Mini-samosa

Heat some oil and fry the chopped onion and the pressed garlic clove some minutes till the onion is soft. Add the chopped bell pepper and fry for 3 minutes. Add peas, grated carrot, in cubes sliced potato and curry powder.

Remove the pan from the heat, stir well and season with black pepper and salt. Let the mixture cool.

Place a little of the mixture in the middle of each wonton skin. Brush the edges of the dough with water and fold it over the stuffing. Push the edges firm. Deep-fry the samosa's in 5 minutes (in portions) golden brown.

Drain on kitchen paper and serve hot with raita dipsauce.