– 1 cup firmly packed fresh coriander leave– 3 shallots, ends trimmed, thinly sliced– 1 long fresh green chilli, deseeded, finely chopped– 2 garlic cloves, crushed– 2 tbsp fresh lime juice– 1/2 tsp garam masala
Coriander chutney
Step 1
Step 1
Heat 2 tablespoons oil in a medium saucepan on low. Stir in the onion for 5 minutes until tender and golden. Stir garlic, cumin, curry leaves, ginger, and mustard seeds for 2 minutes to soften.
Direction
Step 2
Step 2
Adding water and potato. Add another tablespoon of water and boil for 6 minutes until the potato is almost soft if the mixture is dry..
Step 3
Step 3
Add peas and corn to potato mixture. Stir occasionally for 2 minutes until the potato is cooked and the liquid is gone. Season with salt and pepper to taste. Place in a basin and cool fully.
Step 4
Step 4
Place the coriander, shallot, chilli, garlic, lime juice, and garam masala in a food processor and pulse until smooth and well mixed, adding water if needed. Place in bowl.
Step 5
Step 5
Cut 5 discs from each pastry sheet with a 10cm round cutter. Center a pastry disc with one scoop of potato mixture. Brush edges with water. Fold filling half. Fork-sear edges. Repeat pastry and potato mixture.
Step 6
Step 6
Use leftover oil in a wok or big saucepan. Oil at 180°C over medium-high heat browns bread cubes in 15 seconds. Fry 4 samosas in oil for 1-2 minutes till golden.
Step 7
Step 7
Transfer to paper towel tray. Make 4 more samosas. Plate samosas with coriander chutney.