Ingredients
Filling
Method
1.Place flour in medium bowl; rub in ghee. Add seeds; gradually stir in enough of the water to mix to a firm dough. Knead on lightly floured surface about 5 minutes or until smooth. Cover; refrigerate 30 minutes.
2.While pastry is chilling, prepare filling. Heat ghee in medium saucepan. Cook onion, garlic, ginger, seeds and spices; stir over low heat until onion is soft. Add corn, peas and coconut cream; bring to a boil. Remove from heat; cool to room temperature.
3.Roll pastry on lightly floured surface until 2mm thick. Cut pastry into 8cm rounds.
4.Place level teaspoons of the filling into centre of each round; brush edges of pastry with water. Press edges together using thumb and finger; repeat with remaining pastry and filling. [Can be made 1 day ahead to this stage and refrigerated, covered.]
5.Heat oil in medium frying pan; deep-fry samosas, in batches, until browned lightly and cooked through.
Mini pappadums with curried egg, and cucumber and kumara sushi are just a couple of delicious pre-meal appetisers that are surprisingly simple to prepare.
Note
