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Vegetable samosas with fresh coriander chutney
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Spicy coriander chutney adds flavor to potato-filled samosas.
Ingredients:
  • 750ml (3 cups) vegetable oil
  • 4.00 garlic cloves, crushed
  • 20.00 ml cumin seeds
  • 20.00 ml fresh curry leaves
  • 2 tsp finely grated fresh ginger
  • 1 tsp black mustard seeds
  • 300g potato, peeled, cut into 1cm pieces
  • 20.00 gm water
  • 90g (1/2 cup) frozen peas and corn, thawed
  • 4 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 250.00 ml firmly packed fresh coriander leaves
  • 3 shallots, ends trimmed, thinly sliced
  • 1 long fresh green chilli, deseeded, finely chopped
  • 1/2 tsp garam masala
Instructions:
  • In a saucepan over low heat, warm 2 tablespoons of oil. Sauté the onion for 5 minutes until soft and golden. Incorporate the garlic, cumin, curry leaves, ginger, and mustard seeds, and cook for 2 more minutes. Mix in the potato and water, cover, and simmer for 6 minutes until the potato is nearly tender (add a bit more water if needed).
  • Stir in the peas and corn into the potato mixture. Cook for 2 minutes, stirring occasionally, until the potato is tender and the liquid has evaporated. Season with salt and pepper to taste. Transfer to a bowl and let it cool completely.
  • Make the coriander chutney by blending coriander, shallot, chili, garlic, lime juice, and garam masala in a food processor until smooth. Add some water if needed. Transfer to a bowl.
  • Cut 5 discs from each pastry sheet using a 10cm-diameter round cutter. Spoon 1 tablespoon of the potato mixture onto the center of a pastry disc. Moisten the edges with water, then fold in half and seal by pressing with a fork. Repeat with the rest of the pastry and potato mixture.
  • Heat the remaining oil in a wok or large deep saucepan until it reaches 180°C (to test if the oil is ready, a cube of bread should turn golden brown in 15 seconds). Fry 4 samosas in the oil for 1-2 minutes until they are puffed and golden. Drain on a paper towel-lined tray. Repeat the process in 4 more batches with the remaining samosas. Arrange the samosas on a serving platter and serve with coriander chutney.

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