Cheese Samosa

Cook's Notes Store leftover samosas in the refrigerator and reheat thoroughly before eating The dressing can be made ahead and stored in the refrigerator for up to 2 days For extra iron absorption, serve with a small glass of orange juice (vitamin C helps iron uptake)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat to 200°C (400°F) conventional or 180°C (360°F) fan-forced. Line a large baking tray with parchment paper or a silicone mat.

Step 2

Peel potatoes and cut into large chunks. Boil or steam until just tender but not mushy (approximately 15-18 minutes). Drain thoroughly and set aside to cool completely. Once cool, cut into 1cm cubes.

Step 3

In a large bowl, combine flour, carom seeds, and salt. Add olive oil and use your hands to rub the oil into the flour until the mixture resembles wet sand. Gradually add water, a little at a time, mixing and kneading until it comes together as a smooth, firm dough. Knead on a clean surface for 3-4 minutes. Cover with a damp cloth and rest for 25-30 minutes.

Step 4

Heat olive oil in a large pan over medium heat. Add mustard seeds and fry for 10-30 seconds until they begin to pop. Add curry leaves, garam masala, turmeric, black pepper, and fresh ginger. Stir and fry for 30-40 seconds until fragrant. Add chopped spinach and cook for 1-2 minutes until wilted. Remove from heat.

Step 5

Add the cooled potato cubes to the spice mixture. Gently toss to coat evenly. Season with salt to taste. Allow to cool to room temperature, then fold in the grated Parmigiano-Reggiano, shredded mozzarella, and toasted sesame seeds. Mix gently to combine.

Step 6

Knead the rested dough briefly on a clean board to smoothen. Divide into 5 equal portions (approximately 80g each). Roll one portion into a ball, keeping others covered. Roll into an oval approximately 20cm x 15cm. Cut lengthwise into two equal halves.

Step 7

Take one half and form a cone by overlapping one edge over the other, using a little water to seal. Fill the cone with 2-3 tablespoons of potato mixture (don't overfill). Seal the top edge with water, pressing firmly to close. Place on a plate and cover with a damp cloth. Repeat with remaining dough and filling.

Step 8

Generously brush all surfaces of each samosa with olive oil. This is crucial for achieving a golden, crispy exterior. Pay special attention to any seams or edges.

Step 9

Bake for 25-30 minutes, turning samosas over carefully halfway through (at 12-15 minutes) and brushing the other side with more oil. They should be deep golden brown and crispy.

Step 10

Ensure internal temperature reaches 75°C (167°F) for food safety. The pastry should be crisp and flaky, and the filling should be steaming hot.

Step 11

For extra crispiness, turn on the grill/broiler for the final 2-3 minutes, watching carefully to prevent burning.

Step 12

In a medium bowl, whisk together Greek yogurt, mayonnaise, garlic powder, and onion powder until the powders have dissolved completely. Add sriracha and mix well. Stir in lemon juice. Gradually add milk until you reach desired consistency (the dressing should be pourable but not too thin). Taste and adjust seasoning if needed.

Step 13

Arrange golden samosas on a serving platter with the ranch dressing in a small bowl alongside. Garnish with fresh coriander leaves if desired. Serve hot.