Potato and Pea Samosa

Need

• Filling

• 500 Grams potatoes, peeled and cubed
• 2 green chilli(es) halved
• 10 Grams fresh ginger
• 20 Grams Extra Virgin Olive Oil (EVOO) for frying BUY
• 1 Teaspoon cumin seeds
• 1 Teaspoon fennel seeds
• 1 Teaspoon garam masala
• 1 Teaspoon onion powder
• 1/2 Teaspoon chilli powder
• 100 Grams green peas, fresh or frozen
• 1 Bunch fresh coriander or cilantro leaves
• juice of 1 lemon
• pink salt flakes and pepper to taste BUY

• The Rest

• 1 pack of frozen spring roll pastry, thawed out as per packet instructions.
• Extra Virgin Olive Oil (EVOO) for deep frying BUY

Do

1  

Place potatoes into the Varoma dish. Fill the Thermomix bowl with water to the 1 litre mark. Steam 35 min/Varoma/speed 3. mash up the potatoes a little with a fork. Set aside.

2  

Place green chillis and ginger into the Thermomix bowl and chop 4 sec/speed 7. Set aside.

3  

In a hot pan with EVOO, place cumin seeds and fennel seeds and fry, stirring, until fragrant. Add garam masala, onion powder and chilli powder. Cooking, stirring, for 1 minute.

4  

Add the potatoes, chilli, ginger and peas. Cook together for 2 minutes. Add coriander and lemon juice and stir. Season to taste. Set aside.

5  

Defrost pasty as per packet instructions. Place one sheet of pastry on your bench and cut it in half. Keep remaining pastry covered with a damp tea towel at all times.

6  

Spoon about a half a tablespoon of filling onto the bottom end of one of the pastry halves. Fold over diagonally over the filling and then fold over on itself diagonally until you reach the end of the pastry. You should have a neat triangular pastry. Place the samosa onto the other half of the pastry sheet and fold up in a triangle. Ensuring all sides are closed.

7  

Heat up EVOO over medium heat in a medium sized saucepan. You want enough oil to semi deep fry the samosa. When the oil starts to "shimmer" it's ready. Deep fry samosas in batches of 3 or 4 for a few minutes, turning over as needed until they're a nice golden brown. Set aside on paper towel until all are cooked.

More

Serve with red and green chutneys! YUM,

Served with

• Beetroot Chutney
• Green Chutney