Samosa ( serves 4)
Chef Asif Khan, Mahec, Le Méridien Dubai
Prep time: 30 mins Cooking time: 30 mins Ingredients 2 tbsp oil, plus extra for deep frying 1 large onion, finely chopped 125g carrots, grated 2 tbsp roasted peanuts, skin removed and coarsely crushed 2 medium potatoes, peeled, boiled and coarsely mashed 1 tsp mustard paste 1 tbsp labneh 2 tbsp chopped coriander 8 frozen spring roll pastry sheets, thawed
Method 1. Heat oil in wok and sauté onion until transparent. Add remaining ingredients except pastry, adding coriander last, and mix well. Cook for 5 minutes then remove wok from heat and let mixture cool. 2. Lay a pastry sheet on a flat surface with the short side close to you. Place a portion of the stuffing to one side of the short end of the pastry sheet close to you. Fold a corner of the pastry over to make a triangle then fold triangle parcel back on to itself, repeating until you reach the other end of the pastry sheet. Dampen edge with water and seal. Repeat to make remaining samosas. 3. Deep-fry in medium hot oil until golden brown. Drain and remove. Serve hot with coriander and mint chutney and carrot salad.