| Samosa recipes are rather like spring | | | | meanwhile make the filling of your |
| roll recipes, they are passed down | | | | choice. |
| through families and no two are alike, | | | | Knead the dough again and divide it into |
| so there's a wealth of choice of | | | | 8, making balls with your hands. Roll |
| fillings. | | | | the first ball until it is about 7 inch |
| Indians love to eat samosas, usually as | | | | in diameter then cut it in half. Take |
| a snack, often in the street, but they | | | | one half and make it into a cone, |
| make a lovely starter to either an | | | | overlapping the "seam" by about a ¼ |
| Indian or a Western meal. | | | | inch and sticking it down with water. |
| You can fill a samosa with anything - | | | | Fill the cone with your chosen mixture |
| ground meat, vegetables, even fish. You | | | | and close the top seam, again by using a |
| can really use any vegetables you like | | | | little water. Make the remaining 7 |
| as 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 | | | | turning brown. Add 175g (6 oz) peas |
| the others involve frying. | | | | (defrosted, if frozen), 1 tbsp freshly |
| The Pastry | | | | grated ginger, 1 finely chopped hot |
| Put 225g (½ lb) plain flour in the bowl | | | | green chilli, 3 tbsp finely chopped |
| of a food processor with ½ tsp salt and | | | | fresh coriander and 3 tbsp water. Cover |
| 4 tbsp vegetable oil. Process on a high | | | | and 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 | | | | coriander powder, 1 tsp garam masala, 1 |
| need all of it, through the chimney of | | | | tsp ground roasted cumin seeds (dry |
| the processor. The dough should be | | | | roast in a non-stick frying pan and |
| drawn together in a ball but not sticky. | | | | grind in a pestle and mortar or coffee |
| Exchange the cutting blade for the | | | | grinder), ¼ tsp cayenne pepper and |
| dough hook and process on medium for 2 - | | | | lemon juice to taste (about 2tbsp). Mix |
| 3 minutes. | | | | and cook for a few minutes, stirring. |
| Of course you can do all the above by | | | | Check and adjust seasoning and allow to |
| hand, if you wish, in which case you'll | | | | cool. |
| need to knead the dough for about 10 | | | | Look out for my next article on my |
| minutes. | | | | website which will have a meat filling |
| The dough should end up as a smooth | | | | samosa recipe as well as diagrams to |
| ball, which you should then brush with a | | | | show you how to fold filo pastry, if you |
| little vegetable oil, wrap in cling film | | | | choose to use it, then there will be my |
| and leave for about half an hour, | | | | favourite spring roll recipe too. |