Ingredients

• 100g/4oz potatoes
• peeled
• 100g/4oz carrots
• chopped
• 100g/4oz peas
• 2 tbsp olive oil
• ¼ tsp cumin seeds
• 1 onion
• chopped
• 2 green chillies
• finely chopped
• ¼ tsp salt
• ¼ tsp ground coriander
• pinch garam masala
• handful of coriander leaves
• chopped
• 300g/11oz wholemeal flour
• plus a little extra for the ‘glue-like paste’ and a little extra for flouring
• 2 tsp olive oil
• pinch of salt
• tomato chutney or ketchup
• to serve

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the filling
• boil the potatoes in a pan of boiling
• salted water for about 10-15 minutes
• or until tender. Drain
• roughly mash the potatoes and set aside.
• Meanwhile
• bring another pan of water to the boil and cook the carrots for a few minutes
• drain and set aside. Bring a third pan of water to the boil and cook the peas for a few minutes
• drain and set aside.
• For the filling
• heat the olive oil in a pan
• add the cumin seeds and after they start to splutter
• add the onion and chillies. Fry for 6-7 minutes
• or until softened.
• Mix in the salt
• coriander and garam masala
• and stir-fry for a minute. Add the carrots and peas and fry for a couple of minutes.
• Add the mashed potato and coriander leaves
• and stir well until all the ingredients are blended together.
• For the pastry
• place the flour
• oil
• salt and 6-7 tablespoons of water into a bowl.
• Using your hands
• knead into a dough for 5-8 minutes.
• Mix together a little flour and water in a small bowl to make a glue-like paste. Place this mixture to one side.
• Divide the dough into golf-ball sized pieces and
• on a floured surface
• roll them out into thin circles about 7.5cm/5in diameter and 3mm thick
• then cut each circle in half.
• Apply the ‘glue’ to the straight edge of one semi-circle. Fold it to make a cone shape
• sealing the pasted straight edge
• then lift the cone with the tapered end at the bottom
• and fill it with about one tablespoon of the vegetable mixture. Seal the samosa with a little more glue
• pressing the edges firmly together. Repeat the process until all of the pastry has been used up.
• Place the samosas on a baking tray and put in the centre of the oven. Bake for 25-30 minutes
• turning them once halfway through cooking until lightly browned.
• Serve hot with tomato chutney or ketchup.