Vegetable samosas

Vegetable samosas

By
From
Margaret Fulton Favourites
Makes
24
Photographer
Tanya Zouev and Armelle Habib

Ingredients

Quantity Ingredient
500g potatoes, peeled
1 tablespoon ghee or oil
1 teaspoon brown or black mustard seeds, (optional)
1/2 teaspoon ground turmeric
1/2 teaspoon chilli powder
1 teaspoon salt
1 green chilli, halved, seeded and sliced
2 tablespoons chopped mint or coriander leaves
lime or lemon juice
1/2 teaspoon garam masala
3/4 cup cooked green peas or cauliflower florets, (optional)
1 quantity Samosas

Method

  1. Boil the potatoes in salted water until almost tender and cut into small dice. Heat the ghee or oil and fry the mustard seeds, if using, until they pop in the pan — cover to prevent them jumping out. Add the turmeric and chilli powder and fry for a few seconds. Add the salt, chilli and potatoes. Remove from the heat, add the herbs, lime or lemon juice to taste, and garam masala. If using, add the peas or cauliflower florets to the potatoes. Use the mixture to fill the pastry as for the meat filling.

Note

  • Instead of making your own pastry, packet spring roll pastry can be used. This light pastry comes in various sizes. If frozen, thaw, peel off as many sheets as you need, reseal the packet and return to the freezer. Cut out circles using a large biscuit cutter, or use a saucer as a guide. Keep pastry covered with a damp tea towel to prevent it from drying out.
Tags:
Margaret
Fulton
Favourites
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