Place a pan of water over a high heat and add the potatoes. Boil for 6-7 minutes and then remove from the heat, drain and put to one side. Leave the colander sitting on the pan so the potatoes can continue to drain.
220 g baking potato
Place a frying pan over a medium heat and add teaspoons of oil. When hot, add the beans, peas, sweetcorn, onion, garlic, cumin, coriander and chilli powder and stir well to combine. Fry for 5 minutes or until the vegetables have started to soften.
50 g green beans, 45 g peas, 45 g sweetcorn, 1 large onion, 2 cloves garlic, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chilli powder
Add the part cooked potato and carrots and stir in. Taste and season with salt and pepper accordingly. Continue to fry for a further 3-4 minutes stirring gently and then add the fresh coriander and scallions/spring onions. Turn off the heat and put to one side until needed.
50 g carrot, 15 g coriander, 2 large scallions
In a cup, add the flour and 20ml tap water. Stir to combine and put to one side until needed to seal the samosas.
10 g all purpose flour
The filo pastry is probably too large so you need to cut it into three equal pieces lengthways.
24 sheets filo pastry
Take two strips out and lay them on top of each other while you cover the remaining pastry with a damp cloth to prevent drying out.
Add a tablespoon of filling (you may need to adjust the quantity depending on the width of your pastry) to the bottom corner of the pastry nearest you. Lifting the pastry corner, fold it diagonally over the filling to create a triangle shape. Then fold the pastry away from you so the edge nearest you is flat and then repeat the process. The pointed sides should alternate so flat then left then flat then right etc and so on.
Repeat until you get to the top of the pastry and then lightly brush the flour and water mixture to both parts and gently push together to seal the filling. Place the completed samosa under a damp cloth as well.
Easy and trust me you will get quicker. Repeat the process for the remaining filling.
Add sufficient oil to a deep sided and for the samosas to float in without being in contact with the bottom. The oil needs to be 175C/335F to get a lovely crispy pastry. Alternatively turn on your deep fat fryer to the correct setting.
Add a few samosas at a time to the oil and leave to fry for 1 minutes then carefully turn them over and cook until lovely and golden brown. At this temperature everything will be cooked to perfection.
Remove from the oil using a slotted spoon and place on kitchen paper to drain any excess oil while you fry the rest.