To make a raita, coarsely grate 1/4 cucumber. Put in a sieve, sprinkle with salt and drain over a bowl. Squeeze out liquid , then mix with 150 ml chilled natural yogurt and 1 teaspoon chopped mint.
- 225 g minced beef or lamb
- 1 onion, finely chopped
- 1 small pepper, deseeded and finely chopped
- 1 small carrot, diced
- 1 small potato, diced
- 2 cloves garlic, crushed
- 1 1/2 tbsp garam masala
- salt and pepper
- 225 g self-raising flour
- 4 tbsp oil, plus oil for deep frying
- 1 egg
- 2 tbsp water
- Cook the meat and onion gently until the fat runs.
- Add the vegetables and seasoning and simmer for 10 minutes, stirring frequently. Leave to cool.
- Sift the flour and a pinch of salt into a bowl. Mix in the 4 tbsp oil, the egg and water to make a dough.
- Divide into 10 equal portions and roll out each portion to a 13 cm/5 inch square.
- Place some of the filling in the middle of each square.
- Dampen the edges with water, fold one top corner over the opposite corner and seal the edges to form a triangular pasty.
- Heat the oil for deep frying and fry the samosas, a few at a time for about 5 minutes or until golden.
- Drain on absorbent kitchen paper and keep warm while cooking the remainder.
- Garnish the samosas as illustrated and serve hot with a cucumber raita.