Potato and Coriander Samosas Recipe - Makes 24 Samosas

Potato and Coriander Samosas Recipe


Ingredients

50g butter
2 teaspoons (10ml) grated fresh ginger
2 teaspoons (10ml) cumin seeds
1 teaspoon (5ml) madras curry powder
1/2 teaspoon (2.5ml) garam masala
500g potatoes, peeled and finely diced
1/4 cup (65ml) sultanas
1/2 cup (125ml) frozen peas, thawed
1/2 cup (125ml) fresh coriander (cilantro) leaves
3 medium onions, finely chopped
1 egg, lightly beaten
Vegetable oil, for deep-frying

Pastry
465g (1 lb) plain flour, sifted
1 teaspoon (5ml) baking powder
1 teaspoon (5ml) salt (optional)
110g melted butter
1/2 cup (125ml) plain yogurt


Method

Filling:
Heat the butter in a large frying pan over a medium heat
Add the ginger, cumin seeds, curry powder and garam marsala and fry for 1 minute
Add the potato and 3 tablespoons (45ml) of water and cook over low heat for 15-20 minutes or until the potatoes are tender
Add the sultanas, peas, coriander leaves and onion and mix well
Set mixture aside to cool

Pastry:
Mix the flour, baking powder and (optional) salt in a large bowl - make a well in the centre
Add the butter, yoghurt and 3/4 cup (190ml) of water
Use a flat-bladed knife to bring the dough together

Samosas:
Turn onto a lightly floured surface and form a smooth ball
Divide the dough into four pieces
Roll out one piece until it is very thin
Use a 12cm diameter plate as a guide and cut six circles from the dough
Place a generous tablespoon of filling into the centre of each pastry circle
Brush the edges with egg and fold the pastry to form a semi-circle
Make repeated folds on the rounded edge by folding little pieces of pastry back as you move around the edge
Repeat the above process until all of the pastry and filling is used up
Heat the oil over a medium to high heat
Put 3 samosas into the oil and fry until a lovely golden colour
Put the samosas onto a plate and dab with a kitchen towel to remove the excess oil
Repeat the samosa cooking until all of the samosas are cooked
Serve warm


Recipe submitted by Rob St.George on 3 January 2007