SAMOSAS

Ingredients:

Filo pastry sheets, Flour paste. Deep fat for frying

Filling: Mashed potato, 1 teaspoon salt, Vegetables – cooked.

Spices: Black pepper, 1 tsp chilli powder, 2 tsp ground coriander, 1 tsp ground cumin, 1 tablespoon yoghurt

What you do:

1. Mix the spices into the yoghurt.

2. Put the mashed potato, cooked vegetables and yoghurt/spice mix into a large bowl and mix well together.

3. Take a sheet of filo pastry and fold in half long ways. Turn the pastry so that the short end is towards you.

4. Place a spoonful of potato mix onto the bottom right corner of the pastry. Fold the corner over to make a triangle and then keep turning the triangle over to make the samosa. You need to keep the turns neat and close so that there are no gaps. If there are gaps the filling will ooze out. Keep turning the triangle over until you do not have enough pastry to make a full turn. Coat this piece of pastry with flour paste and wrap it neatly round the samosa to seal it up.

5. When the oil is hot gently lower the samosa into the oil and cook for about 2 minutes on each side or until a deep golden brown.

6. Remove from the oil and place on the rack to drain.

7. Eat with a little mango chutney. Remember the filling will be very hot!