No Indian feast would be complete without these crispy pyramid-shaped pastries.
– 500g (about 3) sebago (brushed) potatoes, peeled– 20g ghee– 1 long fresh green chilli, deseeded, finely chopped– 2 tsp cumin seed– 2 tsp black mustard seed– 1 tsp turmeric– 1/4 tsp chilli powder– 1 tbsp fresh lemon juice– 1/4 cup chopped fresh coriander– 4 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed– Vegetable oil, to deep fry
Ingredient
– 2 fresh long green chillies, deseeded, coarsely chopped– 1/3 cup chopped fresh mint– 1/3 cup chopped fresh coriander– 130g (1/2 cup) Greek Style Yoghurt– 1 tbsp fresh lemon juice
Fresh green chutney
Step 1
Step 1
Bring a large saucepan of water to the boil. Add the potatoes and cook for 20 minutes or until tender. Drain. Coarsely chop.
Direction
Step 2
Step 2
Medium-high ghee. Fry potato, green chilli, cumin, mustard, turmeric, and chilli powder for 3-5 minutes till fragrant. Add lemon juice and whisk 1-2 minutes. Remove from heat and cool 30 minutes. Stir in coriander.
Step 3
Step 3
11cm circular cutter cuts 16 pastry disks. Disks cut in half make semi-circles. Place two teaspoons potato mixture in pastry center. Fold the crust over the filling to form a triangle. Fork-seal pastry edges.
Step 4
Step 4
Process the chilli, mint, and coriander in a mini food processor until finely chopped to form the fresh green chutney. Add yoghurt and lemon juice and mix.
Step 5
Step 5
Fill a medium pot with 3cm of oil. A bread cube will turn golden in 20 seconds when the oil is at 170°C over medium-high heat. Carefully add 2-3 samosas and heat until golden brown, 2-3 minutes per side.
Step 6
Step 6
Place the samosas on a serving plate and serve with the fresh green chutney.
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