3 - cups potatoes
1 - cup onions
1 - cup green peas
2 - tsps masala
2 - tsps cumin seeds
6 - strips samosas skins
oil for frying
- In a bowl, combine potatoes, onions, green peas, masala and cumin. From the samosa skin into a cone, leaving a portion of the strip free.
- Spoon the potato mixture into the cone. Coat the free flap with cornstarch paste, then fold and press to seal the opening.
- Preheat oil then deep-fry the samosas until golden brown. Strain excess oil. serve hot with mint chutney.
TIP: To make cornstarch paste, mix 1 tbsp cornstarch with 1 tbsp water.
Magazine: Marie Claire Food