Vegetable and chickpea samosa
Cooking time: Less than 30 minutes
INGREDIENTS
1 (260g) desiree potato, peeled and diced
1 teaspoon cumin seeds
½ teaspoon caraway seeds
½ teaspoon mustard seeds
2 cups leftover vegetable and chickpea curry
5 sheets ready-rolled frozen puff pastry, thawed
oil for deep frying
fruit chutney, to serve
Note: this recipe makes 20 samosas.
1 teaspoon cumin seeds
½ teaspoon caraway seeds
½ teaspoon mustard seeds
2 cups leftover vegetable and chickpea curry
5 sheets ready-rolled frozen puff pastry, thawed
oil for deep frying
fruit chutney, to serve
Note: this recipe makes 20 samosas.
METHOD
Place potato into a small saucepan and just cover with cold water. Cook over medium heat for 10 minutes or until tender. Drain and set aside.
Heat a small frying pan over high heat. Add cumin, caraway and mustard seeds; shaking the pan regularly, heat spices until fragrant. Remove, cool and grind roughly in a mortar and pestle. Add cooled potatoes and spices to left over curry and mix well.
Use a 12cm round cutter to cut out 4 circles from each sheet of pastry. Working with one circle at a time, place heaped tablespoons of mixture into the bottom half. Fold the top over and pinch and fold over to close. Repeat with remaining pastry and filling.
To fry: heat oil over a medium-high heat until it reaches 180°C. Fry samosa, in batches for 1-2 minutes until puffed and golden. Drain on paper towel. Serve with fruit chutney.
To bake: place samosas on baking trays lined with baking paper. Brush samosas with a beaten egg. Bake in a hot oven (200°C) for 12-15 minutes. Remove and cool slightly before serving with fruit chutney.
Heat a small frying pan over high heat. Add cumin, caraway and mustard seeds; shaking the pan regularly, heat spices until fragrant. Remove, cool and grind roughly in a mortar and pestle. Add cooled potatoes and spices to left over curry and mix well.
Use a 12cm round cutter to cut out 4 circles from each sheet of pastry. Working with one circle at a time, place heaped tablespoons of mixture into the bottom half. Fold the top over and pinch and fold over to close. Repeat with remaining pastry and filling.
To fry: heat oil over a medium-high heat until it reaches 180°C. Fry samosa, in batches for 1-2 minutes until puffed and golden. Drain on paper towel. Serve with fruit chutney.
To bake: place samosas on baking trays lined with baking paper. Brush samosas with a beaten egg. Bake in a hot oven (200°C) for 12-15 minutes. Remove and cool slightly before serving with fruit chutney.
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