Potato, Pea and Green Bean Samosas

This moorish and spicy Indian vegetarian snack will have you coming back for more ... and more ... and more! Perfect to make and then freeze - you can keep a stock of them and just pull them out as required and even deep fry from frozen.

I like to serve with either plain yoghurt or a mint and coriander yoghurt dip cos that's just the kind of guy I am!

Cost per samosa: 0.50 zl (that's 10 UK pence, my friends, and 16 US cents)

You'll need for the filling:

- around 2-3 boiled and mashed potatoes (use your leftovers!)
- a handful of frozen peas
- a handful of frozen green beans
- 2 finely chopped onions
- 2 cloves finely chopped garlic
- 1 inch finely chopped ginger
- 2-3 (depends how hot you like it) finely chopped chillies (red or green, whatever you have in)
- 1 tsp cumin seeds
- 1/2 tsp turmeric
- 1 tsp coriander powder
- 1/2 tsp garam masala
- juice of half a lemon
- salt to taste

1. Cumin seeds in a little oil in a wok. Medium heat.

2. Meanwhile, steam the green vegetables for around 20 minutes till soft

3. Add the onions to the cumin seeds

4. Prep the ginger, garlic and chillies

4. After around 5 minutes, add the ginger and garlic

5. After another 5 minutes, chillies in

6. Spices in

7. Potatoes in

7. Lemon juice

8. Get the veg in and check seasoning. Add more salt if required

9. Congratulations! The filling is ready!

You'll need for the pastry:

- 1/2 kg plain flour
- 1-2 tsp salt
- 2 tbsp veg oil
- water to bind

1. Get the flour in a bowl. Mix in the salt. Make a well in the middle

2. Pour the oil in the well

3. Work in with your hands - make sure the flour and oil are well combined

4. Work in some water little by little. Get your hands in there! Make a stiffish dough.

5. Leave the dough to rest in the fridge for 15 minutes.

6. Divide the dough into pool-ball sized lumps. Flour a surface and roll one out this thin:

7. Divide this in two. It's good for 2 samosas. Take one of the halves. Fold over from one side to the other like this and seal by pressing the join together as so:

8. Take this cone in your hand and open up ready to fill like this:

9. Fill that baby!

10. Close over the top and press to seal like this:

Or like this if you like:

11. Bag up (separate plastic bags so they don't stick together) and freeze! But keep 2 out because we'll be frying them up in a sec!

You'll need for the dip:

- a handful of coriander leaves
- a handful of mint leaves
- 1 large chopped green chilli
- salt and pepper to taste
- 1 tsp brown sugar (how come you taste so good?)
- 2 tbsp thick greek yoghurt

1. Whizz all of this up in a blender along with the yoghurt!

2. Get some oil up to temperature in a wok for deep frying. Some might say that you could actually bake these in an oven. I say to thee, bake if you like but that's not a samosa! So, I'll be deep frying, if you don't mind. It might be slightly more calorific but it's the only way to really crisp up that pasty - and that's what we want! Glad you agree with me.

3. Fry till golden brown (around 5 minutes)

4. Fill your face!

What did this cost?

- filling: around 3.2 zl
- pastry: around 1.2 zl
- dip: around 1.6 zl (for a larger quantity)

Total: 6 zl
Makes: 12 samosas
Per samosa: 0.50 zl