Recipe: Indian-Style Veggie Puffs
1 box pastry dough
2 large potatoes, peeled
2 large carrots, finely chopped
2 tbsp vegetable oil, plus extra for deep-frying
1 small onion, finely chopped
½ tsp. turmeric
2 tsp. garam masala
1 tsp. black mustard seeds
1 tsp. salt
½ tsp. freshly ground black pepper
4 garlic cloves, finely chopped
1 green chili, seeds removed, finely chopped
10 curry leaves, finely chopped OR zest of 1 lime
1/2 cup frozen peas, defrosted
1 tsp. lemon juice
handful fresh coriander leaves
- For the filling: boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 1/4 inch cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside.
- Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic.
- Stir in the garlic, chili, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool.
- Size pastry dough into six even-sized pieces then roll into balls. Use a rolling pin, roll each ball into a thin circle, about 6 in diameter. Cut each circle in half to form two semicircles.
- Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling.
- To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve.