Ingredients
- 3 tablespoons of vegetable oil
- teaspoon mustard seeds
- 60g/2oz chopped onion
- 1 teaspoon finely chopped ginger root
- 60g/2oz frozen peas
- 1 tablespoons of ground coriander
- 1 teaspoon ground cumin
- teaspoon red chilli powder
- - teaspoon garam masala
- 1-2 teaspoon dried mango powder, to taste (alternatively, use juice of just oneOr2 a lemon)
- salt. to taste
- splash water
- 600g/1lb 5oz taters, peeled, steamed until soft and crushed into large protuberances
- 4 tablespoons of chopped fresh coriander leaves
- packet ready-made filo pastry
- 5 tablespoons of melted butter. for brushing
- 2 tablespoons of sesame seeds (optional) (you may also use poppy or nigella seeds)
Method
Heat the oil in a tiny non-stick pan and fry the mustard seeds for around 10-seconds, or until they start to splutter.
Add some onion and ginger root and prepare for just two-3 minutes on the high temperature. Add some peas, stir well and add some spices, mango powder, salt along with a a little water. (If using fresh lemon juice, add this rather from the water.) Prepare for 1-2 minutes, adding the taters and coriander and prepare for just two-3 minutes. Taste and adjust the seasoning.
Preheat the oven to 200C/400F/Gas 6.
Unroll the pastry and canopy with cling film along with a moist tea towel. Remove one piece and the remainder covered in order that it doesn't dry up. Lay the pastry sheet flat on the clean surface and brush with melted butter. Fold in a single third from the pastry lengthways for the middle. Brush again using the butter and fold in sleep issues to create a lengthy triple-layered strip.
Place one rounded teaspoon from the filling mixture at one finish from the strip, departing a 2cm/1in border. Go ahead and take right corner and fold diagonally left, attaching the filling and developing a triangular. Fold again across the upper crease from the triangular. Keep folding in this manner before you achieve the finish from the strip. Brush the outer surface with increased butter. Place onto a baking sheet and canopy when you make all of those other samosas. Sprinkle on the couple of sesame seeds, if using.
Bake within the center from the oven for 30-35 minutes, or until golden and crisp, turning midway with the cooking.
For everyone, put the samosas onto a sizable serving plate having a bowlful of chutney.