Page 7 - Hosting Guide K Cochrane Curry Night

Veg Samosas

Served with a tomato chutney

Make the samosa filling

Preparation time approx. 10 minutes - working time, 15 minutes cooking time

Ingredients required: Equipment required:

• 120g potatoes • 1 teaspoon cumin seeds • Medium saucepan

• 50g peas • 2g ground turmeric • Frying pan
• 1 shallot • 1g coriander seeds • Bowl/container for storing

• 2 green chilli • 2g ground amchur

• 2 cm piece ginger • Fresh coriander stalks

Pantry Ingredients required:

• Salt and pepper

• Olive oil/rapeseed oil

1. Boil the potatoes in plenty of water until tender. Drain and allow to cool
completely. Once cool, peel the potatoes and roughly mash using a potato
masher or the back of a fork. Set aside.

2. While the potatoes are cooking, finely dice the chilli and shallot and place
on a small plate and then peel and grate the ginger onto the plate

3. While the potatoes are cooling, heat some oil in a large, non-stick pan.
Add the cumin seeds and allow to sizzle briefly. Add in the ginger and
then the finely dice the chilli and shallot and add to the pan and sauté for
3-4 minutes, until the shallots are translucent.

4. Next add the mashed potatoes, peas, ground turmeric, amchur, ground
coriander seeds and salt to the frying pan. Give the mixture a good stir to
combine all the ingredients thoroughly. Cook for 2-3 minutes, stirring all
the time and then remove from the heat. Spread the mixture onto a plate
and mix in the coriander leaves.

5. Place in the fridge and allow it to cool completely before assembling the
samosas.

6. If your pastry is still proving, continue with your next task, make the
tomato chutney.