Vegetable Samosas - cooking recipe

Ingredients

2 tsp ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 None small onion, finely diced
1 None red chili, finely chopped
1 clove garlic, finely chopped
1 inch piece ginger, peeled and finely chopped
75 g frozen peas
1 None potato, peeled and finely diced
7 oz cauliflower, broken into small florets
1/2 None carrot, peeled and finely diced
2 tsp curry powder
2 tsp lemon juice
1 tsp salt
9 oz store-bought spring roll pastry

Preparation

Heat ghee in a saucepan and gently fry mustard and cumin seeds for 1 min, or until fragrant.
Add onion and cook until softened. Add chili, garlic and ginger and cook for 2 mins. Add peas, potato, cauliflower and carrot and mix well. Add curry powder, lemon juice, salt and 1/2 cup water. Cook over medium heat for 10 mins, or until vegetables are tender. Remove from heat.
Cut each pastry sheet into 3 equal rectangles. Use a double layer for each samosa.
Place a rounded teaspoonful of mixture at end of one double sheet. Fold over the double layer to make triangle shape. Continue folding over the triangle until you have used up the length of pastry. Seal with a little water. Repeat until all filling and pastry has been used. Refrigerate until required.
Heat oil in deep fryer or saucepan to 350\u00b0F (or until a piece of pastry sizzles and rises to surface immediately). Fry samosas in batches until golden brown. Drain on paper towels. Serve hot.