Sweet Potato And Spinach Samosas - cooking recipe

Ingredients

1/2 cup flour
2 tbsp vegetable oil
1 lb sweet potato, peeled and cubed
4 oz spinach leaves
2 tsp ghee or olive oil
1 small onion, finely chopped
1 clove garlic, crushed
1 tsp cumin seeds
1/2 tsp brown or yellow mustard seeds
None None Vegetable oil, to deep-fry
None None Plain yogurt, to serve

Preparation

Sift flour and a pinch of salt into a large bowl. Stir in oil and 1/3 cup warm water to make a firm dough. Knead on a lightly floured surface for 5 mins or until smooth. Place dough in a large lightly oiled bowl. Cover with plastic wrap and let stand for 30 mins.
Boil, steam or microwave sweet potato until tender; drain. Place spinach in a medium bowl. Cover with boiling water and let stand for 2 mins or until wilted. Drain. Rinse under cold water. Squeeze out excess water; chop.
Melt ghee in a medium skillet on medium heat. Add onion and garlic and saute for 5 mins or until onion is softened. Add seeds and saute for 30 seconds or until fragrant. Add sweet potato and spinach and saute for 2 mins.
Divide dough into 12 equal balls. Roll each ball into a 6 inch round; cut in half. Place a level tablespoon of sweet potato mixture into center of each half moon. Brush edges with a little water. Fold dough over filling to enclose. Repeat with remaining dough and filling.
Heat oil in a medium heavy-bottomed saucepan on medium heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry samosas, 4 at a time, for 3 mins or until browned. Using a slotted spoon, transfer to paper towels. Serve with yogurt.