Spicy potato and pea samosas - Indian recipes

Spicy potato and pea samosas with coriander and yoghurt dip(Veg)

Samosas make great nibbles for vegetarians and can be filled with any seasonal or leftover ingredients.

Ingredients

For the samosas

• 1 tsp ground turmeric

• 200g/7¼oz floury potatoes, peeled, cut in half

• 20 slices white bread, crusts removed

• 30g/1oz butter

• 1 onion, peeled, finely chopped

• 1 red chilli, finely chopped

• 1 tbsp curry powder

• small handful peas, blanched

• small handful fresh coriander, chopped

• salt and freshly ground black pepper

• vegetable oil, for deep frying

For the yoghurt dip

• small handful coriander leaves, chopped

• 2 tbsp white wine vinegar

• 250ml/8¾fl oz plain yoghurt

• salt and freshly ground black pepper

Preparation method

1. For the samosas, fill a pan with salted water and add the ground turmeric. Add the potatoes and boil until tender. Drain well and mash until smooth.

2. Roll out the bread slices as thinly as possible using a rolling pin. Cut 7.5cm/3in rounds from the flattened bread using a pastry cutter to make 20 rounds. Set aside.

3. Heat a non-stick frying pan over a medium heat and add the butter. When the butter is foaming, fry the onion, chopped chilli and curry powder for 3-4 minutes, or until softened.

4. Combine the onion mixture with the mashed potato, peas and coriander in a large bowl until well combined. Season, to taste, with salt and freshly ground black pepper.

5. Brush the edges of each bread disc lightly with oil (or water). Place a teaspoon of the filling mixture into the centre of each bread disc and fold over to form a semi-circle. Press the edges of the bread together to seal using your fingers or crimp with a fork.

6. Heat the oil in a deep-fat fryer to 180C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Deep-fry the samosas in batches in the hot oil for 30-60 seconds, or until golden-brown and crisp. Remove from the oil using a slotted spoon and set aside to drain on kitchen paper.

7. Meanwhile, for the yoghurt dip, blend the coriander and vinegar together in a food processor. Stir the mixture into the yoghurt. Season, to taste, with salt and freshly ground black pepper.

8. Serve the canapés with the yoghurt dip alongside.