Samosas

INGREDIENTS FOR FILLING:  

• 3 Potatoes

• ¾ tsp salt

• ¼ tsp chilli powder

• ½ tsp cumin seeds

• 1 tsp dried coriander

• ½ tsp anardhana powder

• 1 cup of peas

• Chopped coriander leaves

INGREDIENTS FOR PASTRY:

• I cup of Plain Flour

• 2 tblsp vegetable oil

• Lukewarm water

METHOD:

1. Sieve flour in a bowl and rub in the vegetable oil until it resembles breadcrumbs.

2. Add a little bit of warm water at a time and knead the dough until it becomes firm. Leave aside to rest for 30 minutes to an hour.

3. Boil the potatoes and once cooked, peel them and cut into small cubes.

4. In a pan, place some olive oil and saute the cumin seeds, dried coriander powder, anardhana powder, chilli powder and salt. Then mix in the potatoes.

5. In a bowl, wash the peas and microwave for a minute and once the above mixture has been fried, add the peas at the end, but the peas do not need further cooking.

6. Then mix in the chopped coriander leaves and allow the mixture to cool.

7. On a rolling board, divide the dough into equal sized balls.

8. Roll out each ball into a circle and then cut in a semi-circle shape.

9. Pick up the 2 corners of each semi-circle and bring them together, so that it overlaps, but before you overlap the edges, line the edges with the sealing paste and then seal them together, pressing firmly.

10. Once you have formed a cone, fill the cone with the potato and pea mixture and once again seal the base with the paste, pressing the edges firmly.

11. When you have done all of the samosas, fry in vegetable oil until they are golden brown and serve with a mint chutney or tomato sauce.