Prep: 20 Minutes
Cook: 40 Minutes
Serves: Makes 10-12
For the filling
2 tbsp vegetable oil
¼ tsp cumin seeds
1 onion, chopped
2 green chillies, finely chopped
¼ tsp salt
¼ tsp ground coriander
Pinch of garam masala
300g potatoes, peeled boiled and roughly mashed
A handful of coriander leaves, chopped
For the Pastry
300g plain flour, plus a little extra for dusting
First make the filling.
Heat the oil in a saucepan, then add the cumin seeds and when they splutter, put in the onion and chillies.
Fry for 6-7 minutes until they are soft.
Add the salt, coriander and garam masala, and stir-fry for a minute.
Tip in the mashed potato and coriander leaves and stir well to blend the ingredients together.
Now make the pastry.
Preheat the oven to 180C.
Place the flour, oil, salt and 6-7 tablespoons of water into a bowl
Knead into a dough for 5-8 minutes.
Mix together a little flour and water to make a glue-like paste.
Divide the dough into golf-ball size pieces and, on a floured surface, roll them out into thin rounds about 7.5cm/5inch in diameter and 3mm thick, then cut each round in half.
Lift carefully lift one of the semi-circles and apply the ‘glue’ to the straight edge.
Fold it to make a cone shape, sealing the pasted straight edge, then lift the cone with the tapered end at the bottom, and fill it with about 1 tablespoon of the potato mixture.
Seal the samosa with a little more glue, pressing the edges firmly together.
Repeat the process until all of the pastry has been used up.
Place the samosas on a baking tray and place in the centre of the oven.
Bake for 25-30 minutes turning them once until they are lightly browned.
Serve hot with coriander chutney.