Per serving (85g)
Calories 183, Fat 6.8g, Saturates 0.9g, Carbohydrate 28g, Sugars 1.9g, Fibre 2g, Protein 3.6g, Salt 0.07g
For the filling, add the potatoes to a pan of water and bring to the boil. Cook the potatoes for 10-15 minutes until cooked through but maintaining their shape, and drain.
Then, in a large pan over a medium-high heat, add the oil, mustard seeds and cumin seeds, and cook for 1-2 minutes until the mustard seeds start to crackle. Then add the garam masala, cumin, ginger, turmeric, onion and garlic, and cook for 2-3 minutes until the onion starts to soften. Then add the potatoes and mango chutney, and mix well. Gently crush the potatoes, leaving some chunks whole, then add the peas and season to taste. Set aside to cool.
For the pastry, mix the plain flour and oil together in a bowl until it resembles breadcrumbs. Then add the water and mix well to form a dough. Gently knead the dough for 2-3 minutes.
Preheat the oven to 180°C/355°F/ Gas 4. Roll the pastry out to 3-4mm thick and cut out five or six roughly 6-inch circles with a large cutter, or use a plate as a guideline. Cut the circles in half and wet the corners with water, then roll the semi-circles into cones and press the edges together to seal. Fill the cone with the filling. Wet the edges of the pastry and press together to seal.
Place the samosas onto a baking tray and bake for 30-35 minutes until the pastry is crispy.
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