Potato Samoosas

Ingredients

 * 5 medium sized potatoes peeled, washed and cut into cubes
 * 2 sprigs mint
 * 1 sprig thyme
 * 1 sprig curry leaf
 * 4 green chillies
 * ½ onion, finely diced
 * 2 tablespoons  oil
 * ½ teaspoon mixed cumin and coriander powder
 * ¼ teaspoon turmeric powder
 * ¼ teaspoon hot chilli powder
 * 1 teaspoon mixed ginger and garlic paste
 * Water as needed
 * 6 sprigs coriander, finely chopped
 * Salt to taste
 * 1 tablespoon flour
 * Water to form a paste
 * Oil for deep frying

Method

 * 1) Heat oil in a pot and add in half the amount of onions, thyme, 2 green chillies cut lengthwise and 1 sprig of chopped mint.
 * 2) When the onion has turned a pale golden brown colour, stir in the cumin and coriander powder, chilli powder and turmeric powder. Allow to simmer for a few second.
 * 3) Add in the mixed ginger and garlic paste. Fry for a few seconds.
 * 4) Stir in the potatoes and salt. Mix well to ensure the potatoes are evenly coated. To prevent the potatoes from sticking to the base of the pot, a little water can be added.
 * 5) Cover the pot and cook the potatoes covered for 5 to 6 minutes or until the potatoes are soft and well cooked through.
 * 6) Remove from heat and allow the potato to cool.
 * 7) Finely chop the mint, coriander and green chillies. Stir in the remainder of the diced onion.
 * 8) Add the mint, coriander, onion and chillies to the potato mixture.
 * 9) Using the back of a fork, break the potatoes into tiny pieces. Make a paste with flour and water.
 * 10) When the potato mixture is cooled fill into the samoosa pur.
 * 11) Seal the edges of each samoosa with the paste to prevent the filling from coming out.
 * 12) Deep fry each samoosa in hot oil until slightly golden brown in colour

Variations


 * Potato can be substituted for gram lentils, mixed vegetables or black lentils.
 * Peas can be added to the potato filling.