Ingredients

• 3 tablespoons of sunflower oil
• 10 sheets of samosa pastry
• 4 tablespoons of plain flour
• 8 tablespoons of water
• 1 medium of red onion
• 2 carrots
• 2 potatoes
• 0.5 cup of peas
• 4 teaspoons of lemon juice
• 1 pinch of salt
• 0.75 teaspoons of ground cinnamon
• 0.25 teaspoons of ground cloves
• 1 teaspoon of ginger paste
• 1 teaspoon of chilli paste
• 4 tablespoons of fresh coriander
• 0.25 teaspoons of asafoetida (hing)

Method

1. Heat the oil in a large frying pan on a medium heat (6-7) and add the asafoetida, chilli paste, and ginger paste and fry for about 1 minute
2. Add the carrot and potato, finely diced
3. Add the salt and cook on a low heat (5) for 10-15 minutes until the carrot and potato are cooked
4. Add the ground cloves and cinnamon, and lemon juice and mix well
5. Place the frozen peas in a bowl and pour hot water over them, after a couple of minutes add them to the mixture
6. Let the mixture go cold, and then add the coriander and finely diced onions
7. Mix the plain flour with the water to make a thin paste
8. Cut the square sheets of samosa pastry into thirds
9. Take two strips of pastry and fold into triangle pockets
10. Fill with mixture and seal using the paste
11. Put a bottle of sunflower oil into a medium sized saucepan on a medium heat (7) for 10-15 minutes
12. Place each samosa in the oil, covering, and cooking until light brown
13. Remove and drain the oil
14. Serve and enjoy!