Potato and Coriander Samosas

Recipe by Fairy Nuff
READY IN: 1hr 30mins
YIELD: 24 samosas




  • Heat the butter in a large frying pan, add the ginger, cumin seeds, curry powder and garam marsala and fry lightly for 1 minute or until very fragrant.
  • Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until the potatoes are tender.
  • Add the sultanas, peas, coriander leaves and green onion and stir through.
  • Set aside to cool.
  • Pastry:
  • Mix the flour, baking powder and salt in a large bowl- make a well in the centre.
  • Add the butter, yoghurt and 3/4 cup of water.
  • Use a flat-bladed knife to bring the dough together.
  • Turn onto a lightly floured surface and form a smooth ball.
  • Divide the dough into four pieces.
  • Roll out one piece until it is very thin.
  • Use a 12cm (5in) diameter plate as a guide and cut six circles from the dough.
  • Place a generous tablespoon of filling into the centre of each pastry circle.
  • Brush the edges with egg and fold the pastry to form a semi-circle.
  • Make repeated folds on the rounded edge by folding little pieces of pastry back as you move around the edge.
  • Continue with the remaining pastry and filling.
  • Heat the oil to 180C or until a bread cube browns in 15 seconds.
  • Add samosas two or three at a time and cook until golden.
  • Serve with yoghurt garnished with coriander.