Vegetable samoosas with chutney

(4-6 portions, 25 minutes)

  • 45 ml olive oil
  • 1 onion, roughly chopped
  • 2 cloves of garlic, finely chopped
  • 1 chilli, seeds removed and finely chopped
  • 2 carrots, cut into rings
  • 90 g green beans, finely chopped
  • 3 baby marrows, cut into rings
  • 200 g cabbage, finely chopped
  • 30 ml curry powder
  • salt and freshly ground black pepper
  • 10 sheets samoosa dough, cut in half
  • oil for deep-frying
  • chutney for serving

Heat olive oil in a medium-size pan until warm. Add onion, garlic and chilli. Fry 5 minutes or until it starts to colour. Add carrots, beans and baby marrows. Fry for 5 minutes. Add cabbage and fry another 5 minutes. Add curry powder and season well. Divide mixture between sheets of dough. Put filling to the right at the top of each sheet, and fold the top corner of the dough over the filling to form a triangle. Fold the covered part over again. Continue until you reach the bottom of the dough, in a triangular shape. Moisten the remaining dough with water. Fold closed and seal tightly. Heat oil until warm and fry samoosas 5-8 minutes or until golden brown. Drain and serve warm with chutney.