A wonderfully tasty Indian appetizer - you can use ready-made puff pastry if you don't have the time or inclination to make your own!!
- 50 g butter
- 2 teaspoons grated fresh ginger
- 2 teaspoons cumin seeds
- 1 teaspoon Madras curry powder
- 1⁄2 teaspoon garam masala
- 500 g peeled and finely diced waxy potatoes
- 1⁄4 cup sultana
- 1⁄2 cup frozen baby peas
- 1⁄2 cup fresh coriander leaves
- 3 sliced green onions
- 1 lightly beaten egg
- oil, for deep-frying (if using puff pastry you can bake in the oven)
- thick plain yogurt, to serve
- 465 g sifted plain flour (3 3/4 cups)
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons salt
- 110 g melted butter
- 1⁄2 cup thick plain yogurt
- Heat the butter in a large frying pan, add the ginger, cumin seeds, curry powder and garam marsala and fry lightly for 1 minute or until very fragrant.
- Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until the potatoes are tender.
- Add the sultanas, peas, coriander leaves and green onion and stir through.
- Set aside to cool.
- Mix the flour, baking powder and salt in a large bowl- make a well in the centre.
- Add the butter, yoghurt and 3/4 cup of water.
- Use a flat-bladed knife to bring the dough together.
- Turn onto a lightly floured surface and form a smooth ball.
- Divide the dough into four pieces.
- Roll out one piece until it is very thin.
- Use a 12cm (5in) diameter plate as a guide and cut six circles from the dough.
- Place a generous tablespoon of filling into the centre of each pastry circle.
- Brush the edges with egg and fold the pastry to form a semi-circle.
- Make repeated folds on the rounded edge by folding little pieces of pastry back as you move around the edge.
- Continue with the remaining pastry and filling.
- Heat the oil to 180C or until a bread cube browns in 15 seconds.
- Add samosas two or three at a time and cook until golden.
- Serve with yoghurt garnished with coriander.