Surprise your party guests with these authentic Indian pastries – ideal served as canapés or as a starter.
For the pastry, mix the plain flour, self-raising flour and butter. Add a splash of warm water and knead well until it makes an elastic dough.
Form the dough into small balls and roll each out into a circle. Cut each into two half-circles. You should have 24 half-circles in total.
For the filling, heat the oil in a frying pan. Add the garlic and panch phoran and fry until the garlic is golden-brown. Add the beetroot, chilli and lemon juice, and season with salt. Cook the mixture over a low heat, stirring regularly, until the mixture is soft.
Add a teaspoon of the filling in the middle of one semi-circle and fold into a triangle. Use up al the dough and filling in this way.
Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve.
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