Mushroom, pea and potato samoosas with mint and yoghurt dipping sauce – Food & Home Magazine

Ingredients

• 250g portabellini or button mushrooms, finely chopped
• ½ onion, finely diced
• 1 tbsp Cape Malay style curry powder
• 2 cloves garlic, grated
• 1 tbsp ginger, grated
• 1 fresh chilli, seeded and minced
• ½ cup fresh or frozen peas
• 2 tbsp fresh coriander
• 2 tsp fresh lemon juice
• 2 medium potatoes, boiled, peeled and roughly mashed
• Salt and pepper, to taste
• 500g samoosa pur/pastry
• ½ cup flour
• ***For the dipping sauce:
• ½ cup mint leaves
• ¼ cup fresh coriander
• ½ small tomato
• ¼ small onion
• 2 tbsp plain yoghurt
• 1 tbsp lemon juice
• 1 tsp sugar
• Pinch of sea salt
• Water as needed
• Neutral oil for frying