Vegetarian Samosas

Bring a large saucepan of water to the boil. Add the potatoes and cook for 20 minutes or until tender. Drain. Finely dice.
Heat the oil in a medium frying pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until translucent.
Add the carrot, potato, peas and garlic and cook, stirring, for a further 10 minutes.
Add the curry powder and vegetable stock and cook, stirring, until mixture reduces by half.
Add the AdVital Powder, stir until combined.
Remove from the heat and set aside for 30 minutes to cool completely.

In a large bowl, mix together all ingredients.
Turn mixture out onto bench, and knead the dough for 10 minutes or until smooth.
Cover with cling film, and allow to rest for 30 minutes.

Cut the dough into 14 equal portions, then roll each into balls. Keep the balls on a plate covered with cling wrap so they don't dry out.
Dust the work surface with some flour. Roll the dough into a rectangle.
Brushoff any excess flour, then brush with water and fold to form a triangle-shape.
Fill with 2 tsp of the potato filling, then fold over to seal the filling into the dough. Press edges to seal.
Repeat with remaining Samosas – you should make 12 in total.

Heat oil to 160°C in a medium sized saucepan.
Carefully drop 3 samosas in the oil and cook for 3 minutes or until golden brown, moving them around occasionally.
Remove from the oil and drain on paper towels. Repeat with the remaining samosas.
Serve hot with mango chutney.