Samosas
These tasty snacks are enjoyed the world over. Throughout the east, they are sold by street vendors, and eaten at any time of day. Filo pastry can be used if preferred.
Ingredients
- 1 packet 25cm / 10in square spring roll wrappers, thawed if frozen
- 30ml / 2 tbsp plain flour, mixed to a paste with water
- vegetable oil, for deep frying
- coriander leaves, to garnish
- cucumber, carrot and celery, cut into matchsticks, to serve (optional)
For the filling:
- 25g / 1oz / 2 tbsp ghee or unsalted butter
- 1 small onion, finely chopped
- 1cm / ½in piece fresh root ginger, peeled and chopped
- 1 garlic clove, crushed
- 2.5ml / ½ tsp chilli powder
- 1 large potato, about 225g / 8oz, cooked until just tender and finely diced
- 50g / 2oz / ½ cup cauliflower florets, lightly cooked, chopped into small pieces
- 50g / 2oz / ½ cup frozen peas, thawed
- 5-10mI / 1-2 tsp garam masala
- 15ml / 1 tbsp chopped fresh coriander (leaves and stems)
- squeeze of lemon juice
- salt
Preparation
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- Heat the ghee or butter in a large wok or frying pan and fry the onion, ginger and garlic for 5 minutes until the onion has softened but not browned. Add the chilli powder and cook for 1 minute, then stir in the potato, cauliflower and peas. Sprinkle with garam masala and set aside to cool. Stir in the chopped coriander, lemon juice and salt.
- Cut the spring roll wrappers into three strips (or two for larger samosas). Brush the edges with a little of the flour paste. Place a small spoonful of filling about 2cm / ¾in in from the edge of one strip. Fold one corner over the filling to make a triangle and continue this folding until the entire strip has been used and a triangular pastry has been formed. Seal any open edges with more flour and water paste, if necessary adding more water if the paste is very thick.
- Heat the oil for deep frying to 190°C/ 375°F and fry the samosas, a few at a time, until golden and crisp. Drain well on kitchen paper and serve hot garnished with coriander leaves and accompanied by cucumber, carrot and celery matchsticks, if liked.
COOK'S TIP
Prepare samosas in advance by frying until just cooked through and draining. Cook in hot oil for a few minutes to brown and drain again before serving.
Make about 20.