Makes 12 samosas
I N G R E D I E N T S
1 potato, about 150g
3 tbsp vegetable oil, plus extra for brushing
1 tsp mustard seeds
¼ tsp fenugreek seeds
½ tsp cumin seeds
1 onion, finely sliced
½ tsp ground turmeric
½ tsp ground cinnamon
about 120g white cabbage, finely sliced
1 large carrot, about 120g, peeled and grated
100g mixed red and green peppers, cored, de-seeded and finely chopped
50g frozen peas
½ tsp granulated sugar
12 spring roll pastry wrappers, 25 x 25cm
1 egg, lightly beaten salt
M E T H O D
Boil the potato in salted water for 30 minutes until soft. Drain and leave to cool, then peel and dice.
Heat the vegetable oil in a large frying pan on a medium heat. Add the spice seeds and fry for 30 seconds, until fragrant.
Add the onion and a pinch of salt and cook for about 2 minutes, until translucent. Add the turmeric and cinnamon and stir for a few seconds until the onion is coated with the spices.
Add the cabbage, carrot and peppers and cook over high heat for 4–5 minutes or until soft.
Add the diced potato, peas, ½ teaspoon of salt and the sugar and stir for a couple of minutes. Taste and adjust the seasoning if needed. Transfer to a large plate or a tray and leave to cool.
Cut each pastry square in half to make two rectangles. Keep the pastry covered with a clean, damp tea towel to stop it drying out.
Working with one strip of pastry at a time and with a long edge facing you, fold the bottom right-hand corner of the strip to meet the top edge, forming a triangle, then fold the top right-hand corner over to meet the top left-hand corner of the strip, forming a square.
Brush the single layer of pastry (bottom left) with some beaten egg and fold over to form a triangular pouch. Open the pouch and fill with about 3 tablespoons of the samosa filling.
Brush the triangular flap with beaten egg and fold over to seal the pouch. Place on a tray and keep covered while you make the rest of the samosas.
To bake the samosas, preheat the oven to 200°C and line a baking sheet with baking paper. Place the samosas on the baking sheet. Brush the tops with a little oil and then with some beaten egg.
Bake for 10 minutes, then turn them over, brush the other side with oil and egg and bake for another 10 minutes.
Tip: Filled samosas can be frozen for up to 8 weeks. Bake them from frozen for 20 minutes.
Recipe courtesy of Munira Mahmud from Together: Our Community Cookbook, a cookbook organised by Meghan, Duchess of Sussex, in aid of the Hubb Community Kitchen, set up for women displaced by the Grenfell Tower fire