Spiced Potato Samosa

Method

1. Dice the potatoes into cubes around 1cm.
2. Finely chop the coriander stalks. Pick the leaves and set them aside for later.
3. Place large non stick fry pan over medium heat and add the olive oil and butter. Add the potatoes and the coriander stalks. Cook gently, stirring regularly, for a few minutes until potatoes start to soften.*
4. Add the cumin seeds, garam masala and turmeric. Season well with a few good pinches of salt.
5. Add ¼ cup of water, cover and continue to cook gently for around 10 minutes. Remove the lid and stir, and make sure potatoes are tender.*
6. Remove potatoes from the heat and stir through the lemon zest. Allow to cool for around 10 minutes.
7. Cut each pastry sheet into quarters, making four squares. Lightly dust your bench with flour and lay the pastry out.
8. Place around 1 tbs of the mixture onto each pastry square. Bring two of the corners together, diagonally and gently pinch to seal. Seal all around the edges, making a triangular shape, then roughly squeeze the edges to “crimp”.
9. Place a medium saucepan over medium high heat and add oil to fill about 3 cm deep. Heat until hot.*
10. Add the samosa (2-3 at a time) and cook for a minute on one side then turn carefully and cook on the other side. They should be golden brown. Repeat and cook on each side for another minute or so. Remove and drain on a cake rack.
11. To make the dipping sauce, combine the coriander leaves with the yoghurt, olive oil, lemon juice. Then marble through the chutney.
12. Serve samosa warm with the dipping sauce.

Kitchen Notes:
*If the potatoes “catch” or stick to the bottom of the pan just add a tbs or two of water to the pan.
*If the potatoes are not tender, add a little more water, and continue to cook until tender.
*To test if the oil is hot enough just “dip” a corner of the samosa into the oil and it should bubble.
*You can add a pinch or two of dried chili flakes if you like things spicy.

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