Filo PastrySpring roll pastry sheets or samosa sheets
Glue
50gramWheat Flour
50gramWater
Instructions
Put the peas in a bowl, pour boiling water over them
Drain the water once the peas have thawed and set them aside
Peel the potatoes and halve them
Place them in a pot or saucepan with cold water and salt – the potatoes should just be covered with water
Place the saucepan with the potatoes on a medium-high heat, bring to a boil and let them simmer for about 10 minutes – when you insert a fork or knife into the potato, it should slide off
Drain the water from the potatoes and let them cool in a colander
Cut the potatoes into 1 cm cubes and set aside
Peel the ginger with a spoon and finely grate it
Rinse and dry the chili and chop it into small cubes
Heat a pan over medium heat and add the oil
Add the cumin seeds to the pan
When the cumin seeds pop, add the ginger and chili, stir and fry for 1 minute
Add peas, garam masala, lemon juice, and salt
Fry for 2-3 minutes, stirring a couple of times
Add the potatoes and mix everything well together
Fry for 2-3 minutes, stirring a couple of times
Transfer the filling to a plate and let it cool
Make the samosa glue by whisking flour and water together – a bit like wallpaper paste
Take your pastry sheets out of the fridge and cut them in half so they are about 7x25 cm
Follow the folding instructions and put about 2 tbsp. of filling in the pocket
Seal the samosa by spreading glue along the closure with your index finger – make sure the samosa is completely sealed and use glue where necessary
Make all the samosas and place them under a damp tea towel
Heat a pan to medium-high heat and add 1-2 cm of oil
Place the samosas in the pan (3-4 at a time) and reduce to medium heat
Fry them golden on each side, take them off the pan and place them on a plate with paper towel
