Miniature samosas with raita dip

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


oil, for frying

1 small onion, finely chopped

1 clove garlic, crushed

1 small red capsicum, seeded, finely diced

¼ cup (40 g/1⅓ oz) frozen green peas

1 carrot, peeled and grated

1 boiled potato, finely diced

1 teaspoon medium-strength curry powder

½ teaspoon garam masala

270 g (8⅔ oz) packet won ton wrappers

Raita dip

½ cucumber

200 g (6½ oz) yoghurt

¼ teaspoon turmeric

1 tablespoon chopped fresh mint leaves


1. Heat oil in a frying pan; cook onion and garlic for a few minutes, until the onion is soft. Add capsicum, cook for 3 minutes. Add peas, carrot, potato, curry powder and garam masala. Remove from heat; stir until well mixed. Season with salt and black pepper.

2. Place a heaped teaspoonful of vegetable mixture in the centre of each won ton wrapper, dampen the edges with water and fold in half, making a triangle to enclose the filling. Press the edges to seal firmly, forming a little parcel. Deep-fry the samosas in hot oil, in batches, for 5 minutes, or until golden brown. Drain on paper towels. Serve, hot, with dip.

3. To make Raita Dip: Peel the cucumber, remove and discard seeds. Chop flesh finely, place in a bowl with yoghurt and turmeric. Stir to combine; chill. Just before serving, stir in mint leaves.