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Samosas

These crisp, deep-fried pastries are the most popular savoury snack in india. This recipe has a delicious spicy vegetable filling but if you prefer a meat samosa, you can use the singhara filling. Samosas are usually served with chutney.

Ingredients

Samosas
Samosas
PASTRY
450 g (1 lb) maida or plain flour
1 teaspoon salt
4 tablespoons oil or ghee
FILLING
400 g (14 oz) potatoes, cut into quarters
80 g (3 oz) peas
1½ teaspoons cumin seeds
½ teaspoon coriander (cilantro) seeds
2 tablespoons oil
½ onion, finely chopped
¼ teaspoon ground turmeric
½ teaspoon garam masala (page 556)
2 green chillies, chopped
3 cm (1¼ inch) piece of ginger, chopped
1½ tablespoons lemon juice
2 tablespoons chopped coriander (cilantro) leaves
oil for deep-frying

Method

 

  1. TO MAKE the pastry, sift the maida and salt into a bowl, then rub in the oil or ghee until the mixture resembles breadcrumbs. Add 180–200 ml (⅔ cup) warm water, a little at a time, to make a pliable dough. Turn out onto a floured surface and knead for 5 minutes, or until smooth. Cover and set aside for 15 minutes. Don't refrigerate or the oil will harden.
  2. TO MAKE the filling, cook the potato in simmering water until tender. Drain and cut into small cubes. Cook the peas in simmering water for 2 minutes. Drain and refresh in cold water.
  3. PLACE a small frying pan over low heat, dry-roast the cumin seeds until aromatic, then remove. Dryroast the coriander seeds. Grind ½ teaspoon of the cumin and all the coriander to a fine powder in a spice grinder or pestle and mortar.
  4. HEAT the oil in a heavy-based saucepan over low heat and fry the onion until light brown. Stir in all the cumin, the coriander, turmeric and garam masala. Add the potato, chilli, ginger and and stir for 1 minute. Mix in the lemon juice and coriander leaves and salt, to taste, then leave to cool.
  5. ON a floured surface, roll out one-third of the pastry to a 28 cm (11 inch) circle, about 3 mm (⅛ inch) thick. Cut 10 circles with an 8 cm (3¼ inch) cutter and spoon ½ tablespoon of filling onto the centre of each. Moisten the edges with a little water, then fold over and seal with a fork into a semicircle. Repeat to use all the filling and pastry. Cover until ready to fry.
  6. FILL a karhai or heavy-based saucepan one-third full with oil and heat to 180°C/350°F. Fry a few samosas at a time until lightly browned. Turn them over and brown them on the other side. Drain on a wire rack for 5 minutes before draining on paper towels. Serve warm or cold.

 

THESE CRISP, DEEP-FRIED PASTRIES ARE THE MOST POPULAR SAVOURY SNACK IN INDIA. THIS RECIPE HAS A DELICIOUS SPICY VEGETABLE FILLING BUT VARIOUS COMBINATIONS OF MEAT AND VEGETABLES EXIST. SAMOSAS ARE USUALLY SERVED WITH CHUTNEY.

Main ingredient:
Potato
Cuisine:
Indian
Course:
Snacks

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