photography: Zhann Solomons
