Make your own samosas

17 11 2009

It’s really hard to find decent savory things to snack on. If you want sweet stuff there is masses of choice but for people who like their salty snacks, crisps seem to be the only option. Pondering this dilemma the other weekend, I decided to make a big batch of samosas as they are the perfect savory snack.

For the pastry:

Ready made pastry (filo or puff)

Or make your own

220g plain flour

3 table spoons olive oil

water

  • Sieve the flour into a large bowl. Make a well in the centre of the bowl and add a table spoon of olive oil. Mix the oil with the flour. Continue to add the oil and mix it until it is all added.
  • By now your flour and oil mix will be starting to resemble dough. Add small amounts of water and keep mixing until you have a smooth, stretchy dough.
  • Wrap the dough in cling film and place it in the fridge.

For the filling:

half a teaspoon tamarind paste

teaspoon Garam Masala

teaspoon paprika

teaspoon cumin

teaspoon coriander

teaspoon turmeric

a large potato diced

one onion

chopped up garlic clove

chopped up inch of ginger

chopped up chilli

other vegetables of your choice diced

meat diced if you want

  • Heat up some vegetable oil in a large saucepan or wok at a medium heat. Add the cumin to the pan. Once you can smell the cumin getting nutty, add the onions and put a lid on the pan.
  • After a few minutes, the onions should be soft. Add the garam masala, turmeric, tamarind and paprika.
  • Add the garlic, ginger and chilli. Allow them to fry for about 5 minutes.
  • At this point you can add the rest of your ingredients at your discretion based on what kind of samosa you would like to be eating. Add the coriander near the end of your cooking.
  • Once all your filling has cooked, take it off the heat and allow it to cool down. The longer you leave it, the better the flavour. Overnight is ideal.

Making the samosas:

  • Roll your dough into a log and divide it into sections that are about 4cm thick.
  • Roll each section into a flat circle about the thickness of a ten pence piece. Cut each circle in half and make them into half cones. Add the filling and then seal. Water will make the dough sticky so rub some water onto the joins.
  • Deep fat fry or oven bake. Brush with olive oil to oven bake.

Have fun eating them!

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One response

17 11 2009
Cressida

How kind of you to post this recipe! I am a very big fan of vegetable samosas, so this recipe is ideal. i shall give it a go this evening and I shall certainly enjoy eating them!

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