Vegetable Samosas

• 1 cauliflower, grated coarsely, including stems

• 200g petit pois, thawed

• 1 large potato finely diced

• ½ carrot finely diced

• ½ bunch coriander, roughly chopped

• 4-6 sprigs of mint, roughly chopped

• 2 cloves garlic, finely chopped

• 25g ginger, finely chopped

• 1/2 onion, finely chopped

Spice mix

• 1 tsp cumin seeds

• 1 tsp ground coriander

• ¼ tsp cayenne pepper or Kashmiri chilli powder

• 1tsp turmeric

• Salt and pepper, to taste

1 pack spring roll pastry (medium size) Ghee / Butter / Olive oil for brushing

Green Chutney

• 1 Large bunch of coriander leaves and stalks

• 3-4 green chilli

• 3 cloves garlic

• 1-2 limes (juice only)

• 50g desiccated coconut soaked in hot water

• 1 tbsp soft brown sugar

• 1 tsp tamarind paste

• Good pinch of salt

.

In a thick pan, heat approximately 2 tbsp ghee / oil, add the shallots and cook until translucent.  

Add garlic and cook until fragrant. Increase the heat and add cumin seeds, ground coriander, ground turmeric, cayenne pepper, salt and pepper and stir well. Add a splash of water and cook all the spices until the oil starts to separate. 

Lower the heat and add the peas, cauliflower. Cook until the cauliflower softens, pour the content into a large tray to cool. 

Once cool, add the herbs and adjust the seasoning with salt, pepper and more ghee / oil

When the filling is cold, divide it into 20 portions. Melt around 200g of ghee, or use oil if preferred. Preheat your oven to 180°C

Brush your pastry with fat very generously, place a portion of filling in the top half of the left side square of your pastry. Fold over and up, then keep folding over a triangle until all the pastry is used up and you are left with a triangle shaped samosa.

Brush generously with ghee or oil and bake for 15-20 minutes until golden brown and crispy.