Serves: 4-6 | Preparation Time: 50 mins
- 500g (about 3) sebago (brushed) potatoes, peeled
- 20g ghee
- 1 long fresh green chilli, deseeded, finely chopped
- 2 teaspoons cumin seeds
- 2 teaspoons black mustard seeds
- 1 teaspoon turmeric
- 1/4 teaspoon chilli powder
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped fresh coriander
- 4 sheets (25 x 25cm) ready-rolled frozen puff pastry, just thawed
- Vegetable oil, to deep fry
Bring a large saucepan of water to the boil. Add the potatoes and cook for 20 minutes or until tender. Drain. Coarsely chop.
Heat the ghee in a medium frying pan over medium-high heat. Add the potato, green chilli, cumin seeds, mustard seeds, turmeric and chilli powder and cook, stirring, for 3-5 minutes or until aromatic. Add the lemon juice and cook, stirring, for 1-2 minutes or until combined. Remove from the heat and set aside for 30 minutes to cool. Stir in the coriander.
Use an 11cm-diameter round cutter to cut out 16 discs from the pastry. Cut each disc in half to make a semi-circle. Place two teaspoonfuls of the potato mixture in the centre of the pastry. Fold the pastry over to enclose the filling and make a triangle shape. Press the edges of the pastry with a fork to seal.
Meanwhile, to make the fresh green chutney, place the chili, mint and coriander in the bowl of a small food processor and process until finely chopped. Add the yoghurt and lemon juice and process until combined.
Add enough oil to a medium saucepan to reach a depth of 3cm. Heat to 170°C over medium-high heat (when the oil is ready a cube of bread will turn golden in 20 seconds). Carefully add 2-3 samosas and cook for 2-3 minutes each side or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat, in 5 more batches, with remaining samosas, reheating the oil between batches.
Place the samosas on a serving plate and serve with the fresh green chutney.