1. 10 pieces spring roll pastry, thawed and wrapped in a damp towel,
   cut each lengthwise into three rectangular pieces to make 30,

2. vegetable oil for deep frying.

Filling: (You can also used alternative fillings such as cooked curried meat instead of peas)

1. 3 large potatoes, boiled and coarsely mashed,

2. 135 grams frozen peas, boiled and drained,

3. 1 teaspoon coriander powder,

4. 1 teaspoon cumin powder,

5. 1 small onion finely chopped,

6. salt to taste,

7. 2 green chillies finely chopped,

8. 2 tablespoons coriander leaves chopped,

9. 2 tablespoons mint leaves chopped,

10. Juice of 1 lemon.

Method:

1. Toss all the filling ingredients together in a large mixing bowl until well blended. Adjust seasoning of salt and lemon juice, if necessary.

2. Using one strip of pastry at a time, place one tablespoon of filling mixture at one end of the strip and diagonally fold the pastry to form a triangle. Use a little water to seal the pastry together.

3. Heat enough oil for deep frying and fry the samoosas in small batches until they are golden brown. Adjust heat so as not to burn the pastry. Serve hot with fresh coriander chutney or a chilli sauce.