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Naked Samosas




Source of Recipe


Ross Dobson, King of the Grill (which I absolutely am)






Recipe Introduction


serves 4- Naked= no pastry. serve on gluten free Naan with mango chutney- or they are quite nice on their own or with salad





List of Ingredients



• 4 medium russet, idaho or king edward potatoes
  
• 2 tbs light olive oil plus extra for cooking (I;d be tempted to use extra virgin OR macadamia)
  
• 1/2 tsp back mustard seeds
  
• 1 onion, thinly sliced (may be omitted)
  
• 1 garlic clove, finely chopped
  
• 2 tsp finely grated ginger
  
• 1/2 tsp cumin seeds
  
• 1 tsp fennel seeds
  
• 75g (1/2 cup) frozen peas, defrosted
  
• 1/4 tsp ground turmeric
  
• 2 tsp sea salt
  
• 1/4 tsp chilli powder
  
• 1/2 tsp garam masala
  
• 1 small buch coriander, finely chopped
  
• mango chutney, to serve or use tamarind sauce
  
• extra coriander to garnish
  






Instructions



1. Peel and wash the potatoes. Cut each into eight pieces and put in medium saucepan. Cov3er with cold water and bring to the boil.
   
2. Cook for 15 minutes or until just cooked. Drain well then tip the potatoes onto a clean chopping board to cool and dry. Put into a large bowl and roughly mash.
   
3. Heat olive oil in frypan over high heat. Add mustard seeds and cook until they start to pop. Add onion and cook stirring for 4-5 minutes until golden.
   
4. Add garlic, ginger, cumin seeds and fennel seeds and stirfry for 1 minute until aromatic. Add peas and mix through. Pour onion mixture over the potatoes.
   
5. Add turmeric, salt, chilli powder, garam masala, and coriander. Use a large spoon to stir, making sure the ingredients are really well combined. Set aside at room temperature for 1-2 hours for flavours to develop or refrigerate until needed.
   
6. Using slightly wet hands, roughly divide the mixture into 8 equal portions and form into balls. Gently pat down to make a disc or patty.
   
7. Preheat the barbecue hotplate to high and drizzle over a little olive oil to grease.
   
8. Cook patties for 10 minutes each side so that they have a golden crust. Serve with mango chutney and garnished with coriander.