Method
- Pre-heat the oven to 180 degrees Celsius.
- Heat a non-stick frying pan over a medium heat. Add potato and onion and cook for 5 minutes, stirring until onion is golden.
- Add ginger, curry powder and cumin seeds (if using) and stir for a couple of minutes.
- Add chickpeas, peas, tomato paste and water to the pan. Cook until potato is soft, stirring every now and then. (This should take about 10 minutes).
- Use a large round cookie cutter or glass to cut 10 centimetre rounds from each slice of bread.
- Place a large spoonful of potato mixture on half of each bread round.
- Brush a little water around the edge of the bread, then fold in half to encase the filling. Press along the edges of the bread with a fork.
- Place samosas on an oven tray and brush each one with a little oil.
- Bake for 20 minutes or until golden brown.
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