POTATO SAMOSAS

Preparation Method :

• Sift flour into bowl, rub in butter.
• Stir in seeds and enough water to form firm dough.
• Knead dough on lightly floured surface about 5 minutes or until smooth; cover, refrigerate 30 minutes.
• Roll dough on floured surface until 2mm thick. Cut into 8cm rounds.
• Spoon a level teaspoon of filling into centre of each round, lightly brush edges with water, fold over dough, using thumb and finger, pinch and fold over ends to seal.
• Deep-fry Samosas in batches in hot oil until browned, drain on absorbent paper. Serve hot.

Filling:

• Cut potato into 1cm cubes.
• Boil steam or microwave potato until just tender.
• Heat oil in pan, add onion, garlic and ginger, cook, stirring, until onion is soft.
• Add curry powder and cumin seeds, cook, stirring, until fragrant.
• Stir in potatoes, mint and lemon juice; cool 10 minutes.