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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
James Martin presents with help from top chefs Lee Westcott and Kenny Atkinson.