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Potato and coriander samosas

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 50 g butter
  • 2 teaspoons grated fresh ginger
  • 2 teaspoons cumin seeds
  • 1 teaspoon garam masala
  • 500 g waxy potatoes, peeled and finely diced
  • ½ cup (80 g) peas
  • ½ cup (15 g) fresh coriander leaves
  • ¼ cup (15 g) chopped fresh mint
  • 3 spring onions, sliced
  • 1 egg, lightly beaten
  • oil, for deep-frying

Samosa pastry

  • 3¾ cups (465 g) plain flour, sifted
  • 1 teaspoon baking powder
  • 1½ teaspoons salt
  • 110 g butter, melted
  • ½ cup (125 g) thick natural yoghurt

Method

1. Heat the butter in a frying pan, add the ginger and spices and fry gently for 1 minute. Add the potato and 3 tablespoons water and cook over low heat for 10–15 minutes, or until tender. Mix in the peas, herbs and spring onion and set aside to cool.

2. To make the pastry, sift the flour, baking powder and salt into a bowl. Make a well in the centre and add the butter, yoghurt and ¾ cup (185 ml) water. Using a flat-bladed knife, bring the dough together. Turn onto a lightly floured surface and form a smooth ball. Divide into four, then roll one out until it is very thin, keeping the rest covered.

3. Using a 12 cm bowl, cut six circles. Place a heaped tablespoon of filling in the centre, brush the edges with egg and fold into a semicircle. Make folds on the rounded edge by folding pastry back and over as you move round the edge. Continue with the rest of the pastry.

4. Fill a deep heavy-based pan a third full of oil and heat to 180°C (350°F) (a cube of bread should brown in 15 seconds). Add the samosas in batches and cook until crisp, holding down with a long-handled spoon if they rise. Drain on paper towels. Serve with yoghurt.

Main ingredient:
Potato
Cuisine:
Indian
Course:
Finger-food, Starter/Entree, Snacks
Occasion:
Picnic, Dinner Party, Cocktail Party, Midweek dinner

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