| Samosa recipes are rather like spring
| |
| | make the filling of your choice.
|
| roll recipes, they are passed down
| |
| | Knead the dough again and divide it into
|
| through families and no two are alike, so
| |
| | 8, making balls with your hands. Roll
|
| there's a wealth of choice of fillings.
| |
| | the first ball until it is about 7 inch
|
| Indians love to eat samosas, usually as a
| |
| | in diameter then cut it in half. Take
|
| snack, often in the street, but they make
| |
| | one half and make it into a cone,
|
| a lovely starter to either an Indian or a
| |
| | overlapping the "seam" by about a ¼ inch
|
| Western meal.
| |
| | and sticking it down with water. Fill
|
| You can fill a samosa with anything -
| |
| | the cone with your chosen mixture and
|
| ground meat, vegetables, even fish. You
| |
| | close the top seam, again by using a
|
| can really use any vegetables you like as
| |
| | little water. Make the remaining 7
|
| long as they don't let out a lot of
| |
| | samosas in the same way.
|
| water, such as tomatoes, but the
| |
| | Heat enough oil to deep fry the samosas
|
| following is a fairly traditional samosa
| |
| | and fry as many as will fit the pan at
|
| recipe using peas and potatoes.
| |
| | one time, turning frequently until crisp
|
| When choosing your samosa recipe, having
| |
| | and golden. Drain on kitchen paper.
|
| decided on meat or veg, there's the
| |
| | The Filling
|
| pastry to consider. Do you want to make
| |
| | Boil 725g (1lb 10oz) potatoes in their
|
| your own pastry, buy shortcrust and roll
| |
| | skins and allow to cool, then peel and
|
| it very thin or use frozen filo pastry
| |
| | cut into small cubes.
|
| (which is my favourite for both ease and
| |
| | Heat 4 tbsp vegetable oil in a large
|
| a nice crunch when baked in the oven).
| |
| | frying pan and add a finely chopped
|
| The other advantage of the filo pastry
| |
| | medium onion, frying until it starts
|
| option is that it is low fat, whereas the
| |
| | turning brown. Add 175g (6 oz) peas
|
| others involve frying.
| |
| | (defrosted, if frozen), 1 tbsp freshly
|
| The Pastry
| |
| | grated ginger, 1 finely chopped hot green
|
| Put 225g (½ lb) plain flour in the bowl
| |
| | chilli, 3 tbsp finely chopped fresh
|
| of a food processor with ½ tsp salt and
| |
| | coriander and 3 tbsp water. Cover and
|
| 4 tbsp vegetable oil. Process on a high
| |
| | simmer until the peas are cooked,
|
| setting until the mixture has the
| |
| | stirring occasionally. Add extra water,
|
| appearance of breadcrumbs. While
| |
| | if the mixture gets too dry.
|
| processing at a medium speed, add 4 tbsp
| |
| | Add the potatoes, salt to taste, 1 tsp
|
| water, very gradually as you may not need
| |
| | coriander powder, 1 tsp garam masala, 1
|
| all of it, through the chimney of the
| |
| | tsp ground roasted cumin seeds (dry roast
|
| processor. The dough should be drawn
| |
| | in a non-stick frying pan and grind in a
|
| together in a ball but not sticky.
| |
| | pestle and mortar or coffee grinder), ¼
|
| Exchange the cutting blade for the dough
| |
| | tsp cayenne pepper and lemon juice to
|
| hook and process on medium for 2 - 3
| |
| | taste (about 2tbsp). Mix and cook for a
|
| minutes.
| |
| | few minutes, stirring. Check and adjust
|
| Of course you can do all the above by
| |
| | seasoning and allow to cool.
|
| hand, if you wish, in which case you'll
| |
| | Look out for my next article on my
|
| need to knead the dough for about 10
| |
| | website which will have a meat filling
|
| minutes.
| |
| | samosa recipe as well as diagrams to show
|
| The dough should end up as a smooth ball,
| |
| | you how to fold filo pastry, if you
|
| which you should then brush with a little
| |
| | choose to use it, then there will be my
|
| vegetable oil, wrap in cling film and
| |
| | favourite spring roll recipe too.
|
| leave for about half an hour, meanwhile
| |
| |
|
