1 |
large potato, washed and skin left on |
|
salt |
|
freshly ground black pepper |
2 tablespoons |
vegetable oil |
1 tablespoon |
mustard seeds |
1 |
large onion, finely diced |
2 |
garlic cloves, finely chopped or crushed |
5cm |
fresh ginger, grated |
1 |
fresh chilli, finely chopped |
or |
chilli flakes |
1 tablespoon |
curry powder or use garam masala |
or |
Baharat |
100g |
frozen peas, thawed |
1/2 |
a lemon, juiced |
8 |
filo pastry sheets, (you need 2 sheets per 3 samosas – wrap any leftover pastry well and store in the fridge to use another time) |
80g |
butter, melted |
4 teaspoons |
nigella seeds, to sprinkle between the 2 buttered filo sheets, (optional) |