Vegetable samosas with mango chutney

Method

1. Dry-fry the fennel, coriander and cumin seeds in a small heavy-based frying pan without any oil over medium heat. As soon as the seeds start to smell toasty, remove the pan from the heat. Be careful not to let them burn.

2. Using a pestle and mortar, grind the seeds to a paste with the garam masala, chilli powder, turmeric powder, curry leaves and a little water.

3. Heat the oil in a frying pan over medium-low heat. Add the garlic, ginger and shallot, and gently fry for 2 minutes until soft.

4. Stir in 1 tablespoon of the spice paste and cook for 2-3 minutes.

5. Add the peas, carrot and potato. Cook for about 5 minutes until soft. Remove from the pan and allow to cool.

6. Put all the mango chutney ingredients in a small non-reactive saucepan. Simmer over gentle heat for 10-15 minutes until slightly reduced. Transfer to a small serving bowl and allow to cool.

7. Cut the filo pastry sheets in half to make long strips. Place a spoonful of the filling at one end of a strip. Fold over the corner diagonally to form a triangle. Continue the folding to the end of the strip. Repeat with the remaining strips.

8. Pour enough vegetable oil into a large saucepan or wok to deep-fry the samosas. When the oil is very hot but not smoking, drop in the samosas, a few at a time. Fry for 1 minute each until golden brown. Remove with tongs and drain on paper towel while you fry the rest.

9. Place in a serving dish and sprinkle with sesame seeds. Serve hot, warm or at room temperature with the mango chutney.