Spiced potato samosas
BBC good food recipe
2 small onions chopped
2 garlic cloves chopped
4cm piece fresh ginger grated
2 green chillies, deseeded and finely chopped
4 tbsp oil
3 large potatoes, cut into small cubes
100g frozen peas or finely sliced green beans
small bunch coriander, leaves chopped
mango chutney to serve
Pastry:
2 tbsp oil
225g plain flour
Method
1. To make pastry, add oil to flour with 100ml warm water and mix to form dough. Knead briefly and rest of 30 mins.
2. Fry onions, garlic, ginger and chilli in 2 tbsp oil for 1 min, then add potatoes. Cook over low heat, stirring often, until potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
3. Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones. Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.
2 small onions chopped
2 garlic cloves chopped
4cm piece fresh ginger grated
2 green chillies, deseeded and finely chopped
4 tbsp oil
3 large potatoes, cut into small cubes
100g frozen peas or finely sliced green beans
small bunch coriander, leaves chopped
mango chutney to serve
Pastry:
2 tbsp oil
225g plain flour
Method
1. To make pastry, add oil to flour with 100ml warm water and mix to form dough. Knead briefly and rest of 30 mins.
2. Fry onions, garlic, ginger and chilli in 2 tbsp oil for 1 min, then add potatoes. Cook over low heat, stirring often, until potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
3. Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones. Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.
Comments
Post a Comment