Ingredients

Method

If you would like to make vegetarian samosas you can substitute 600-700g Potatoes, juice of half a lemon instead of the tomato puree, you can use a cup of mixed vegetables too for veggie samosas. In the method follow the instructions in brackets for the vegetarian samosas.

Start by peeling the onions, chop them very finely, then fry them in the 3 tablespoons of oil on a medium heating in a frying pan. While the onions fry, get on with the next stage as they need to fry slowly to a dark golden colour about 20 minutes, but do remember to stir them frequently so they do not burn. (Also peel and dice the potatoes for the veggie samosas)

Gently separate the sheets of the spring roll pastry and cut each one into 3 long strips and cover them with a damp tea towel so they don’t dry out.

Peel and grate the garlic and ginger finely, peel the potato and dice finely, they need to be a similar size to the peas.

The onions should be almost ready by now. Add the grated garlic and ginger, stir and fry for a couple of minutes then add the 4 dry spices. After another couple minutes of frying add the mince and fry thoroughly until the mince is well browned, breaking up lumps as you go. (If making veggie samosas, add all the diced potato and salt instead of the mince and fry until crusted with brown ).

Put the diced potatoes into the mince, stir them in then add the peas, tomato puree and salt, stirring well in between. ( When the potatoes are nearly tender add the mixed veg and peas, stir them until they lose their wet look.)

Cover the pan and cook on a low heat for 30 minutes, stirring occasionally. ( You will need less time for the potatoes. Add the lemon juice when they are cooked.)

Make a paste from the flour and water to use as a glue when making the samosas.

Allow to cool to room temperature before filling the samosa skins, folding tightly on the corners with the flour and water paste.. Deep fry in a wok, deep fat fryer or fairly large heavy bottomed saucepan until they are golden brown on both sides. Serve hot with a Green Chutney.

Freezes well if frozen separately on a tray then when frozen placed in a sealed bag or container. Defrost well before frying in hot oil.