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Vegetable samosas
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Prep Time:
45 minutes
Cook Time:
70 minutes
Total Time:
115 minutes
Irresistibly crispy pyramid pastries are a must-have for any Indian feast.
Ingredients:
  • 500g (about 3) sebago (brushed) potatoes, peeled
  • 20g ghee
  • 1 long fresh green chilli, deseeded, finely chopped
  • 2 tsp cumin seeds
  • 2 tsp black mustard seeds
  • 1 tsp turmeric
  • 1/4 tsp chilli powder
  • 42.00 gm fresh lemon juice
  • 62.50 ml chopped fresh coriander
  • 4 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
  • Vegetable oil, to deep fry
  • 2 fresh long green chillies, deseeded, coarsely chopped
  • 82.50 ml chopped fresh mint
  • 82.50 ml chopped fresh coriander
  • 130g (1/2 cup) Greek Style Yoghurt
Instructions:
  • 1. Boil a large saucepan of water. Add the potatoes and simmer for 20 minutes until tender. Drain and coarsely chop.
  • In a medium frying pan over medium-high heat, heat the ghee. Add potato, green chilli, cumin seeds, mustard seeds, turmeric, and chilli powder. Cook for 3-5 minutes until aromatic. Mix in lemon juice and cook for an additional 1-2 minutes. Remove from heat and let cool for 30 minutes. Stir in coriander before serving.
  • Cut out 16 circles from the pastry using an 11cm round cutter. Cut each circle in half to form semi-circles. Spoon two teaspoons of the potato mixture in the middle of each semi-circle. Fold the pastry over the filling to create a triangle shape, then seal the edges with a fork.
  • Prepare the fresh green chutney by combining chili, mint, and coriander in a small food processor, and finely chop. Then add yogurt and lemon juice, and blend until well combined.
  • Pour enough oil into a medium saucepan to measure a depth of 3cm. Heat over medium-high heat until it reaches 170°C (test readiness by observing a cube of bread turn golden in 20 seconds). Gently place 2-3 samosas in the hot oil and cook for 2-3 minutes per side until they turn golden brown. Use a slotted spoon to move them to a plate lined with paper towel. Repeat with the remaining samosas in 5 more batches, ensuring to reheat the oil between each batch.
  • Serve the samosas on a platter alongside the vibrant green chutney.

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