Vegetable Samosas

Crisp homemade samosas filled with gently spiced potatoes and peas. Serve them hot with mango chutney or mint yoghurt.

Makes: 12 samosas
Preparation time: 35 minutes
Cooking time: 30 minutes

1. Cook the potatoes in boiling salted water for 12–15 minutes, until tender. Drain well and roughly crush them, leaving a little texture.
2. Heat one tablespoon of oil in a frying pan. Add the cumin seeds and cook for 30 seconds, then add the onion and cook for 5–6 minutes until softened.
3. Add the ginger, chilli, ground coriander, garam masala and turmeric. Cook for one minute, stirring continuously.
4. Add the potatoes and peas. Mix well and cook for 3–4 minutes. Remove from the heat, then stir through the fresh coriander and lemon juice. Season with salt and leave the filling to cool.
5. To make the pastry, mix the flour and salt in a bowl. Rub in the oil until the mixture resembles breadcrumbs.
6. Gradually add enough cold water to form a firm dough. Knead for 4–5 minutes, cover and leave to rest for 20 minutes.
7. Divide the dough into six equal pieces. Roll each piece into a thin circle approximately 18cm across, then cut it in half.
8. Brush the straight edge of one semicircle lightly with water and fold it into a cone. Press the join firmly to seal.
9. Fill the cone with approximately two tablespoons of the potato mixture. Moisten the open edges and press them together firmly. Repeat with the remaining pastry and filling.
10. Heat the frying oil to approximately 170°C. Fry the samosas in small batches for 4–5 minutes, turning occasionally, until crisp and golden.
11. Drain on kitchen paper and serve hot with mango chutney, tamarind chutney or mint yoghurt.