Karolia says: “There is something so satisfying about a good old-fashioned vegetarian samosa. My samosas, with spicy potatoes and sweetcorn, are wrapped in ready-made tortillas so you’re good to go in no time at all! These can be enjoyed any time – they are perfect for batch-cooking and freezing, so ideal for iftar, but they are delicious throughout the year.”

Prep: 45 minutes
Cook: 14 minutes
Serves 8-10

Ingredients

1 large potato, peeled and cut into 1cm cubes
200g tin of sweetcorn, drained
1 teaspoon green chilli paste
1 teaspoon garlic paste
1 teaspoon chilli powder
1 teaspoon hot paprika
1 teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon nigella seeds
100g mozzarella cheese, grated
2 tablespoons plain flour
8 tablespoons water
4–5 tortilla wraps, cut in half
Oil, for deep-frying

Method

Boil the potatoes for 8–10 minutes until only just tender, then drain in a colander and set aside.

Place the sweetcorn in a bowl with thechilli paste, garlic paste, chilli powder, paprika, cumin, salt, black pepper, nigella seeds and mozzarella. Add the potatoes and mix everything together, mushing the mixture with the back of a spoon a little, but not completely, to add some texture to the mixture.

Make a paste by mixing the flour and water in a small bowl to a smooth consistency.

Take one of the tortilla halves and use a pastry brush to brush a little of the flour paste around the edges. Place 2 tablespoons of the filling on one half of the tortilla and fold the other half over the top to form a triangle, as shown on page 31. Gently press around the edges of the samosa to make sure it’s sealed properly, then repeat with the remaining tortillas and filling.

Heat the oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180°C. Fry the samosas in batches for 1 minute on each side until golden all over, then drain on kitchen paper. These are best eaten fresh on the day they are cooked.

Tip: These samosas can also be baked. Brush with a little oil and bake in a preheated oven at 180°C (gas mark 4) for 10–15 minutes.

The Ramadan Cookbook: these satisfying and filling recipes are perfect for suhoor and iftar