Samosa Recipe
Ingredients
| Safflower oil | 1 Teaspoon | |
| Frozen mixed vegetables | 1 Cup (16 tbs) | |
| Potato | 1 Small, finely chopped | |
| 1 teaspoon meat masala paste | ||
| Chilli powder | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Water | 1 Tablespoon | |
| 4 sheets of spring roll pastry (215 mm x 215 mm) | ||
| Paste made with cornflour and little water | ||
| 1/4 cup safflower oil to fry | ||
| Coconut coriander chutney, to serve | ||
Directions
Heat 1 teaspoon oil in pan over medium heat, add mixed vegetables, potato, masala paste, chilli, salt, water, stir, cover, cook on low until potato is tender (approx 5 mins).
Increase heat to cook off excess water, adjust salt, chilli to taste, set aside to cool.
Cut each pastry into 3 equal strips.
Place 1 heaped spoon of filling at bottom of strip, fold and make 12 triangular samosas.
Seal edges with cornflour paste.
Heat oil in fry pan over medium heat.
Fry samosas until golden brown on both sides.
Drain on absorbent paper.
Increase heat to cook off excess water, adjust salt, chilli to taste, set aside to cool.
Cut each pastry into 3 equal strips.
Place 1 heaped spoon of filling at bottom of strip, fold and make 12 triangular samosas.
Seal edges with cornflour paste.
Heat oil in fry pan over medium heat.
Fry samosas until golden brown on both sides.
Drain on absorbent paper.
Chef
