How to cook an excelent meal


Samosa Recipe - Vegetable Filling

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



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