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
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
1 egg, lightly beaten
Vegetable oil, for deep-frying


Method

Make the Filling:
Heat the 50g of 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

Make the Pastry:
Mix the flour, baking powder and (optional) salt in a large bowl - make a well in the centre
Add the 110g of melted butter, yoghurt and 3/4 cup (190ml) of water
Mix well and knead to make a smooth dough

Make the Samosas:
Put the dough onto a lightly floured surface and make a smooth ball
Divide the dough into four equal pieces
Roll out one piece until it is very thin
Cut six circles from the dough using a 12cm (5 inch) diameter plate as a template
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 deep-frying oil over a medium to high heat
Put 3 uncooked samosas into the oil and fry until a lovely golden colour
Put the samosas onto a plate and dab with paper 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