These delicious, spicy Indian starters are easy to make with phyllo pastry. Once you have mastered the first one, constructing the samosas is really easy. For tips on working with phyllo pastry (see Intro).

Serves 4

INGREDIENTS

• 4 tbsp. sunflower oil
• 1 tsp. mustard seeds
• 2 small onions, finely chopped
• 2 tsp. curry powder
• 1/4 tsp. salt
• 2 potatoes, peeled and finely chopped
• 1 carrot, peeled and finely chopped
• 1 cup diced green beans
• 1 cup frozen peas
• 1/2 cup water
• 1 (8-oz.) package phyllo pastry
• Sunflower oil, for deep-frying

FOR THE CHUTNEY:

• 1 ripe mango
• 1 large shallot, peeled and roughly chopped
• 2 green chiles, roughly chopped
• 2 garlic cloves
• Sea salt

INSTRUCTIONS

1. Warm the oil in a skillet, add the mustard seeds, and cook over a moderate heat until they begin to pop.
2. Stir in the onions and fry for 5 minutes until they are soft.
3. Add the curry powder and salt, fry for 1 minute, then add the potatoes, carrot, beans, peas, and water.
4. Cook for 15 minutes on a low heat, stirring occasionally, until the vegetables are tender and the liquid almost evaporated.
5. Remove from the heat and let cool.
6. Cut the phyllo pastry sheets in half to make long strips.
7. Work with one strip at a time, covering the remaining strips with wax paper or a damp cloth to prevent drying out.
8. Place a spoonful of the filling at one end of the strip. Fold over the corner diagonally to form a triangle. Continue the folding to the end of the strip. Seal the ends with a little water. Repeat with the remaining strips.
9. Two-thirds fill a deep-fryer or wok with sunflower oil and heat to 350°F.
10. Fry the samosas two at a time for 2–3 minutes until golden. Drain on paper towel, then serve hot or at room temperature.
11. To make the chutney, peel the mango and slice the flesh from the pit, roughly chop, and set aside.
12. In a food processor, process the shallot, chiles, and garlic until smooth.
13. Add the mango and pulse to roughly chop.
14. Season with salt.
15. Transfer to a serving bowl.

VARIATIONS:

SAMOSAS AND MINTED YOGURT:

• Prepare the basic samosas. In place of the chutney, serve with 1 cup Greek-style yogurt mixed with 1/4 cup chopped fresh mint and 2 teaspoons lime juice. Serve garnished with paprika and fresh mint leaves.

POTATAO, SPINACH AND CASHEW SAMOSAS WITH FRESH MANGO CHUTNEY:

• Prepare the basic samosas, omitting carrots, beans, and peas. After the potatoes are tender, add 2/3 cup broken cashews and cook for 2 minutes, then add 2 cups chopped fresh spinach and cook until wilted. Stir in 4 tablespoons chopped fresh cilantro. Let cool, then proceed with recipe.

SWEET POTATO AND GINGER SAMOSAS WITH FRESH MANGO CHUTNEY:

• Prepare the basic samosas, using chopped sweet potato in place of the potato and omitting the carrots and beans. Add 2 teaspoons minced gingerroot and 1 finely chopped green chile with the curry powder.

OVEN-BAKED SAMOSAS WITH FRESH MANGO CHUTNEY:

• Prepare the basic recipe, but instead of deep-frying, brush samosas with sunflower oil and put on a parchment-lined cookie sheet. Bake at 400ºF for 10–12 minutes.