I was doing another scan around my kitchen cupboards for something to make, and decided on samosas.
I love a samosa, those delicious little Indian flavour bombs are usually deep fried, but these are baked to make them a little healthier. This recipe is vegan, but you can use spiced lamb as a filling. I’ve used potatoes and peas, but you swap out the peas for green beans or spinach.
The first couple of samosas will probably look a bit wonky until you get into the way of making them. Don’t panic these will still taste great, and if you don’t want to serve them then they will be the cook’s perk!
For the pastry
225 Grams Plain Flour
2 Tbsp Oil or ghee
1 Tsp Onion (Nigella) seeds (optional)
For the filling
3 Large potatoes (peeled and cut into small cubes)
1 Large onion (finely chopped)
2 Cloves of Garlic (finely chopped)
Thumb sized piece of ginger (grated)
2 Chillies, (finely chopped, you can add more or less depending on how much heat you like)
4 Tbsp Oil
100 Grams Peas (I use frozen, and let them thaw)
2 Tbsp Coriander (finely chopped)
1 Tsp Salt
- Add the oil, onion seeds, and flour to a bowl and gradually add luke warm water until you have a dough. Knead for 5 minutes, and then wrap in cling film and rest in the fridge
- Add 2 tablespoons of oil to a large frying pan, and add the shopped onion. Fry over a medium heat for 5 minutes, and then add the garlic, ginger, and chillies
- Lower the heat and add the cubed potatoes, and a little water and simmer until potatoes are soft (you might need to add a little water as it cooks, but it should be a runny mix)
- Add the peas, salt and coriander and check the seasoning before allowing to cool
- Preheat your oven to 200 degrees, and line a baking sheet with parchment
- Once the pastry has rested, divide it into 8 balls. On a lightly floured surface, roll out the ball into a thin circle. Cut the circle in half.
- Pick up the half moon shape and wet the edges with a little water. Make a cone by pressing the edges together and fill the cone with potato mixture. Press the remaining edges together to seal the samosa, ending up with a triangle shape
- Continue rolling out the pastry and filling the samosas until you are finished, placing the samosas on the baking sheet. Brush them with the remaining oil and bake for 20 minutes until golden and crispy