Sweet potato and pea samosas
1 large sweet potato
Small handful of cashew nuts
1 clove garlic
1 tsp cumin seeds
1 tsp garam masala
1 handful fresh chopped coriander
1 tsp chilli powder
1 fresh green chilli
50 butter (melted)
- Score the skin of the potato and cut into large chunks and boil until cooked. Add the peas for the last few minutes. When cooked, drain and put the potato and peas into a mixing bowl.
- Dice the onion and crush the garlic and add to hot oil in a frying pan. Sauté until the onion becomes soft and translucent. Don’t let the onion go brown. Then add the cumin seeds and continue to sauté for a couple of minutes
- Add the onion to the potato in the mixing bowl, along with the coriander, garam masala, chilli powder and fresh chilli. Mix well. (You can afford to crush the potato at this point, but make sure you leave some chunks, it’ll make a good combination of textures in the finished product!
- Cover and pop in the fridge for the flavours to blend for up to 2 hours.
- Take the plain flour in a new mixing bowl, add 1 tbsp of rapeseed oil and bring together with a fork, adding small amounts of cold water to the flour until it comes together in a dough. Take care not to add too much water, but if you do, just add a sprinkle more flour to balance it out. You end up with a dough like this:
- Cover in cling film and pop in into the fridge to rest for 15-30 minutes.
- Make a floury paste with a little flour and enough water to make a thick sticky paste (try to avoid making it too lumpy, too thick or too runny) this will be the “glue” to keep you samosas in shape.
- When ready, roll out the dough to about 1mm thickness. If you find the dough crumbles a bit too easy, just add a tiny splash more water.
- Cut the dough into circles the size of a tea plate, then cut in half to make semi circles. (Top tip: If you are not immediately making the dough into a samosa, cover with a damp cloth or the cling film to keep it from drying out.)
- Take a semi circle of dough, imagine cutting it into 3 slices of pizza (but don’t cut!!) fold the 1st third over the middle third like this:
- Then fold the last third over the centre third, using a little of the flour paste to stick it together. You should now have a little cone.
- Take a spoonful of the potato samosa filling and gently put it in the cone, taking care not to overfill the cone
- Now add a little more of the flour paste to the top of the cone and push the edges of the cone together to close the samosa
- Brush with melted butter and pop in the over at 220 degrees celsius for about 20 minutes, or until golden brown
- Serve with chutney as a yummy snack