Makes: 24

50g ghee or unsalted butter
1 large onion, finely chopped
4 garlic cloves
1 tbs finely grated ginger
2 1/2 tbs masala (recipe on page xxx) or 2 tbs curry powder plus 1 tbs garam masala 
500g beef mince (not lean)
1 ½ cups frozen peas
2 tbs Mrs balls chutney or other chutney
1/3 cup plain flour
1/3 cup water
20 sheets spring roll pastry
Oil for shallow frying

Green chutney and yoghurt:
1 small bunch each coriander and mint leaves
1 lime, juiced, plus extra wedges to serve
2 tbs fruit chutney
1 cup yoghurt

Heat the ghee in a frypan over medium heat. Add the onion and cook for 3-4 minutes until softened then add the ginger and garlic and cook for a further minute. Add the spices and the beef and cook for 8 minutes or until the beef starts to caremalised in the pan. Remove from the heat. Season to taste and stir through some chutney and the frozen peas. Set aside to cool.

Mix the flour and water together to form a glue to seal the pastry. Cut the spring roll sheets into 5cm wide strips and join two together to make sure that each strip is about 30cm long. Working one at a time, place 3 heaped teaspoons (I like to make sure its quite full) of beef mixture at 1 short end of 1 strip. Fold over to form a triangle. Continue folding, keeping triangle shape to enclose filling. Seal using the prepared flour glue. Repeat with remaining filling and strips. 

Heat the oil in a saucepan over medium high heat. Fry the samoosa in batches until golden and cooked through. Drain on a wire rack. 

For the chutney place the herbs, lime, chutney and some salt in a jar then use a stick blender to whiz to a fine green paste. Swirl through yoghurt. Serve samoosa with coriander yoghurt and extra lime wedges. 

Tip: use lamb, pork or chicken mince in place here if you like. For a vegetarian version use cooked lentils, chickpeas or even small cubes of boiled potato.