Name: Kumara, spinach and pea samosas
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Ingredients: 1 1/2 cup plain flour; 2 tablespoon vegetable oil; 450 gram kumara, cut into 1cm pieces; 100 gram spinach leaves; 2 teaspoon ghee; 1 small brown onion, finely chopped; 1 clove garlic, crushed; 1/2 teaspoon brown mustard seeds; 1 teaspoon cumin seeds; vegetable oil, to deep-fry; natural yoghurt, to serve

Ingredients

1 1/2 cup plain flour

2 tablespoon vegetable oil

450 gram kumara, cut into 1cm pieces

100 gram spinach leaves

2 teaspoon ghee

1 small brown onion, finely chopped

1 clove garlic, crushed

1/2 teaspoon brown mustard seeds

1 teaspoon cumin seeds

vegetable oil, to deep-fry

natural yoghurt, to serve

Method

1.Sift flour and a pinch of salt into a large bowl. Stir in oil and 1/3 cup warm water to make a firm dough. Knead on a lightly floured surface for 5 minutes or until smooth. Place dough in a large lightly oiled bowl. Cover with plastic food wrap; rest for 30 minutes.

2.Boil, steam or microwave kumara until tender; drain. Place spinach in a heatproof bowl. Cover with boiling water; stand for 2 minutes or until wilted. Drain. Rinse under cold water. Squeeze out excess water; chop.

3.Melt ghee in a medium frying pan over moderate heat. Add onion and garlic; cook and stir for 5 minutes or until onion has softened. Stir in seeds; cook and stir for 30 seconds or until fragrant. Add kumara and spinach; cook and stir for 2 minutes.

4.Divide dough into 12 equal balls. For each ball, roll into a 15cm round: cut in half. Place a level tablespoon of kumara mixture into centre of dough: brush edges with a little water. Fold dough over filling to enclose. Repeat with remaining dough and filling.

5.Heat oil in a medium heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry samosas, 4 at a time, for 3 minutes or until browned. Using a slotted spoon, transfer to paper towels. Serve with yoghurt.

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