Step 1

Soak it!

Using our quick and easy Onion, Garlic and Ginger mix –

Soak the mix in a bowl with 100ml of water. Stir and leave to rehydrate.

Peel and chop the potatoes and carrots into inch cubes and blanch in boiling water for 2 minutes. The potatoes should remain only part cooked.

If you prefer fresh –

Peel and chop 2-3 cloves of garlic and one small onion, then move onto step 2.

Step 2

Spice it!

In a separate bowl, combine the spice mixture with 50ml of water and blend into a smooth, thick paste.

Heat a drizzle of oil in a pan and gently fry the onion mixture until fragrant. Add in the spice mixture and continue to cook until you see oils emerging from the sauce.

Step 3

Make it yours!

Add the blanched potatoes and carrots, along with the peas whilst raising the heat. Add a splash of water and fold into the curry base.

Add 30ml of boiling water to the pan, cover, and turn down to a low heat. Allow the mixture to cook for a further 5 minutes then allow to cool.

Step 4

Cut the filo pastry sheets in half (use double sheet for extra crunch!).

Brush the edges with water and fold the pastry into a cone shape, making sure to seal well. Add approx 2 tbsp of the potato filling and fold the remaining pastry over, sealing it all with water. The mixture should yield approximately 12 samosas.

Shallow fry or deep fry until golden. Serve, and enjoy!