Ingredients

• 1 1/2 cups (225g) plain flour
• 1/2 teaspoon salt
• 40g ghee or butter
• 1/3 cup (80ml) warm water
• 1 small brown onion, finely chopped
• 100g butternut pumpkin, peeled, seeded, finely chopped
• 1 pontiac potato, peeled, finely chopped
• 1/2 cup (80g) fresh peas or frozen peas
• 1 teaspoon cumin seeds
• 1/4 teaspoon caraway seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Vegetable oil, to deep-fry

Coriander and coconut chutney

• 1 cup (100g) desiccated coconut
• 1 cup (250g) Tamar Valley Greek Style Yoghurt
• 1/2 cup finely chopped coriander
• 1 long green chilli, seeded, finely chopped

Method

• Step 1 To make the coriander and coconut chutney, combine the coconut, yoghurt, coriander and chilli in a small bowl. Season with salt and pepper. Cover with plastic wrap and place in the fridge.
• Step 2 Combine the flour and salt in a medium bowl. Add half the ghee and use your fingertips to rub the ghee into the flour mixture until it resembles fine breadcrumbs. Make a well in the centre and add the water. Stir until just combined. Turn onto a clean work surface and knead for 5 minutes or until smooth and elastic. Cover with plastic wrap and set aside for 30 minutes to rest.
• Step 3 Meanwhile, heat the remaining ghee in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 2-3 minutes or until light golden. Add the pumpkin and potato and cook, stirring occasionally, for 5 minutes or until the pumpkin and potato are tender. Add the peas, cumin, caraway, coriander and cinnamon and cook, stirring, for 2 minutes or until aromatic. Remove from the heat and season with salt and pepper. Set aside to cool.
• Step 4 Divide the dough into 4 portions. Use a rolling pin to roll each portion into a disc about 2mm-thick. Use an 8cm-diameter pastry cutter to cut into discs. Spoon 1 tablespoonful of pumpkin mixture onto a disc and fold over to enclose filling. Pinch edges to seal. Place on an oven tray. Repeat with remaining dough and pumpkin mixture.
• Step 5 Pour enough oil into a large saucepan to reach a depth of 6cm. Heat to 180°C (to test when oil is ready, a cube of bread will turn brown in 15 seconds). Add a quarter of the samosas to the oil and cook for 3-4 minutes or until golden and heated through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining samosas.
• Step 6 Place on a serving platter and serve immediately with the coriander chutney.