Australian Table
Ingredients
Method
1.Place potatoes in a saucepan and add water to cover. Bring to boil and cook for 8 minutes, until tender but still firm. When cool enough to handle, peel and cut into 6mm dice. Combine curry powder, cumin, fennel seeds and 1/2 teaspoon salt in a bowl. Add potato and toss to coat. Set aside.
2.Place flour in a large bowl and rub in butter with fingertips. Make a well in centre and pour in 1/3 cup water. Mix to form a soft dough. Turn out onto a lightly floured board and knead until smooth and elastic. Divide into eight pieces and roll each into a ball.
3.Roll out each ball with a floured rolling pin to a 10cm circle. Cut each circle in half. Put 1 teaspoon of potato mixture on each half, moisten edges with a little water and fold over to enclose filling. Press edges firmly to seal.
4.Heat oil in a large saucepan to 180°C, or until a cube of bread sizzles on contact. Deep-fry samosas for 2-3 minutes, in batches, until puffed and golden. Drain on paper towel. Serve with Tomato Sambal and drinks.
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