Monday, 27 September 2010

Vegetable Samosas

There is something very pleasing about serving a very simple accompaniment to really make your guests impressed. These samosas look impressive and taste delicious, they compliment any curry with their mild spices, and with a squeeze of sharp lemon they are delicious!

Top tip: The mix can be made well before hand, to save some of the stress on the night.

Makes 12 samosas


Onion - 1
Peas - frozen, 1 cup
Spinach - 250g
White Potato - 2 large
Cumin - 1 tsp
Ground Coriander - 1 tsp
Turmeric - 1/2tsp
Garlic - 2 cloves
Ground Ginger - 1 tsp
Garam Masala - 2 tsp
Filo Pastry - 1 packet
Vegetable Oil - 1 litre (for deep frying)

1. Peel and slice the onion. Lightly fry in a tablespoon of oil until soft. Mix in all the spices. Peel and crush the garlic, and add that too.

2. Peel and dice the potatoes into 1cm cubes. Add to the pan and sauté in the spices for 10 minutes.

3. Add the spinach leaves, combining in the pan until well wilted.

4. Add the frozen peas and cook until thawed.

5. Place the mixture to one side while you prepare the filo pastry. On a lightly floured surface, lay out the sheets of pastry. Each samosa will require a rectangle of pastry roughly 10 x 20 cm.

6. Place a small amount of the filling (roughly 2 tbsp) near one end of a pastry rectangle. Fold over one corner at the end with the filling, bringing the corner up to make a triangle with the filling inside and an excess of pastry at one end. Keep folding the pastry keeping the triangle shape, until all edges are used.

7. Heat a large pan of oil, being very careful not to let it smoke. Gently drop each samosa into the hot oil for about 30 seconds to 1 minute, until brown and crispy. Leave to rest on a sheet of kitchen towel before serving.

Serve with a slice of lemon, a beer and a curry - like my dad's Chicken Balti Zeera.

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