Mumbai-style vegetable samosas have a crisp pastry shell and a warmly spiced potato filling. They are excellent with mint chutney or a sweet-tart tamarind sauce.
Filling
- 3 boiled potatoes, roughly mashed
- 1/2 cup peas
- 1 teaspoon grated ginger, cumin seeds and coriander powder
- 1/2 teaspoon garam masala, chilli and salt
- Lemon juice and chopped coriander
Method
- Temper cumin in oil, then add ginger, peas and spices.
- Fold in potatoes, cook for 2 minutes and finish with lemon and coriander.
- Fill samosa wrappers, seal with flour paste and chill for 15 minutes.
- Fry over medium heat until crisp and golden.
Medium heat cooks the pastry evenly. Drain on a rack rather than paper so the base stays crisp.