If you can find Samosa or Spring Roll Wrappers to use for this recipe they’ll work a treat. However, if not, use filo pastry – it will taste just as good but it will be a bit more fiddly! You can buy Spring Roll Wrappers from Tesco that work perfectly. This recipe can make up to 30 small samosas or 15 large.
Ingredients
- 3 tbsp vegetable oil
- ½ tsp mustard seeds
- ½ onion, chopped
- Large handful peas
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ¼ tsp chilli powder
- ½ tsp garam masala
- Juice of 1/2 a lemon
- Salt and pepper
- 400g potatoes, peeled, finely diced and boiled
- 2 Carrots, diced
- 2 Tbsp chopped fresh coriander leaves
- Samosa Wrappers/Filo Pastry
- 100g butter, melted
Directions
- In a large saucepan, toast the mustard, cumin and coriander seeds for a couple of minutes. Grind down in a pestle and mortar. Place back in the pan along with the onion, carrot and a splash of oil. Add the remaining spices, lemon juice and peas, followed by the potatoes and coriander. Season with salt and pepper.
- Preheat the oven to 200ᵒC.
- Cut your pastry into long rectangles and brush lightly with butter. Add a tablespoon of mixture to one side of the pastry. Fold one corner on the filling side up into a triangle so that the thin edge is now straight against the top edge, then fold back down. Continue to do this until the pastry has all been used and brush all samosas with butter.
- Bake in the centre of the oven for 15-20 minutes, depending on the size.
