Pea and asparagus samosas with spiced yogurt
By: Simon Rimmer
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Pea and asparagus samosas with spiced yogurt
- Prep time:
- 30 mins
- Cook time:
- 10 mins
- Serves:
- 4
Simon Rimmer sizzles up crisp triangles of spiced vegetables with cool spiced yoghurt in his version of the traditional Indian samosa
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Ingredients
For the spiced yogurt
- 200ml natural Yogurt
- 1 lime, juice only
- 1 tbsp finely chopped Mint
- 1 tbsp finely chopped Coriander
- pinch Chilli powder
For the samosas
- 200g cooked Potatoes, roughly chopped
- 100g Peas
- 8 Asparagus
- 250g Brussels sprouts, cooked, chopped
- 1 tbsp curry powder
- 1 tbsp chopped Coriander
- 1 bird's eye chilli, finely chopped
- 1/2 tsp black pepper
- 1 x 250 g packet spring roll wrappers, ready-rolled
Method
1. Combine all the ingredients for the spiced yogurt in a bowl. Cover and set aside in a cool place, until ready to serve.2. To make the samosas, combine the potatoes, peas, asparagus, sprouts, curry powder, coriander, chilli and salt and pepper in a bowl.
3. Cut the pastry sheets widthways in half, and moisten the edges with water.
4. Spoon a small amount of the mixture on to the top left hand corner of the pastry, fold the bottom right corner over to make a triangle and keep folding into triangles, about 3 times, until the parcel is sealed.
5. Heat the oil in a deep fat fryer or wok and when hot, fry the samosas in batches, until golden.
6. Drain on kitchen paper and serve hot, with the spiced yogurt.
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