19 September 2014,17:20 by

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Makes :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • In large bowl, mix together the potatoes, peas, cumin, chillies, onion, coriander, mint. Season with salt and pepper. Set aside.
  • Mix flour and salt into a bowl. Make a well into the centre and add oil and enough water to make firm dough. Knead the dough on a floured surface until smooth and roll into a ball.
  • Cover in plastic wrap and set aside at room temperature for 30 minutes. Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cms.
  • Divide this circle into two equal parts with a knife. Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.
  • Fill in the cases with tablespoon of mixture and press the two dampened edges together to seal the top of the cone.
  • Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel.


For The Potato Filling

  • 5 large potatoes, boiled and roughly mashed.
  • 200 grams cooked peas
  • 2 teaspoon cumin seed
  • 3 fresh green chillies, deseeded and finely chopped
  • 5 tablespoon chopped fresh coriander leaves
  • 2 tablespoon chopped mint leaves
  • Salt and pepper

For The Pastry

  • 150 grams plain flour
  • 2 teaspoon salt
  • 4 tablespoon sesame oil
  • 50 ml warm water

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