Try making a batch of these easy, tasty samosas. Just fry the filling and wrap it in a simple pastry, then deep fry for a great lunchtime or picnic snack.
4 tbsp vegetable oil
1 red onion, finely chopped
1 tsp finely chopped fresh root ginger
½ tsp mustard seeds
1 tbsp ground coriander
1 tsp ground cumin
1 tsp red chilli powder
½ tsp garam masala
1 tsp dried mango powder
1 tsp ground turmeric
1 tbsp tomato purée
3 large potatoes, peeled and diced and parboiled until just cooked
½ tsp salt
4 tbsp chopped fresh coriander leaves
vegetable oil, for deep-fat frying
75g/2½oz caster sugar
2 red chillies, roughly chopped
3 plum tomatoes, roughly chopped
2 lemongrass stems, tough outer leaves removed, finely chopped
25g/1oz roughly chopped fresh root ginger
2 garlic cloves, peeled, left whole
2 small shallots, roughly chopped
4 tbsp Thai fish sauce
40ml/1½fl oz sesame oil
50ml/1¾fl oz dark soy sauce
2 tbsp clear honey
3 limes, juice and zest
110g/4oz crème fraîche
For the vegetable samosas, preheat a deep-fat fryer to 180C/350F. Or 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.)
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.
Divide the dough into 12 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 onion and fry until golden-brown. Add the ginger, spices and tomato purée and cook for 2-3 minutes. Add the potatoes and peas and season with salt. Cook the mixture over a low heat, stirring regularly, until the mixture is soft. Finish with the chopped fresh coriander.
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.
Deep fry the samosas in the hot oil or deep-fat fryer. Fry 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.
For the chilli sauce, heat the sugar in a heavy-based saucepan over a medium heat until it melts and forms a golden-brown caramel.
Meanwhile, blend all of the remaining chilli sauce ingredients, except the crème fraîche, in a food processor to a smooth purée.
Once the sugar has caramelised, add the puréed mixture to the caramel and stir well. Bring the mixture to the boil, then reduce the heat and simmer for 4-5 minutes, or until sticky and jam-like. Remove from the heat and set aside to cool.
Serve the samosas on a plate with a bowl of chilli sauce and a spoonful of crème fraîche.
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James Martin presents with help from top chefs Lee Westcott and Paul Ainsworth.