Pea and potato samosas
Samosa are made of a pastry shell and has a savoury filling that is usually spiced with Indian spices. This vegetarian version has the sweetness of peas to balance with the spices.
|2 Tbsp||Oil, extra oil for frying|
|1||Small onion, peeled and finely chopped|
|2||Potatoes, medium, peeled and finely chopped|
|1 clove||Garlic, peeled and finely chopped|
|1 tsp||Garam masala|
|1 tsp||Cumin seeds|
|1 tsp||Coriander seeds|
|½ tsp||Chilli powder|
|½ tsp||Turmeric powder|
|1 cup||Frozen peas, thawed|
|5 sheets||Spring roll wrappers|
- Heat oil in a pan, then add onion, potato, garlic, garam masala, cumin and coriander seeds, chilli and turmeric powder. Cook, stirring often, until potato is soft, then stir in the thawed peas.
- Cut spring roll pastry into four squares. Put 2 teaspoonfuls of mixture on each square, wet the edges and fold edges together to form a triangle.
- Continue with remaining mixture and spring-roll wrappers.
- Heat oil in a pan and fry samosas in batches, on both sides, until golden and crisp. Serve with chutney or yoghurt and mint dipping sauce.