Serves - makes 12-15 samosas
Preparation: 60 | Cooking: 5

Ingredients:
3 medium potatoes (500g) potatoes, peeled
20g ghee
1 green chilli, deseeded & finely chopped
2 tsp Spencers cumin seeds
2 tsp Spencers red mustard seeds
1 tsp Spencers ground turmeric
¼ tsp Spencers chilli powder
1 tbsp lemon juice
¼ cup chopped fresh coriander
4 sheets puff pastry, just thawed
Vegetable oil, to deep fry

Mint & coriander raita
2 green chillies, deseeded and roughly chopped
1/3 cup chopped fresh mint
1/3 cup chopped fresh coriander
130g (½ cup) Greek-style yoghurt
1 tbsp fresh lemon juice
Salt & pepper

1. Boil potatoes in a large saucepan for 20 minutes or until tender. Roughly chop.
2. Heat the ghee in a fry pan until melted and add the chopped potatoes, chilli, cumin seeds, mustard seeds, turmeric and chilli powder. Cook for 3-5 minutes or until aromatic.
3. Add the lemon juice and mix until absorbed. Remove from heat and set aside for 30 minutes to cool. Stir in coriander
4. While the potato mix is cooling place the chilli, mint and coriander in a food processor (or mortar and pestle) and process until finely chopped. Add the yoghurt and lemon juice and process until combined.
5. Use an 11cm-diameter round cutter to cut out 16 discs from the pastry. Cut each disk in half to make a semi-circle. Place two teaspoonfuls of the potato mixture in the centre of the pastry. Fold the pastry over to enclose the filling and make a triangle shape. Press the edges of the pastry with a fork to seal.
6. Heat oil in medium saucepan and carefully add 2-3 samosas at a time to avoid overcrowding the pan and cook each side until golden brown.
7. Drain samosas on paper towel before serving with raita.