1 free-range egg, separated
75-150ml/3-5fl oz warm water
250g/9oz plain flour
1 tsp salt
2 tsp vegetable oil
For the filling
1 small onion, finely chopped
½ tsp turmeric
2 tsp garam masala
1 tsp black mustard seeds
1 tsp salt
2 large potatoes, peeled
2 large carrots, finely chopped
2 tbsp vegetable oil, plus extra for deep-frying
½ tsp freshly ground black pepper
4 garlic cloves, finely chopped
1 green chilli, seeds removed, finely chopped
10 curry leaves, finely chopped
75g/3oz frozen peas, defrosted
1 tsp lemon juice
handful fresh coriander leaves
For the cake, combine the flour and salt in a dish then pour in the oil and egg yolk and combine until the blend looks like breadcrumbs. Step by step blend in enough warm water to frame a smooth batter (you may not require all the water). Roll the mixture into a ball, wrap in stick film and chill in the ice chest for 60 minutes
For the filling, heat up the potatoes in a pot of salted water for 15-20 minutes, or until only delicate, then deplete. At the point when sufficiently cool to handle cut into 0.5cm/¼in solid shapes and put aside. Heat up the carrots in a pan of salted water for 10-12 minutes, or until delicate, then deplete. Put aside.
Heat the two tablespoons of vegetable oil in an extensive griddle over a medium warmth then include the onion, turmeric, garam masala, mustard seeds, salt and dark pepper and broil for around 8 minutes until the onions are mellowed and translucent and the flavors fragrant.
Mix in the garlic, bean stew, curry leaves, potato and carrot and cook for a further ten minutes then mix in the peas and cook for 2-3 minutes until warmed through. Season with the lemon juice, mix in the coriander leaves and put aside to cool.
To make the samosas, cut the batter into six even-sized pieces and move into balls. Utilize a moving pin to roll every ball into a meager circle, around 15cm/6in distance across. Sliced every circle down the middle to frame two half circles.
Take a crescent and fold into a cone, brushing the edges with the held egg white to seal. Fill the cone about half-full with the samosa filling then brush the top edges with egg white and press firmly to seal. Rehash with the remaining batter and filling.
To cook the samosas half-fill a profound, substantial based skillet with vegetable oil and warmth until a solid shape of bread dropped in sizzles and turns brilliant cocoa in 30 seconds (CAUTION: hot oil can be perilous. Try not to leave unattended). Sear the samosas in little bunches for 4-5 minutes, or until brilliant chestnut and fresh. Expel from the oil with an opened spoon and deplete on kitchen paper. Serve.