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Spiced potato and pumpkin samosas with coriander yoghurt sauce
Preparation info
- Difficulty
Easy
Appears in
Published 1999
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 - vegetable oil for deep-frying
6 tablespoons
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
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