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Miniature samosas with raita dip

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 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

Raita dip

  • ½ cucumber
  • 200 g (6½ oz) yoghurt
  • ¼ teaspoon turmeric
  • 1 tablespoon chopped fresh mint leaves

Method

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.

Cuisine:
Indian
Course:
Finger-food, Starter/Entree
Occasion:
Cocktail Party

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