Vegetable samosas with mint raita
550 grams plain flour , plus extra for dusting
½ teaspoon baking powder
A large handful of coriander, chopped
120 ml vegetable oil
150 ml cold water
150 grams Maris Piper or Rooster potatoes, peeled and finely diced
300 grams Green Isle Frozen Mixed Vegetables
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 inch piece of fresh ginger, peeled and finely chopped
1 red chilli, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon turmeric
A large handful of fresh coriander, finely chopped
For the mint raita
200 grams greek yoghurt
A large handful of mint leaves, chopped
Zest of ½ a lemon
Salt and black pepper
- To make the dough, combine the flour, baking powder, chopped coriander and a pinch of salt in a large bowl.
- Use your fingers to rub in the oil until the mixture resembles breadcrumbs. Stir in the cold water, then bring it together with your hands into a rough dough, adding a splash more water if the dough is still quite dry.
- Place in a clean bowl, cover with cling film or a damp tea towel and leave to rest for 30 minutes.
- While the dough rests, make the filling by placing the potatoes into a pan of boiling salted water. Cook for 5 – 6 minutes then remove with a slotted spoon and place into a large bowl. Add the Green Isle Vegetables to the pan and cook for 3 – 4 minutes then drain and add to the bowl with the potatoes.
- Place a frying pan over a medium heat and add the olive oil and when hot, add the onion. Fry for 5 minutes until soft then add the garlic, ginger and chilli and cook for a further 3 – 4 minutes until soft and fragrant. Add the spice and stir through, cooking for a minute then add to the bowl with the potatoes and vegetables. Mash everything together roughly with a vegetable masher and stir through the chopped coriander then set aside.
- Preheat the oven to 180 C/ 160 C / Gas Mark 4 and line a large baking tray with baking paper.
- On a flour-dusted surface, cut the dough in half and roll out each half to about 2 cm thick. Using a pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½ cm thick and 18 cm in diameter.
- Cut each round in half so you now have half-moon shapes then brush the straight edges with a little water. Bring the straight edges together to make a triangle shape and press lightly to seal.
- Spoon in the filling and brush the exposed dough with a little more water and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
- Brush the samosas with a little oil and bake for 45 minutes, or until golden and piping hot through.
- To make the raita, mix all the ingredients together and when the samosas are done, serve with the raita and some lime wedges.
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