Homemade samosas
Prep time 15 mins
Cook time 20 mins
Having never been a huge fan of samosas, I decided to give ‘em a go at home, and I will be doing this every single time. They were unbelievable.
You can make these meaty too if you like, but this version is stuffed with potatoes & all the veg & spices.
They’re super quick & easy, and make the perfect starter or savoury snack, which you can whip up very very quickly.
Recipe, makes 4-6
THE DOUGH
130g flour
70g chilled butter, cubed
3-4 tbsp water
THE FILLING
2 potatoes (jacket potato sized)
1 finger green chilli
1/3 cup frozen peas
1/2 carrot, cut in half then cubed
1/4 white onion, finely diced
Juice of 1/4 lime
1 tsp butter
1 tbsp chopped coriander
Salt and pepper
Sprinkle of each:
Cumin
Fenugreek
Curry powder - madras
Turmeric
Vegetable oil to fry
Dips of choice to serve
Method
Prep your potatoes for the filling - peel and cut your potato into bitesize chunks, then bring a pan of salted water to the boil.
Drop your potatoes into the boiling water, allowing to boil for around 10 minutes, or until soft.
Whilst your potatoes boil, make your pastry. Add your flour and cubes of butter to a medium mixing bowl, using your fingertips to rub the butter into the flour.
Once this resembles fine breadcrumbs, add a splash of water (1 tbsp at a time), mixing together with the back of a spoon.
Add 1 tbsp more of water at a time, mixing together with your hands until you have a dough that will roll out.
Once you have a dough which doesn’t break apart, add to a lightly floured work surface and roll out until 1/2cm thick.
Cut as many triangles out of this as you can - ours had 15cm sides, so try and stick to this.
Once you’ve cut as many triangles out as possible, bunch your dough back up into a ball, rolling out again. Repeat, cutting as many triangles out as possible.
Once you have 4-6 samosa triangles, set them aside for a couple of minutes whilst you make your filling.
Drain the potatoes once they’re cooked through (it may be before this stage, so keep your eye on them), then rinse the potato pan, filling with salted water once again, then place back on the hob to boil.
Dice your carrot - cut in half (lengthways), then cut into small cubes & add to the pan of boiling salted water for about 3 minutes until soft. Drain them.
Whilst your carrot cooks, dice your onion finely & defrost your peas in the microwave.
Add your drained potatoes to a bowl, mashing with a fork or potato masher, then add 1 tsp of butter.
Add your spices, coriander, lime juice, salt and pepper, carrot, onion & peas to the mashed potato, mixing well & adjusting to taste.
Once you’re happy with your potato filling, add 1 tbsp to the centre of each of your pastry triangles.
Brush the edges of the pastry with water, then pinch the points together at the top, then pinching from the base to the top of each joining side to form a pyramid shape.
When ready to serve them, add vegetable oil to a deep frying pan/ wok until it’s 2cm in depth. Turn to medium-high heat, allowing to heat for 3-5 minutes.
Test whether it’s hot enough, dropping in a small piece of excess pastry - if it bubbles & fizzes, it’s hot enough. The oil is too hot if it starts smoking - if this happens, remove from the heat & leave to cool down, then add back to the hob on a lower heat.
Add your samosas to the frying oil, allowing them to cook for 60-90 seconds on each side. Continue to flip and fry on each side until they’re a nice, golden brown colour.
Once cooked, remove them from the oil & leave on a piece of kitchen roll to drain off any excess oil.
Serve with your favourite chutneys/ dips.
Notes + Variations:
You could make these meaty with pre-cooked meat too, and switch out the veg, herbs & spices as you like!!!!!
