Samosa

Serves: to serve 4 - 6

Prep Time: 25 Minutes

Cook Time: 45 Minutes

Ready In: 1 hr 10 mins

FOR THE OUTER SHELL

5 oz - plain flour (all purpose flour)

2 tablespoons - vegetable oil

- salt

FOR THE FILLING

4 medium-sized - potatoes

3 oz - frozen peas

1 tablespoon - chopped green chilies

2 teaspoons - fresh ginger (crushed)

½ teaspoon - garam masala

½ teaspoon - salt

½ teaspoon - red chili powder

2 tablespoons - chopped coriander leaves

- vegetable oil (for deep frying)

First of all, use the potatoes to make mashed potatoes. While the potatoes are cooking you can make the samosa casings...
Place the flour, salt and oil into a mixing bowl, add just a little water and knead well until you have a soft, pliable dough. Don't add too much water at once... just a little at a time if it's needed. Cover the bowl with a moist muslin cloth (or clean, damp tea towel) and allow the dough to rest for 15 minutes.
When the potatoes are cooked and mashed, place them in a mixing bowl and add the peas, chopped green chilies, crushed ginger, garam masala, salt and red chili powder. (make sure the peas are fully defrosted first). Mix well by hand then add in the chopped coriander leaves. Set aside, when fully mixed.
Make small rolls of dough and roll them into circles about 4"-5" (10cm-12.5cm) diameter. Cut each circle into two parts like semi-circles. Take one semi circle and fold it like a cone.
Place a spoon of the filling in the cone (see the picture above), brush a drop of water on the open sides of the pastry to help it stick and press it between the fingers to close the open side of samosa (see the picture on the right).
When you have used up all the dough/filling, heat the oil in a deep pan and deep-fry the samosas over a medium-high heat until they are golden brown (about 5-6 minutes). Serve hot.