HOME MADE POTATO, CAULIFLOWER & PEA CURRY SAMOSAS

WHOLE AND GROUND SPICES FOR THE CURRY POTATO, CAULIFLOWER AND PEA SAMOSA FILLING

HOMEMADE SAMOSA PASTRY

SAMOSA PASTRY
150g plain flour
40g ghee or butter
1 tsp salt
60ml water

Rub the ghee into the flour and salt, mix in the water to make a dough ball, on a lightly floured worktop kneed the dough for 5 minutes till soft and elastic.  Rest at room temperature for one hour. 

CURRY POTATO, CAULIFLOWER & PEA FILLING
2 King Edwards peeled and diced
1 shallot fine diced
1 garlic clove fine diced
1 tbsp ghee
3 cauliflower florets steamed
100g peas
1/2 tsp turmeric
1/2 tsp curry powder
1/2 tsp black mustard seeds
1/2 tsp yellow mustard seeds
1/2 tsp cumin seeds
1 chicken jelly stock cube
150 ml water

In a non stick frying pan toast off the mustard & cumin seeds, in a saucepan add the ghee, shallots, garlic & potato's cook for 10 minutes turning occasional add the toasted seeds and the rest of the ingredients except the peas and cauliflower, simmer on a very low heat for 5 minutes, fold in the steamed cauliflower & peas, then place a lid on and take off the heat and leave to steam.

To make the samosas cut the dough in half and each half into four, roll into balls, roll out the each ball into a thin circle, roll the pin over the ball once, turn 50% roll again then do 1/4 turns for each roll and this will give you a perfect circle. 

Cut the circle in half, with the cut side at the top take the left top corner and fold to the bottom centre of the circle, press the two edges together.  You now have a pocket to stuff, once filled take the top right corner and fold back over the samosa to make the triangle. 

Fry in ground nut oil at 180 degrees for 3-5 minutes and serve immediately with some mango dips.