Herb & spice paneer fritters
These Indian cheese fritters make a tasty starter, or serve as a main with rice and fresh veg
Potato and pea samosas
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 8
Skip to ingredients
- 2 small onionschopped
- 2 garlic cloveschopped
- 4cm-piece fresh gingergrated
- 2 green chilliesdeseeded and finely chopped
- 4 tbsp oil
- 3 large potatoescut into small cubes
- 100g frozen peaor finely sliced green beans
- small bunch corianderleaves chopped
- mango chutneyto serve
For the pastry
- 2 tbsp oil
- 225g plain flour
Nutrition: per serving
- kcal243
- fat9g
- saturates1g
- carbs35g
- sugars2g
- fibre3g
- protein5g
- salt0.02glow
Method
step 1
To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
step 2
Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
step 3
Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones.
step 4
Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.
