Ingredients

• 700g floury potatoes
• salt
• 25g butter
• 1 tablespoon oil
• 1 long fresh green chilli, deseeded, finely chopped
• 2 teaspoons cumin seeds
• 1 ½ teaspoons black mustard seeds
• 1 teaspoon ground turmeric
• 1/4 teaspoon chilli powder
• 1 teaspoon freshly grated ginger
• 1 tablespoon fresh lemon juice
• 1/4 cup chopped fresh coriander
• 700g puff pastry sheets
• oil to fry

Method

Peel and chop potatoes and cook in a saucepan of salted water for around 20 minutes or until just tender.  Drain potatoes well and allow to cool for 10 minutes before chopping into 2cm sized chunks.
Heat butter and oil together in a frying pan and add chilli, cumin, mustard, turmeric chilli and ginger.  Cook for a minute or 2 and then add potatoes, peas, lemon juice and coriander.  Toss to coat the potatoes in the spices and add salt to taste.
Adjust seasonings as needed and then set filling aside to cool.
Cut 12cm wide discs from the pastry and then cut each disc in half.  Place a large spoonful of filling on one side of the pastry and then fold over to form a triangle shape.  Press the edges with a fork to seal.
Heat enough oil to come to a depth of 2 cm in a large saucepan.  When hot quickly cook samosas until puffed and golden on each side.  Drain on paper towels.
Serve with mango chutney.