Description
A wonderfully tasty indian appetizer – you can use ready-made puff pastry if you don't have the time or inclination to make your own!!
Ingredients
- Butter
- Fresh Ginger
- Cumin Seeds
- Madras Curry Powder
- Garam Masala
- Potatoes
- Sultana
- Frozen Baby Peas
- Fresh Coriander Leaves
- Green Onions
- Egg
- Oil
- Plain Yogurt
- Plain Flour
- Baking Powder
- Salt
Instructions
- Heat the butter in a large frying pan, add the ginger, cumin seeds, curry powder and garam marsala and fry lightly for 1 minute or until very fragrant
- Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until the potatoes are tender
- Add the sultanas, peas, coriander leaves and green onion and stir through
- Set aside to cool
- Pastry:
- Mix the flour, baking powder and salt in a large bowl- make a well in the centre
- Add the butter, yoghurt and 3 / 4 cup of water
- Use a flat-bladed knife to bring the dough together
- 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
- Continue with the remaining pastry and filling
- Heat the oil to 180c or until a bread cube browns in 15 seconds
- Add samosas two or three at a time and cook until golden
- Serve with yoghurt garnished with coriander