Spiced potato and pumpkin samosas with coriander yoghurt sauce

Name: Spiced potato and pumpkin samosas with coriander yoghurt sauce
Cuisine: Vietnamese
Ingredients: 175 g butternut pumpkin; 6 tablespoons Coriander Yoghurt Sauce; 30 g ghee; 175 g waxy potatoes; vegetable oil for deep-frying; 1 quantity Samosa Pastry; ½ teaspoon sea salt; 2 tablespoons chopped coriander leaves; 1 teaspoon minced ginger; 1 teaspoon minced garlic; 2 teaspoons Chat Masala; 2 red bird’s-eye chillies, minced

Preparation info

Difficulty
Easy

Appears in

Spice

By Christine Manfield

Published 1999

About

These samosas are made the same way as those but include the warm flavours of pumpkin and chat masala. The coriander sauce served alongside provides a clean lift to these deliciously moreish pastries.

Ingredients

1 quantity Samosa Pastry
vegetable oil for deep-frying
6 tablespoons Coriander

Asia
China
Japan
Vietnam
Pastry
Fish course
Pescatarian
Southeast Asia
Spicy

Method

Make and rest the samosa pastry as instructed.
To make the filling, peel pumpkin and potatoes and cut into 5 mm dice. Melt ghee and sauté pumpkin, potato, garlic, ginger and chilli until softened and fragrant. Remove from heat, then stir in chat masala, chopped coriander and salt. Allow to cool completely.
Roll pastry into a long sausage. Cut pastry i