Veggi Samosas

Ingredients

125g wholemeal flour
250g white flour
125g peas
125g carrots
125g potatoes
1 large onion
2 green chillies (deseeded)
2 cloves garlic
1 small ginger root
1/2 teaspoon turmeric
1/4 teaspoon coriander
1/2 cumin powder
1 lime
A few leaves fresh coriander
Salt
Oil for frying

Method
Dice the carrots and potatoes into similar sized cubes. This will help even the cooking time.

Chop and brown onions in a little oil. Leave them a little translucent if you want more onion taste. The smaller the onion, the stronger the flavour.

Mix spices into a paste (a pestle and mortar is great for this). There should be enough natural juice in the ginger, garlic and chilli that you will not need to add any more liquid to the spice mix. Be careful when chopping the chilli, as the oil can get in your eyes and cause irritation.

Meanwhile, sauté carrots, peas and potatoes with the onions.
Add spices and a little water. Cover and leave to simmer at a low heat until vegetables are cooked and liquid has reduced. The key is to ensure the potatoes and carrots are slightly softened and not raw, as the final cooking step will not really cook these any further.

Sprinkle with lime juice and add a few leaves of coriander finely chopped.

Mix the two types of flour in a large bowl, with a pinch of salt and a little oil and water. Roll into a ball, then divide into smaller balls.

Roll out fairly thinly and cut into circles about 10cm across. Place some of the mixture into the centre of one half of the circle and fold over. Dampen the edges and seal the samosa/

Fry at a low heat in oil.

Serve hot or cold with a chilli sauce, or minted yoghurt.