Vegetable samosas recipe - BBC Food recipe
 Try making your own crisp and spicy vegetarian samosas with this recipe from the Hairy Bikers 250g/9oz plain flour1 tsp salt2 tsp vegetable oil1 free-range egg, separated75-150ml/3-5fl oz warm water 250g/9oz plain flour 1 tsp salt 2 tsp vegetable oil 1 free-range egg, separated 75-150ml/3-5fl oz warm water 2 large potatoes, peeled2 large carrots, finely chopped2 tbsp vegetable oil, plus extra for deep-frying1 small onion, finely chopped½ tsp turmeric2 tsp garam masala1 tsp black mustard seeds1 tsp salt½ tsp freshly ground black pepper4 garlic cloves, finely chopped1 green chilli, seeds removed, finely chopped10 curry leaves, finely chopped75g/3oz frozen peas, defrosted1 tsp lemon juicehandful fresh coriander leaves 2 large potatoes, peeled 2 large carrots, finely chopped 2 tbsp vegetable oil, plus extra for deep-frying 1 small onion, finely chopped ½ tsp turmeric 2 tsp garam masala 1 tsp black mustard seeds 1 tsp salt ½ tsp freshly ground black pepper 4 garlic cloves, finely chopped 1 green chilli, seeds removed, finely chopped 10 curry leaves, finely chopped 75g/3oz frozen peas, defrosted 1 tsp lemon juice handful fresh coriander leaves Method For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs. Gradually stir in enough warm water to form a smooth dough (you may not need all the water). Roll the dough into a ball, wrap in cling film and chill in the fridge for least half an hourFor the filling, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 0.5cm/¼in cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside.Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic. Stir in the garlic, chilli, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool.To make the samosas, cut the dough into six even-sized pieces and roll into balls. Use a rolling pin to roll each ball into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles. Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling.To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs. Gradually stir in enough warm water to form a smooth dough (you may not need all the water). Roll the dough into a ball, wrap in cling film and chill in the fridge for least half an hour For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles breadcrumbs. Gradually stir in enough warm water to form a smooth dough (you may not need all the water). Roll the dough into a ball, wrap in cling film and chill in the fridge for least half an hour For the filling, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 0.5cm/¼in cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside. For the filling, boil the potatoes in a saucepan of salted water for 15-20 minutes, or until just tender, then drain. When cool enough to handle cut into 0.5cm/¼in cubes and set aside. Boil the carrots in a saucepan of salted water for 10-12 minutes, or until tender, then drain. Set aside. Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic. Heat the two tablespoons of vegetable oil in a large frying pan over a medium heat then add the onion, turmeric, garam masala, mustard seeds, salt and black pepper and fry for about 8 minutes until the onions are softened and translucent and the spices aromatic. Stir in the garlic, chilli, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool. Stir in the garlic, chilli, curry leaves, potato and carrot and cook for a further ten minutes then stir in the peas and cook for 2-3 minutes until heated through. Season with the lemon juice, stir in the coriander leaves and set aside to cool. To make the samosas, cut the dough into six even-sized pieces and roll into balls. Use a rolling pin to roll each ball into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles. To make the samosas, cut the dough into six even-sized pieces and roll into balls. Use a rolling pin to roll each ball into a thin circle, about 15cm/6in diameter. Cut each circle in half to form two semicircles. Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling. Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press tightly to seal. Repeat with the remaining dough and filling. To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve. To cook the samosas half-fill a deep, heavy-based pan with vegetable oil and heat until a cube of bread dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve.