vegetable oil, plus more for brushing
onion, finely sliced
green cabbage, finely sliced
large carrot, grated
mixed green and red bell peppers, cored, seeded and finely chopped
egg, lightly beaten
- Boil the potato in salted water for 30 minutes or until tender. Drain and let cool, then peel and dice.
- Heat the vegetable oil in a large pan over medium heat. Add the spice seeds and fry for 30 seconds, until fragrant. Add the onion and a pinch of salt and cook for about 2 minutes, until translucent. Add the turmeric and cinnamon and stir for a few seconds until the onion is coated with spices. Add the cabbage, carrot and peppers and cook over high heat for 4–5 minutes or until tender.
- Add the diced potato, peas, salt and sugar and stir for a couple of minutes. Taste and adjust the seasoning. Transfer to a large plate or a tray and let cool.
- Cut each wrapper in half to make two rectangle strips. Keep the wrappers covered with a clean, damp cloth to stop them from drying out. Working with one strip at a time and with a long edge facing you, fold the bottom right-hand corner of the strip to meet the top edge, forming a triangle, then fold the top right-hand corner over to meet the top left-hand corner of the strip, forming a square shape. Brush the single layer of pastry (bottom left) with some beaten egg and fold over to form a triangular pouch. Open the pouch and fill with about 3 tablespoons of the samosa filling. Brush the pointy end with beaten egg and fold over to seal the pouch. Place on a tray and keep covered while you make the rest of the samosas.
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Place the samosas on the baking sheet. Brush the tops with a little oil and then with some beaten egg. Bake for 10 minutes, then turn them over, brush the other side with oil and egg and bake for another 10 minutes or until golden.
Note: You can also make spring rolls with this filling. Filled samosas can be frozen for up to 8 weeks. Bake them from frozen for 20 minutes.