Miniature samosas with raita dip
A recipe from the Good Food collection.
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- oil, for frying
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 1 small red capsicum, seeded, finely diced
- ¼ cup (40 g/1⅓ oz) frozen green peas
- 1 carrot, peeled and grated
- 1 boiled potato, finely diced
- 1 teaspoon medium-strength curry powder
- ½ teaspoon garam masala
- 270 g (8⅔ oz) packet won ton wrappers
- ½ cucumber
- 200 g (6½ oz) yoghurt
- ¼ teaspoon turmeric
- 1 tablespoon chopped fresh mint leaves
1. Heat oil in a frying pan; cook onion and garlic for a few minutes, until the onion is soft. Add capsicum, cook for 3 minutes. Add peas, carrot, potato, curry powder and garam masala. Remove from heat; stir until well mixed. Season with salt and black pepper.
2. Place a heaped teaspoonful of vegetable mixture in the centre of each won ton wrapper, dampen the edges with water and fold in half, making a triangle to enclose the filling. Press the edges to seal firmly, forming a little parcel. Deep-fry the samosas in hot oil, in batches, for 5 minutes, or until golden brown. Drain on paper towels. Serve, hot, with dip.
3. To make Raita Dip: Peel the cucumber, remove and discard seeds. Chop flesh finely, place in a bowl with yoghurt and turmeric. Stir to combine; chill. Just before serving, stir in mint leaves.