So called because they have no pastry. These samosas are more like vegetable patties or burgers, with all the tasty flavours of Indian cooking. You could serve them as a take on a vegie burger — put the samosa on a piece of warm grilled naan bread and top with chutney, yoghurt and coriander.
- 4 medium-sized russet (idaho) or king edward potatoes
- 2 tablespoons light olive oil, plus extra for brushing
- ½ teaspoon black mustard seeds
- 1 onion, thinly sliced
- 1 garlic clove, finely chopped
- 2 teaspoons finely grated fresh ginger
- ½ teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 75 g (2½ oz/½ cup) frozen peas, thawed
- ¼ teaspoon ground turmeric
- 2 teaspoons sea salt
- ¼ teaspoon chilli powder
- ½ teaspoon garam masala
- ½ cup finely chopped coriander (cilantro) leaves and stalks, plus extra leaves, to garnish
- mango chutney, to serve
- plain yoghurt, to serve
- Peel and wash the potatoes. Cut each into eight pieces and place in a saucepan. Cover with cold water, bring to the boil and cook for 15 minutes, or until just tender. Drain well, then tip the potatoes out onto a clean chopping board to cool and dry.
- Put the potatoes in a large bowl and roughly mash them.
- Heat the olive oil in a frying pan over high heat. Add the mustard seeds and cook until the seeds start to pop. Add the onion and cook, stirring, for 4–5 minutes, or until golden. Now add the garlic, ginger, cumin seeds and fennel seeds and stir-fry for 1 minute, until aromatic. Mix the peas through.
- Pour the onion mixture over the potatoes. Add the turmeric, salt, chilli powder, garam masala and coriander. Stir together using a large spoon, making sure the ingredients are really well combined. Cover and set aside at room temperature for an hour or two for the flavours to develop, or refrigerate until needed.
- Using slightly wet hands, divide the mixture into eight equal portions, then form into balls. Gently pat down into discs or patties.
- Preheat the barbecue hotplate to high. Brush with a little olive oil to lightly grease.
- Cook the patties on the hotplate for 10 minutes on each side, or until they have a golden crust.
- Serve warm, garnished with coriander leaves, with chutney and yoghurt on the side.
Recipe and image from Fired Up Vegetarian by Ross Dobson, published by Murdoch Books, RRP $34.99.