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Samosa Recipe - Vegetable Filling

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




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