makes
24
prep
20 minutes
cook
15 minutes
difficulty
Easy
makes
24
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 300 g roasted turkey meat, coarsely chopped
- 300 g canned chickpeas, coarsely mashed
- 80 g (⅓ cup) ghee (clarified butter)
- 1 tbsp black mustard seeds
- 1 tbsp cumin
- ⅓ cup white lentils
- ¼ cup curry leaves
- 8 sheets large spring roll wrappers, cut into thirds (see Note)
- 1 egg, lightly beaten
- vegetable oil, for deep-frying (see Note)
Coriander-mint sambol
- 1 cup fresh or frozen grated coconut (see Note)
- ½ cup thick plain yoghurt
- 1 cup coriander leaves
- 1 cup mint leaves
Instructions
To make the coriander-mint sambol, blend the coconut, yoghurt and 80 ml (⅓ cup) water in a blender until thick and smooth, then add the herbs and blend until smooth. Season with salt and pepper and set aside until serving. (The sambol is quite chunky, but can be thinned out with a little more yoghurt if you prefer more of a dipping sauce consistency.)
Place the turkey and chickpeas in a large bowl.
Heat the ghee in a frying pan over medium heat. When hot, carefully add the lentils and cook for 15 seconds, then carefully add the mustard seeds, cumin and curry leaves (beware of spitting). Cook for 30 seconds or until the curry leaves change colour and crisp up and the mixture is aromatic.
Tip the mixture into the bowl with the turkey. Season with sea salt and freshly ground pepper and combine well.
Lay out a spring roll wrapper rectangle on a bench with a short edge closest to you. Picture a square divided diagonally to make two triangles. Place 1 heaped tablespoon (30 g) of the turkey mixture in the top triangle and mould it into a triangle shape. Fold the bottom corner of the wrapper over the filling to form a triangle, then repeat folding the wrapper until the end, rolling tightly. Seal the edge of the wrapper well with the beaten egg. Repeat with the remaining filling and wrappers.
Heat the oil in a large saucepan or wok until 180°C. Deep-fry the samosas, in batches, for 5 minutes or until lightly golden and crisp. Remove and drain on paper towel.
Serve hot with the sambol for dipping.
Note
• This recipe uses 24 cm x 24 cm spring roll wrappers, cut into 8 cm thirds.
• Keep the spring roll wrappers under a damp tea towel to prevent them drying out.
• Frozen grated coconut is available from Indian and Sri Lankan grocers. You can substitute unsweetened shredded or flaked dried coconut but not desiccated as the texture is not as pleasing.
Photographs by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Vase from Mud, Tumbler from The Country Trader, small dish from Have you Met Miss Jones.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
