Samosas

Filling:

1/5 cup Ghee
1½ teas ginger
1 teas salt
¼ teas allspice
225gr peas
1 teas ground cumin
1½ teas ground coriander
1 clove garlic, crushed
¼ teas cayenne pepper (optional)
¼ teas cinnamon
½ tab cumin seeds
1 cooked, diced potato or cauliflower - organic

• Heat ghee in pan
  
  
• Add cummin seeds and brown
  
  
• Add garlic
  
  
• Add potato or cauli and spices
  
  
• Cook on medium heat until tender but not brown
  
  
• Add peas and cook until peas are tender
  
  
• Add remaining ingredients
  
  
• Mix well and cook through for a few minutes
  
  

Dough:

3 cups organic, zentrofan wholemeal flour
6 tab ghee
¾ cup warm water (approx)

• Cut or rub the ghee into sifted flour, until mixture is consistency of coarse cornmeal
  
  
• Slowly add warm water and mix to a dough
  
  
• Turn out on floured surface and knead until completely soft, about 10 minutes
  
  
• Pinch off 5 cm balls
  
  
• Roll into a 10cm circle and cut in ½
  
  
• Fold side edges to meet in middle to make a cone shape. Close centre, using a little water to seal shut (see diagram below)
  
  
• Fill full with filling
  
  
• Close and seal with a little water
  
  
• Fold over sealed edge and pinch firmly to form fluted edge round top.
  
  
• Deep fry until golden brown.

Cut 10cm circle in half Fold and seal closed Final Seal

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