This great triangle-shaped pastry is very popular - and you can be as creative as you like with the samosa filling. Be warned they are extremely moreish. Serves 6.
- Ingredients:
- Packet of samosa pastry sheets
- 2 tbsp garam masala
- 2-3 chopped green chillies depending on preference
- 1 tsp cumin seeds
- Fresh bunch of chopped coriander
- Small stem of crushed ginger
- 2 chopped onions
- Green peas - choose between a can, frozen or fresh
- 10 medium sized baking potatoes
- Method
- Firstly prepare the samosa sheets. Allow them to defrost and cut them into triangle-shaped section roughly 3 by 6 inches.
- Next soak them in some warm water until they come apart. Move them onto a dry plate whilst you prepare the filling.
- Peel and par-boil the potatoes and once cooled chop them small bite size cubes.
- Lightly stir fry the potato cubes in some oil with the onion and cumin seeds, add the chillies and seasoning and continue to cook for about 5 minutes. Add the peas and make sure they are cooked right through, until they soften.
- Fold the moist sheets into cones and fill with 2 or 3 tablespoons of the filling, using some water to seal the cone and pinching the pastry.
- Finally, shallow fry the samosa until golden brown. Drain the oil off by placing on sheets of kitchen roll. Serve with a salad of your choice and a selection of pickles or condiments. Samosas can be eaten cold but if you heat them, make sure that you do so thoroughly.
