Spiced potato and pumpkin samosas with coriander yoghurt sauce from Spice by Christine Manfield
These samosas are made the same way as those but include the warm flavours of pumpkin and chat masala. The coriander sauce served alongside provides a clean lift to these deliciously moreish pastries.
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Ingredients
- 1 quantity Samosa Pastry
- 2 tablespoons chopped coriander leaves
- 2 teaspoons Chat Masala
- ½ teaspoon sea salt
- 6 tablespoons Coriander Yoghurt Sauce
- vegetable oil for deep-frying
- 175 g waxy potatoes
- 175 g butternut pumpkin
- 1 teaspoon minced garlic
- 30 g ghee
- 2 red bird’s-eye chillies, minced
- 1 teaspoon minced ginger
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