Samosas are fried, triangle-shaped pastries stuffed with a spicy vegetable filling - in India they’re sold as tasty street snacks and are incredibly moreish!
They’re fantastic served at the start of the meal with a couple of chutneys to whet the appetite. This recipe is from The Spicery.
Makes eight samosas.
- 1 medium onion - finely chopped
- 2 cloves of garlic - finely chopped
- 1 green chilli - seeds removed and finely chopped
- 250g floury potatoes - peeled and chopped into 2cm
- 250g plain flour plus extra for rolling
- 100g peas
- Oil for frying (vegetable oil or sunflower oil is best)
- 2 tsp garam masala
- ½ tsp turmeric
- 1 tsp toasted cumin seeds
- Boil the potatoes for 10 minutes or until just tender. Then drain and cool.
- Fry the onion, garlic and green chilli in 1 tbsp oil for 5 minutes, or until soft.
- Mix the flour, 2 tbsp oil, 100ml water and ½ tsp salt to form a stiff dough. Knead for a few minutes until smooth, then cover and leave to one side.
- Roughly mash the potatoes then mix with the onion mixture, peas, toasted cumin seeds, garam masala, turmeric and salt until thoroughly combined.
- Divide the samosa dough into 4 equal pieces.
- Roll each piece into a ball then into a thin round about 15cm diameter and 3mm thick, then cut these in half to make 2 semicircles.
- Take one of these semicircles of dough, and wet the straight edge with water. Then join by overlapping on to the other straight edge to make a triangle shaped cone, pinching to seal.
- Fill the cone with a heaped tbsp of samosa filling. Then wet the top edges and pinch together to seal. Leave on a floured surface and repeat with the remaining semicircles.
- Carefully heat 3cm oil in a frying pan. The oil is ready when you drop a small piece of the dough into the oil it sizzles and immediately floats to the surface.
- Fry the samosas for a few minutes or until golden brown all over (you may need to do this in batches) then drain on kitchen paper.