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1
Heat the butter in a large frying pan, add the ginger, cumin seeds, curry powder and garam marsala and fry lightly for 1 minute or until very fragrant.
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2
Add the potato and 3 tablespoons of water and cook over low heat for 15-20 minutes or until the potatoes are tender.
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3
Add the sultanas, peas, coriander leaves and green onion and stir through.
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4
Set aside to cool.
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5
Pastry:
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6
Mix the flour, baking powder and salt in a large bowl- make a well in the centre.
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7
Add the butter, yoghurt and 3/4 cup of water.
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8
Use a flat-bladed knife to bring the dough together.
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9
Turn onto a lightly floured surface and form a smooth ball.
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10
Divide the dough into four pieces.
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11
Roll out one piece until it is very thin.
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12
Use a 12cm (5in) diameter plate as a guide and cut six circles from the dough.
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13
Place a generous tablespoon of filling into the centre of each pastry circle.
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14
Brush the edges with egg and fold the pastry to form a semi-circle.
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15
Make repeated folds on the rounded edge by folding little pieces of pastry back as you move around the edge.
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16
Continue with the remaining pastry and filling.
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17
Heat the oil to 180C or until a bread cube browns in 15 seconds.
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18
Add samosas two or three at a time and cook until golden.
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19
Serve with yoghurt garnished with coriander.
