Mushroom, pea and potato samoosas with mint and yoghurt dipping sauce – Food & Home Magazine
Simple, satisfying and made for sharing, they’re a meaningful addition to any Ramadan spread.
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- Chef's knife
- Cutting board
- Potato masher
- Peeler
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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
- pepper
- 500g samoosa pur/pastry
- ½ cup flour
- 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
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