Vegetable Samosas
Serves:
Prep:
60
mins
Cook:
5
mins

Ingredients:
-
3 medium potatoes (500g), peeled
-
20g ghee
-
1 green chilli, deseeded & finely chopped
-
2 tsp Spencers Cumin Seeds
-
2 tsp Spencers Red Mustard Seeds
-
1 tsp Spencers Turmeric Ground
-
¼ tsp Spencers Chilli Ground
-
1 tbsp lemon juice
-
¼ cup chopped fresh coriander
-
1/2 cup peas
-
4 sheets puff pastry, just thawed
-
Vegetable oil, to deep fry
Mint & coriander raita
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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 lemon juice
-
Salt & pepper
Method:
-
Boil potatoes in a large saucepan for 20 minutes or until tender. Roughly chop.
-
Heat the ghee in a fry pan until melted and add the chopped potatoes, green chilli, cumin seeds, red mustard seeds, turmeric and chilli powder. Cook for 3-5 minutes or until aromatic.
-
Add the lemon juice and mix until absorbed. Remove from heat and set aside for 30 minutes to cool. Stir in coriander and peas.
-
While the potato mix is cooling place the green chillies, 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.
-
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 teaspoonsful 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.
-
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.
-
Drain samosas on paper towel before serving with raita.