Samosa with fresh tomato chutney

Step 1

Place all pastry ingredients into mixing bowl and mix 20 sec/speed 2, then knead Dough /2 min.

Step 2

Transfer pastry onto a silicone bread mat or floured work surface and shape into a ball. Wrap dough in bread mat or plastic wrap and place into refrigerator to rest for 20 minutes. Clean and dry mixing bowl.

Step 3

Place 500 g of the water into mixing bowl. Insert simmering basket and weigh potatoes into it, then cook 10 min/100°C/speed 3. Remove simmering basket with aid of spatula and set aside to cool. Clean and dry mixing bowl.

Step 4

Place coriander, onion, garlic, ginger and chilli into mixing bowl and chop 5 sec/speed 5. Scrape down sides of mixing bowl with spatula.

Step 5

Add oil and cook 3 min/Varoma//speed 1.

Step 6

Add mince, pepper, salt, garam masala, curry powder and remaining 20 g water and cook 5 min/100°C//speed .

Step 7

Transfer mince mixture into a bowl, add reserved potato and stir to combine. Set aside to cool completely (approx. 15 minutes). Clean and dry mixing bowl.

Step 8

Place coriander, garlic and chilli into mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

Step 9

Add all remaining chutney ingredients and chop 3 sec/speed 5. Transfer into a serving bowl and place into refrigerator until ready to serve.

Step 10

Transfer chilled pastry onto silicone bread mat or floured work surface. Divide pastry into 3 equal portions. Roll out each portion into a rectangle (64 x 18 cm, approx. 1 mm thickness). Cut each rectangle into 8 strips (8 x 18 cm), creating 24 pastry strips in total.

Step 11

Line a baking tray (30 x 40 cm) with baking paper and set aside. Place 1 tablespoon samosa filling at top of each pastry strip. Fold the top left corner of the pastry strip diagonally to the right, enclosing the filling and forming a triangle. Fold again (folding down) along the bottom crease of the triangle. Keep folding, creating triangles, to the bottom of the strip. Using your fingertips, dampen remaining pastry edge with water, then fold over to close and seal samosa. Set aside on lined tray and cover with kitchen towel (see Tips). Repeat with remaining pastry strips and samosa filling to create 24 samosas total.

Step 12

Line a large plate with paper towel and set aside. Place a large saucepan over high heat and add oil. Heat oil to 170°C (see Tips). Using a slotted spoon, carefully place 4-5 samosas into hot oil and fry for 10 minutes or until golden brown and crispy, turning once during frying. Once cooked, carefully remove using a slotted spoon and transfer onto lined plate (see Tips). Repeat frying with remaining samosas.

Step 13

Serve samosas warm with Fresh tomato chutney on the side.