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 in a bowl. Add a splash of warm water and knead well to make 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.
For the filling, heat the vegetable oil in a frying pan. Add the onions and punch purun and fry until the onions are golden-brown. Add the potatoes, peas, turmeric and chillies, and season with salt. Cook the mixture over low heat, stirring regularly, until the mixture is soft.
Add a teaspoon of the filling to the middle of one semi-circle and fold into a triangle. Repeat to use up all the dough and filling.
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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