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Goan Potato Soup with Spiced Pea Samosas

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Serves: 4

60ml / 4 tbsp sunflower oil
10ml / 2 tsp black mustard seeds
1 large onion, chopped
1 red chilli, seeded and chopped
2.5ml / 1/2 tsp ground turmeric
1.5ml / 1/4 tsp cayenne pepper
900g / 2 lb potatoes, cut into cubes
4 fresh curry leaves
750ml / 1 1/4 pint water
225g / 8 oz spinach leaves, torn if large
400ml / 14 fl oz coconut milk
handful of fresh coriander leaves
salt and ground black pepper

For the samosa dough:
275g / 10 oz plain flour
1.5ml / 1/4 tsp salt
30ml / 2 tbsp sunflower oil
150ml / 1/4 pint warm water

For the samosa filling:
60ml / 4 tbsp sunflower oil
1 small onion, finely chopped
175g / 6 oz frozen peas, thawed
15ml / 1 tbsp grated fresh root ginger
1 green chilli, seeded and finely chopped
45ml / 3 tbsp water
350g / 12 oz cooked potatoes, finely diced
7.5ml / 1 1/2 tsp ground coriander
5ml / 1 tsp garam masala
7.5ml / 1 1/2 tsp ground cumin
1.5ml / 1/4 tsp cayenne pepper
10ml / 2 tsp lemon juice
30ml / 2 tbsp chopped fresh coriander
vegetable oil, for deep frying


Make the samosa dough. Mix the flour and salt in a bowl and make a well in the middle. Add the oil and water and mix in the flour to make a soft dough. Knead briefly on a lightly floured surface. Wrap in clear film (plastic wrap) and chill for 30 minutes. To make the filling, heat the oil in a frying pan and add the onion. Cook for 6-7 minutes until golden. Add the peas, ginger, chilli and water. Cover and simmer for 5-6 minutes, until the peas are cooked. Add the potatoes, spices and lemon juice. Cook over a low heat for 2-3 minutes. Stir in the coriander and season well. Leave to cool.

Divide the dough into eight. On a floured surface, roll out one piece into an 18cm/ 7 in round. Keep the remaining dough covered. Cut the round in half and place 30ml / 2 tbsp of the filling on each half towards one corner. Dampen the edges and fold the dough over the filling. Pinch the edges together to form triangles. Repeat with the remaining dough and filling.

Heat the oil for deep frying to 190ºC / 375ºF, or until a cube of bread rises and sizzles in 30 seconds. Fry the samosas for 4-5 minutes, turning once. Drain on kitchen paper.

To make the soup, heat the oil in a large pan. Add the mustard seeds, cover and cook until they begin to pop. Add the onion and chilli and cook for 5-6 minutes, until softened. Stir in the turmeric, cayenne, potatoes, curry leaves and water. Cover and cook over a low heat for 15 minutes, stirring occasionally, until the potatoes are soft. Add the spinach and cook for 5 minutes. Stir in the coconut milk and cook for a further 5 minutes. Season and add the coriander leaves before ladling the soup into bowls. Serve with the vegetable samosas.

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