Samosa

Name: Samosa
Cuisine: Indian
Ingredients: 1 tsp of rapeseed oil; 4 potatoes boiled (skin on); 50g frozen peas; half tsp of cumin seeds; 1 tsp of salt; half tsp chilli powder; 2 chillies, finely chopped; 1-2 tsp of garam masala; 1 tbsp ginger, grated; 2 tbsp of fresh coriander, chopped; 1 tbsp plain flour in a small bowl; Splash of cold water; 200g plain flour; 1half tbsp rapeseed oil; Pinch of salt; Approx. 100ml water; Potato filling; Pastry; Paste; Rapeseed oil for deep frying

Instructions

Probably the most well known of all the Indian snacks – samosas are simply amazing and I love them. They're made of pastry, potato, peas and that's it - how three simple ingredients can taste so good is beyond me, but they are just amazing! For me this is a vegetable dish and although I have cooked meat samosas in my classes it's not something I usually do. There are four key stages to making samosas: 1. Making the filling 2. Making the pastry 3. Filling the samosa 4. Frying My most significant memory of samosas is from my wedding where they were part of the festivities, right from all my aunties forming a production line in the kitchen gossiping, giggling and producing the amazing triangles parcels through to serving them for breakfast with a cup of hot, sweet chai – a combination that is out of this world. You can't help eating them one after the other and I think we got through hundreds of them. My best friend Nicky and her husband Mark called me a few days after the wedding and asked me if I could pop over and make a few before we left for our honeymoon as they were having withdrawal symptoms - they're so addictive!

Updated at: Thu, 20 Feb 2025 12:22:49 GMT