Samosa

Method

1. Preheat the oven to 200C

2. Peel and chop potatoes and boil until tender in salted water, add the peas to blanch and drain when cooked.

3. Heat 1 tablespoon of oil in a fry pan. Add the mustard seeds and fry for about 10 seconds until they pop. Add onion, garlic, cumin seeds cook until golden brown. Add chilli powder, turmeric powder, cumin powder and salt. 

4. Roughly mash the peas and potatoes, add them to the frying pan with the spices and combine all ingredients well. Slice spring onions and fresh coriander and add the to the pan. Remove from the pan after all ingredients are well combine and cooked through

5. Set mixture aside to cool slightly

Dough

1. Combine flour with oil, cumin seeds and salt to make the dough.

2. Slowly add the water to the mixture but make sure it does not become to wet and sticky

3. Knead the dough until it is smooth and elastic, set aside for 10 minutes to rest

4. Roll the dough into small balls and roll out into long strip about 15cm wide by 20cm long and approximately 2mm thick

5. Spoon the mixture into the dough and fold until it is sealed and pinch the edges with your fingers.

6. Brush with olive oil and bake for 15-20 minutes until the dough is golden and cooked through.

7. Serve with mint raita

Watch how to fold a samosa