Samosas

SamosasMy mate John brought me some samosas to try. They're from a shop on Green Lane Road and are superb. Mind you, the Tamarind dip which accompanied them about blew my brains out!

I've made my own samosas in the past using a combination of recipes from Madhur Jaffrey and Pat Chapman of the Curry Club. I've been pleased with the results and far prefer the home-made pastry to bought filo. They take time though as rolling the pastry, making cone shapes, and then filling them, is a bit fiddly.

I've now refined the process by using my pasta machine to roll the dough.

It's best to make the filling well in advance to give it time to go completely cold.

Ingredients
For filling:
1½ lb boiled potatoes
A good handful of frozen peas - cooked
1 small onion finely chopped
1 or 2 (or more) small green chillis finely chopped
1 tblsp grated ginger
1 heaped tsp ground coriander
1 well heaped tsp ground roasted cumin seeds
1 heaped tsp garam masala
chilli powder to taste
1½ tsp salt
2 tbsp lemon juice

For Pastry:
12 oz plain flour
¾ tsp salt
5 tblsp cooking oil
5 tblsp (approx) water

Filling:
Fry the onion until soft in about 3 tblsp of cooking oil, chop the peas up a bit and add them along with the rest of the ingredients except the lemon juice. Mash the potatoes up a bit in the pan and mix everything together well - add a touch of water if it seems too dry, but only a couple of tablespoons or so. Cook for about 5 minutes.

Add the lemon juice and adjust the seasoning to taste with salt and/or lemon juice.

Pastry:
Mix flour and salt, rub in the oil and then add enough water and mix to a stiff dough. Knead for about 10 minutes. Mould into a ball and rub with a tiny amount of oil, wrap and put aside in a cool place.

Assembly:
Make a loose paste of about 1 tbsp flour with water - this is used to seal the pastry.
Divide the pasty into 8 pieces and roll out each very thinly into a 7 - 8 inch circle. Cut a circle using a 7 inch plate/pie tin as a template and then cut each circle in half. Alternatively, roll the pastry in a pasta machine – I roll it to 1 off the thinest setting then cut out semi-circles using a 7 inch pie tin as my template.

Form cones from each semi-circle of pastry overlapping the edges by about ½ inch at the top and sealing them well using either a drop of water or small amount of the paste made earlier.

Fill the cones with about 2½ tsp of the filling mix. Seal the tops well using water/paste and crimp if you want to.

Deep fry slowly at about 170°C turning frequently until nicely brown. Drain, leave to cool a bit, then enjoy on their own or with a dipping sauce of your choice!

Samosas

"Hey, I thought this blog was about local food", I hear you cry. Well the spuds were from Clump Farm, just up the road, so there!


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I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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