Samosa

Ingredients
Filling
2-3 Tbsp oil
1 small onion, finely chopped
250g peeled potatoes, boiled and cut into small cubes
1/2 cup peas
1/2 tsp dried ground hot red chilli
1/2 tsp cumin
1/2 tsp garam masala
1 tsp ground coriander
1 tsp salt


Dough
1 cup white flour
1/2 tsp salt
2 Tbsp sunflower oil
6-8 Tbsp water


Method
Heat the oil in a frying pan over a medium heat.  Add the onion and cook until soft, add the spices and stir for a few seconds.  Add the potato and peas, cook stirring occasionally for 4-5 minutes until well combined.  Set the filling aside to cool.


Mix the flour and salt.  Add the sunflower oil, then gradually add the water as required to make a smooth pliable dough, knead the dough for a few minutes.  Cover the dough with a damp cloth and set aside to rest for about 20 minutes.


After the dough has rested, knead it for a minute then divide the dough into four equal size balls. Roll each ball out into a 8" circle, then cut each circle in half.  Take one of the semicircles and moisten the cut edge with a little water.  Pick the semicircle up with both hands and seal the cut edges together to form a cone shape.  Hold the cone in one hand with the sealed edge facing you.  Add 2-3 Tbsp of the filling, press the filling in lightly with your fingers.  Moisten the edges of the cone that are facing you with a little water.  Fold the cut edge over the filling, then fold the top edge over to form a triangle shape, press the over lapping edges together to form a seal.


Continue filling the remaining samosas.


Heat a deep fryer to 180C.  Cook the samosas for about 4 minutes, turning once until they are light golden and crisp.  Drain and serve with tamarind chutney or your favorite dipping sauce.


Serves
Makes 8 samosas