- For the pastry:
- 400g plain flour
- 4tbsp oil
- 150ml lukewarm water
- Salt to taste
- For the filling:
- 800g potatoes, boiled and peeled then chopped
- 100g peas
- 1tsp ginger powder
- 1tsp fennel seeds, crushed
- 1tsp Kashmiri chillies
- ½ mango powder (optional)
- 1tsp cumin powder
- 1tsp coriander powder
- 1tsp paprika
- 1tsp garam masala
- Salt to taste
- Oil for frying
Samosas by Romy Gill
Romy Gill
29th August 2014
Samosas by Romy Gill
In India, samosas and other savoury snacks are eaten either in the evening or for breakfast.
I love making homemade samosas, and you can have any filling you want, from vegetables for minced lamb. I always make sure I make more than I need as uncooked samosas can be frozen – a great standby snack for unexpected guests.
This recipe makes 15 samosas.
Although this recipe uses a potato and pea-based filling, you can change the fillings to suit your tastes. Minced lamb or grated paneer and spinach are both popular choices.
Ingredients
Method
Making the pastry:
Sieve the flour into a bowl, add salt and oil and rub the oil into the flour with your hands.
Add the water and knead the dough, adding a little more warm water if needed.
The dough should be smooth and soft when fully kneaded. Cover the bowl and leave aside at room temperature for a couple of hours.
Making the samosas:
Boil or pressure cook the potatoes.
Once cooked, peel and dice, then set aside.
Heat the oil in a pan.
Add the ginger powder along with the rest of the spices and salt.
Cook for one minute.
Add the cooked potatoes and cook for a further 3-4 minutes.
Add the peas, and cook for another 2-4 minutes on a low heat.
Remove from the heat and let the mixture cool.
Divide the dough into 15 equally sized balls.
Roll out each ball into a circle, and cut each circle in half.
Brush the edges with warm water.
Make a cone from each semicircle and fill it with a tablespoon of the cooled filling.
Press and seal the open edges with your fingers.
Heat about 3 inches of oil in a deep wok or pan.
Fry the samosas until golden brown (around 4-5 minutes).
Remove and drain on paper towel to remove all excess oil, and serve hot with chutneys or chickpea salad.
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