Samosas Recipe

Ingredients

Serve 4

• 1 potato, peeled and cut in small cubes

• 3 tbsp fresh or frozen peas, thawed if frozen

• 2 oz/60 g mixed diced cauliflower, carrots, and cabbage

• 1/2 onion, finely chopped

• 1 tbsp finely chopped cilantro/coriander

• 2 cloves garlic, finely chopped

• 2 tsp fresh lime juice

• 1 tsp garam masala

• 1/2 tsp grated fresh ginger

• 1/2 tsp green chili pepper

• 1/4 tsp curcuma powder

• 1/4 tsp salt

• 8 oz/250 g frozen puff pastry, thawed

• 2 cups/500 ml olive oil, for frying

Method:

1. Cook the potato, peas, and mixed vegetables in a large pot of salted, boiling water for 5 minutes, or until crunchy-tender. Drain, transfer to a large bowl, and set aside.

2. Mix in the onion, cilantro, garlic, lime juice, garam masala, ginger, chili, curcuma, and salt.

3. Unroll the puff pastry and cut into 4 x 6-inch (10 x 15-cm) strips. Place a little of the vegetable mixture in the center of each strip.

4. Fold the pastry strips into triangles and seal the edges with a little water.

5. Heat the oil in a deep frying pan until very hot and fry the samosas in small batches for 5-7 minutes, or until golden brown. Serve hot.