Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Samosas with dahi shakkar shake

Indian 25 Mins Prep · 10 Mins Cook

To make the samosas, bring a small pot of salted water to a boil. Peel and chop the potatoes, then add to the pot. Boil until just soft. Drain and mash slightly.
Meanwhile, chop the onion, peel and grate the garlic and ginger. Heat the ghee in a pan. Add the onion, ginger, garlic and cumin seeds. Sauté until soft. Stir in the lentils, potato, garam masala, salt and pepper. Cook for 2–3 minutes until combined, then let the filling cool.
Cut the samosa or spring roll wrappers into strips. Place 1 tablespoon of the filling at one end and fold into a triangle, tucking and folding until sealed. Brush with the egg wash to seal.
Bake at 180°C, gas mark 4, for 15–20 minutes, brushing lightly with oil.
To make the shake, add the yoghurt, sugar, milk and cardamom to a blender. Blitz until smooth and frothy.
Serve chilled over ice in tall glasses along with the samosas.