Samosa

Crispy fried pastry triangles stuffed with spiced potatoes and peas, served hot with tamarind and mint chutney.

Ingredients

• 700g large prawns
• 400g idli batter
• 2 tsp crushed green cardamom pods
• 1 tsp ground cumin
• 1/4 cup ghee
• 1 cup ripe tomatoes, sliced
• a handful of fresh cilantro, chopped
• a generous spoonful of tamarind paste
• 1 cup coconut milk
• 1/2 tsp mustard seeds
• 200g green chilies
• roasted cashews, to taste

Instructions

1. 1

   Prepare the roti base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the basmati rice, ripe tomatoes, minced garlic, and ground turmeric, mixing well so everything is evenly seasoned.

3. 3

   Heat ghee in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the roti until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the basmati rice mixture until cooked through and lightly charred at the edges, about 25 mins.

6. 6

   Assemble by layering the roti with the filling, a spoonful of plain yogurt, and a scattering of mint.

7. 7

   Add a final touch of heavy cream for extra flavor and texture.

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