SPICED POTATO SAMOSAS

Preparation Method :

• Thaw wrappers if frozen and set aside covered with a cloth.
• Peel potatoes and cut into small dice. Boil in water until just tender. Drain. Boil peas until just cooked and drain.
• Toast the coriander and cumin seeds in a dry pan over moderate heat until they are very aromatic. Add the chili flakes and toast briefly. Grind to a fine powder in a spice grinder or mortar.
• Mix potatoes, peas, spices, lemon juice and chopped coriander.
• Carefully separate wrappers and cut into 4-cm strips.
• Place a heaped teaspoonful of the filling at one end and fold the wrapper over diagonally.
• Fold again so the lower edge is square, then again to make a diagonal. Continue in this way until the wrapper has been used up and the pastry is formed into a triangular shape with the filling completely enclosed.
• Damp the end with water and stick down.
• Deep-fry in small batches until golden, turning twice. Remove to a rack lined with absorbent paper to drain.
• Serve hot with tamarind sauce, sweet chili sauce or fresh mint chutney.