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3 potatoes, peeled and quartered
70g frozen peas
1 carrot, medium size, diced
1 tbsp grated ginger
1 to 2 green chillies, chopped
4 tbsp coriander leaves chopped
1 tbsp lemon juice
½ tsp salt
2 tbsp Garam Masala
½ tsp Cumin, Roast and Ground
Packet of spring roll sheets
150ml cooking oil + 2 tbsp cooking oil
For the sealing paste:
1 tbsp flour
4 tbsp water
Boil the potatoes until soft. Drain and transfer to a mixing bowl.
Lightly crumble the potatoes with a fork, making sure not to mash them. Set aside.
Add 2 tablespoons of oil to a pan and heat over a medium flame. Add the cumin and garam masala and cook until the spices start to sizzle.
Add the ginger and chillies and cook for a further 1 minute.
Add the carrots and cook for 2 minutes.
Add the peas and cook for a further 1 minute.
Add the potatoes and mix well, cooking for a further 1 minute.
Stir in the coriander, salt and lemon juice and remove from the heat.
Make the paste which you’ll need to seal the samosas by simply mixing the flour and water.
Lay out a sheet of spring roll paper onto your work area. Add a teaspoon of mixture and wrap the samosa as shown in the video.
Heat 150ml of cooking oil in a wok over a medium to low flame. When the oil is heated, add the samosas and cook until golden brown (around 3 minutes on each side).