I love vegetable samosas, but rarely find any good ones in the supermarket these days, so what better way than to make my own. These samosas I sell out of all the time and my friends and family rave about them, they are meal in themselves I find, but also a great accompaniment to any indian dish. This recipe makes 12 samosas. They are super yummy give them a go.
9oz plain flour
1tbsp oil
1 egg, separated, keeping the white for later on.
150mls of water
3 large potatoes, peeled and chopped into 1cm cubes
2 large carrots, finely chopped and cubed
100gms of frozen peas
1tsp of butter
1 large onion, finely chopped
1 tsp turmeric
1tbsp garam masala
1 tbsp black mustard seeds
1 tsp of cumin powder
1 tsp of ground coriander
1 tsp of dried chilli flakes, or more if you like heat.
1 tsp salt
½ tsp freshly ground black pepper
3 garlic cloves, minced
2 tsp lemon juice
handful fresh coriander leaves
Vegetable oil for deep frying
For the pastry, mix the flour and salt together in a bowl then pour in the oil and egg yolk and mix together until the mixture resembles fine breadcrumbs. stir in enough water to form a smooth dough, alternatively you can do this in a food processor . Wrap in cling film and place in the fridge for an hour whilst you make he filling.
For the filling, boil the potatoes in a saucepan for 10 minutes, drain and set aside.
Boil the carrots and peas together in a saucepan 10-12 minutes drain and set aside.
Heat the butter in a large frying pan over a medium heat then add the onion, garlic, turmeric, garam masala, mustard seeds, cumin, chilli, coriander, salt and black pepper and fry for about 8 minutes until the onions are softened and the spices aromatic.
Stir in the cooked potato and carrot and peas and cook for a further ten minutes. Season to taste with the lemon juice, salt, pepper and stir in the fresh coriander, set aside to cool. I tend to leave the filling in a separate bowl for an hour or so, this because, you don't want to be putting the hot filling into the chilled pastry.
You can make this recipe either way, be it the filling first and pastry afterwards :-) I tend to do it this way as I can have a little sit down in-between ;-)
To assemble the samosas, cut the dough into six even-sized pieces and roll into balls. Use a rolling pin to roll each ball into a thin circle, about 9inches in diameter. Cut each circle in half to form two semicircles.
Take a semicircle and fold into a cone, brushing the edges with the reserved egg white to seal. Fill the samosa filling, just leaving 1/2 and inch at top, then brush the top edges with egg white and press tightly to seal with a fork. Repeat with the remaining dough and filling.
To cook the samosas half-fill a deep, heavy-based pan with vegetable oil or alternatively a deep fat fryer if you have one, to test the oil is up to temperature, heat up until a cube of bread dropped in sizzles and turns golden-brown . Do not leave the fryer or saucepan unattended. Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper.
