Vegetable samosas

🥘 Ingredients

• potatoes 400 g
• cauliflower 250 g
• frozen peas 125 g
• onion 1
• garlic 2 cloves
• ginger 5 cm
• oil
• cumin seeds 1 tsp
• fennel seeds ½ tsp
• garam masala 1 tsp
• ground coriander 1 tsp
• lemon ½
• coriander leaves ½ bunch
• oil

1. 1

   Set a large pan of salted water to boil.
2. 2

   Peel and chop potatoes into rough 2.5cm chunks, then break the cauliflower into florets so they’re roughly the same size.
3. 3

   Add the potatoes to boiling water and cook for 12 minutes , or until tender, adding the cauliflower after 3 minutes. Add the frozen peas for the final minute, then drain.
4. 4

   Peel and finely chop the onion and garlic , then peel and finely grate the ginger .
5. 5

   Drizzle a lug of oil into a large non-stick frying pan over a medium heat, add the cumin seeds and onion and cook for 8 minutes , or until softened but not coloured. Stir in the garlic and ginger, then fry for a further few minutes.
6. 6

   Bash the fennel seeds to a fine powder and add to the pan along with the garam masala and ground coriander . Stir well.
7. 7

   Stir the cooked veg into the pan and crush gently with a potato masher – don't overdo it: you want a fairly chunky mixture. Squeeze in the lemon juice and season to taste. Leave to cool, then pick, finely chop and stir in the coriander leaves .
8. 8

   Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with oil .
9. 9

   On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
10. 10

    Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
11. 11

    Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
12. 12

    Brush the samosas with a little oil and bake for 45 minutes , or until golden and piping hot through. Serve straightaway with mango chutney.