Introduction
Who says you’re not samos’ed to give bread a second life? Our delicious samosa recipe is a delish delight and will please even the fussiest of crowds. This flaky, crispy pastry is filled with delicious savoury goodness. There’s no right or wrong way to dish up a samosa – serve them as an appetiser, snack or even a light meal.
Ingredients
Method
Dice potato and add to a pot. Cover with water and boil until soft (about 25 mins), mash and set aside
Heat oil in a pan and add ginger and chilli, cook for 2 minutes
Add peas to pan and saute for a minute, then add spices and salt
Add the mashed potatoes and mix well, adding the chopped fresh coriander leaves. Set aside
In a bowl, combine 2 tbsp of water with 2 tbsp of plain flour and stir well to make the paste
Prepare the bread by cutting off the crusts and rolling thin with a rolling pin. Cut the bread diagonally so you have two triangles
Apply the paste along one long edge and fold the bread to make a cone. Add a teaspoon of the filling. To close the samosa, fold pointed ends over the opening, add paste to one of the edges and fold the opposite edge over itself to form samosa shape
Heat oil in a second saucepan
Gently place samosas in oil for fry, remove when golden in colour
Serve with tomato chutney and/or greek yoghurt
