Vegetable Samosa

Mouth watering Indian starter, popular all over the world. You can experiment with different vegetables for the filling…

Mix the flour with salt, oil and water (add in small quantities) with your fingers until blended
Knead well to make a soft dough, cover and put aside for 1 hour
In the meantime boil the potatoes and the peas in salted water
Cooking time for potatoes varies depending on potato size, but you can expect about half an hour (use a fork to test softness)
Peas should be cooked until crisp, which is about 8-10 minutes boiling time (alternatively you could use canned peas and skip this step)
Drain the potatoes, allow them to cool, peel and mash them in a large bowl
Add a pinch of salt, the peas, chili powder, ginger (grated), fresh coriander and garam masala and mix well
Cut the dough into pieces and roll them out into discs, roughly the size of pancakes
Cut the discs in two and fold them to form cones
Fill the cones with the potato filling and seal the upper side (a few drops of water will help seal the cones)
Heat the oil in a skillet and deep fry the samosa over medium heat until golden brown, which is approximately 4-5 minutes
Drain the excess oil and serve hot