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PrintSAMOSAS
Makes :
20
Preparation Time :
Cooking Time :
Preparation Method :
- Mix all the filling ingredients together in a large bowl. Adjust seasoning with salt and lemon juice.
- Work with one strip of pastry at a time, place 1 tablespoon of the filling mixture at one end of the strip and diagonally fold the pastry to form a triangle. Repeat the process with other strips.
- Heat enough oil for deep-frying and fry the samosas in batches until they are golden brown.
- Serve hot with fresh coriander Chutney.
INGREDIENTS
- 1 packet spring roll pastry, thawed and wrapped in a damp towel
- IDHAYAM MANTRA peanut oil, for deep-frying
- Fresh Coriander Chutney, to serve
The Filling
- 750 grams potatoes, boiled and mashed
- 1 red onion, finely chopped
- 75 grams frozen peas, thawed and cooked
- 50 grams canned sweet corn, drained
- 1½ teaspoon amchur
- 1½ teaspoon ground coriander
- 1 teaspoon ground cumin
- 3 fresh green chillies, finely chopped
- 2 tablespoon chopped fresh coriander
- 2 tablespoon chopped fresh mint leaves
- Juice of 1 lemon
- Salt, to taste
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