Ingredients

The following ingredients have 4 Servings
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Instruction

  • <div></div> <p>To make the filling: Fry the mince in a large pan over a high heat for 5 minutes, until browned.</p> <p>Now add the garlic, ginger, garam masala, cumin seeds, chilli flakes and powder, salt and potatoes. Cook, covered, over a medium heat for 15 minutes, stirring occasionally. Until all the moisture has been absorbed.</p> <p>Add the peas and cook for further 10 minutes over a very low heat, until the potatoes are cooked through. If the potatoes start to stick to the pan, add a small splash of water.</p> <p>Take the pan off the heat and allow the mixture to cool completely.</p> <p>Add the chopped coriander, and stir it through. At this stage you can keep the mixture in the fridge for a day or two, until you are ready to make the samosas.</p> <p>To assemble the samosa: Cut the tortillas in half. Add samosa mix to the centre of each half, and brush the edges with a little egg.</p> <p>Bring the flat edge together to make a triangular shape, fill and hold the rounded end together until it sticks firmly in place.</p> <p>Put 1cm of oil in a large frying pan over a medium-high heat and shallow fry the samosas in batches for 1–2 minutes on each side, until golden brown and heated through, then drain on kitchen paper. Or, for a healthier option, you can brush the samosas with a little oil and bake them in a preheated oven at 180°C/fan 160°C for 15 minutes.</p> <p>Tip: I deliberately make a really generous amount of mixture. Add a can of chopped tomatoes and heat for 15 minutes over a medium heat to make enough Bolognese for three little kids the next day.</p>