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Preparation time: 30 minutes
Ingredients (for 15 people) :
- 600 g potatoesMethod: Peel the potatoes and chop into 0.5 cm dice. Cook in salt water until tender, and drain.
- 5 tbsp sunflower oil
- 2 tsp fennel seeds
- 6 tsp black mustard seeds
- 2 garlic cloves
- 1-2 green chillies
- 20 whole curry leaves
- 2 tsp Jaffna curry
- 4 tsp garam masala
- 2 tsp turmeric
- fine sea salt
- 200 ml water
- 1 kg samosa or chapati dough
- 3 egg yolks, lightly whisked
- peanut oil for frying
Roast the fennel and mustard seeds in hot sunflower oil. Chop the garlic, cut the chilli in halves, remove the seeds and chop finely.
Add garlic, chilli and potatoes to the seeds and cook briefly on low temperature.
Add the spices, cook briefly, then add the water.
Roll out the dough to a thickness of 2-3 mm and cut into 8 x 8 cm squares with the pastry cutter.
Brush the dough with the lightly whisked egg and spoon the filling of one half of each square.
Fold the squares in half to form triangles. Press the edges down well with a fork and trim with the pastry cutter. Gather the trimmed edges, knead into a ball and roll out to make another samosa.
Fry the samosas in hot oil for 4-6 minutes until golden brown, or brush with egg yolk and bake in the oven at 190 ºC for about 15 minutes.
Tip: Samosa or chapati dough is available in all good Indian or Asian export shops. You can also use puff pastry, at a pinch. If you wish to make your own dough, you can find the recipe in our book Hiltl: Virtuoso Vegetarian. If you like your samosas really hot, include the chilli seeds.