Blue Pea Samosas with Tomato Chutney

Method

For the Pastry

1. Add both flours, baking powder and salt into a mixing bowl
2. Rub ghee into the dry ingredients with your fingertips
3. Add yoghurt and water and stir into a ball
4. Knead the dough on a smooth surface for 8-10 minutes, or until it's uniform and elastic
5. Place the dough in a bowl covered with a moist towel and let it sit while you prepare the stuffing

For Blue Pea Filling

1. Drain and wash the soaked blue peas
2. Add into a pan with 2 cups water and boil with a lid on for 35 mins
3. Add in chopped carrot and sweet corn and cook for a further 15 mins. Monitor the water and add more if necessary, at the end of the 15 mins you want all water to be evaporated. If at the end there is a bit of water then corn flour can be used to thicken the filling
4. In a separate pan, heat ghee on a medium heat and add ginger, chilli, cumin seeds and mustard seeds. Saute until seeds begin to pop
5. Add asafoetida, and stir for 1 more minute
6. Turn off heat and stir in all the other spices
7. Stir spice mixture, creamed coconut, salt and lemon juice into the blue pea filling
8. Allow to cool

Assembling the Samosas

1. Preheat oven to 180c
2. Roll the dough into 12 evenly sized balls
3. Grease the surface you will be rolling the dough onto with a light layer of oil
4. Take one ball of dough and roll into a thin circle (about 1/4 inch thick)
5. Take a spoon of filling and place it in the middle of your circle
6. Fold dough over into a semi-circle and press the edges together to seal the filling in
7. You can crimp the edges in whatever way you like, even simply using a fork
8. Lay your samosa on a greaseproof paper lined tray and continue to roll out and make the rest of the samosas
9. Bake in oven for 20 mins, or until golden brown
10. Serve with tomato chutney

For the Tomato Chutney

1. Heat ghee/oil in a heavy bottomed pan, over a medium heat, when it is hot but not smoking, add fennel seeds, nigella seeds, cumin seeds and fennel seeds. When the fennel seeds start to darken and the mustard seeds start to pop, add the bay leaf. Within a few seconds add the tomato paste and water.
2. Add the rest of the ingredients and continue to cook on a low heat, stirring occasionally, for 20 minutes.