At Curry On Cooking samosas are a firm favourite of ours. Serve up as party food over the festive period. These delightful morsels can be cooked and frozen in advance; on the day thaw, heat and serve.
Prep: 50 mins
Cook: 25 Mins
1 medium onion, finely chopped
2 large potatoes boiled, cooled and mashed
½ cup frozen peas
1 teaspoon salt
1 teaspoon ground black pepper
1 - 2 cups water
1 - 2 chillies, chopped (optional)
1 teaspoon garam marsala (if available)
Mix all the filling ingredients well – add chillies to suit taste.
Divide into 12 balls.
Dough: 250g plain flour
1½ teaspoons salt
4 tablespoons sunflower oil
Warm water as required
Cheat’s Tip: shop bought filo pastry works just as well!
Rub the oil into the flour until the mixture resembles breadcrumbs. Add warm water, a little at a time, mix into a soft, pliable dough. Knead for 4 - 5 minutes, until smooth. Cover and rest dough for 30 mins.
Assembling the samosas:
Milk to seal edges of samosas
Oil for deep frying
Divide the dough into 6 balls. Dust one of the balls with flour. Roll out into a thin circle. Cut in half to form two semicircles. Take a semicircle, brush the edges with milk. Fold into a cone. Take a portion of potato stuffing and place into the cone.
Using a little milk, seal the open sides together to form a triangle. Seal all edges well.
In batches of 4 deep fry samosas in hot oil for about 5-8 minutes or until golden brown.
Serve with a mint yoghurt dipping sauce or tomato ketchup!
Veena and Nilam.
The Spice Sisters.