Who says you’re not samos’ed to give bread a second life? This delish delight is a crowd-pleaser.

Ingredients

8 slices Bakers Delight Wholemeal Loaf
2 tsp olive oil
1/2 tsp cumin seeds (ground)
Inch of fresh ginger
1/2 cup frozen peas
1/2 tsp fresh coriander leaves
1/2 tsp fennel seed (ground)
Salt
1/2 tsp chilli powder
1/4 tsp garam masala
2 potatoes
Coriander seed (ground)
Oil for frying
Tomato chutney
Greek yoghurt

Method

STEP 1

Dice potato and add to a pot. Cover with water and boil until soft (about 25 mins), mash and set aside

STEP 2

Heat oil in a pan and add ginger and chilli, cook for 2 minutes

STEP 3

Add peas to pan and saute for a minute, then add spices and salt

STEP 4

Add the mashed potatoes and mix well, adding the chopped fresh coriander leaves. Set aside

STEP 5

In a bowl, combine 2 tbsp of water with 2 tbsp of plain flour and stir well to make the paste

STEP 6

Prepare the bread by cutting off the crusts and rolling thin with a rolling pin. Cut the bread diagonally so you have two triangles

STEP 7

Apply the paste along one long edge and fold the bread to make a cone. Add a teaspoon of the filling. To close the samosa, fold pointed ends over the opening, add paste to one of the edges and fold the opposite edge over itself to form samosa shape

STEP 8

Heat oil in a second saucepan

STEP 9

Gently place samosas in oil for fry, remove when golden in colour

STEP 10

Serve with tomato chutney and/or greek yoghurt