Diwali, the festival of lights is an ancient Hindu festival. This year it’s celebrated on 30th October. The festival signifies the victory of light over darkness, good over evil, knowledge over ignorance, and hope over despair.
Before Diwali night, people decorate their homes and dress up in new clothes or their best outfit and light lamps and candles inside and outside their homes.
Recipe by Anjum Anand on the BBC Food website
3 tablespoon vegetable oil – 2p
1/2 tsp mustard seeds – 1p
60g chopped onion – 5p
1 teaspoon finely chopped ginger – 2p
60g frozen peas – 10p
1 tablespoon ground coriander – 2p
1 teaspoon ground cumin – 2p
1/4 teaspoon red chilli powder – 2p
1/2 teaspoon garam masala – 2p
Juice of 1/2 a lemon – 12p
Pinch of salt
600g potatoes, peeled, boiled until soft and cut into large lumps – 42p
1/2 a bunch chopped coriander leaves – 30p
packet ready-made filo pastry -£1.50
5 tablespoon melted butter, for brushing – 10p
2 tablespoon sesame seeds (optional) – 5p
These prices are an estimate and total £2.77
Heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, until they splutter.
Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, salt and the lemon juice.
Cook for 1-2 minutes, then add the potatoes and coriander and cook for about 2-3 minutes. Taste and adjust the seasoning.
Preheat the oven to 200C or Gas Mark 6.
Unroll the pastry and cover with a damp tea towel. Peel off one piece and keep the rest covered so that it doesn’t dry out.
Lay the pastry sheet flat on a clean surface and brush with melted butter. Fold in one third of the pastry lengthways towards the middle. Brush again with the butter and fold in the other side to make a long triple-layered strip.
Place one rounded teaspoon of the filling mixture at one end of the strip, leaving a 2cm border.
Take the right corner and fold diagonally to the left, enclosing the filling and forming a triangle. Fold again along the upper crease of the triangle. Keep folding in this way until you reach the end of the strip.
Brush the outer surface with more butter. Place onto a baking sheet and cover while you make the rest of the samosas. Sprinkle over a few sesame seeds, if using.
Bake in the centre of the oven for 30-35 minutes, or until golden and crisp, turning halfway through the cooking time.
Serve with a bowl of chutney.
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