Dish 2.0

Veg Samosa   (6 small)


Veg Samosas are usually served as a snack or starter and vary in size and shape. The filling can be veg, meat or both. Samosa refers to a small turnover of Indian origin filled with vegetables or meat and fried and served hot. There are a huge combination of fillings that could be experimented with but I have chosen to explain how to make a traditional Indian vegetable samosa.

    Ingredients for making the samosa pastry


               100g White Flour (plain)
                Pinch Carvway seeds
                Pinch Salt
                Little Water


Method

In a Bowl combine the flour, carvway seeds and salt and mix. Now add a small amount of water and mix, continue to add a little water at a time until a doughy consistency is obtained. The dough should be firm but not dry, now knead until all lumps are gone, set aside and cover until ready to use.



            Ingredients for the filling


                           1 & 1/2 - Cooked, peeled boiled potatoes
                                    3  x  tsp frozen Green Peas
                                    2  x  tsp chopped onion
                                    2  x  tsp chopped fresh Coriander leaves
                                 1/2  x tsp Coriander powder
                                           Pinch - Turmeric
                                    1  x tsp Garam Masala
                                 1/2  x tsp Salt
                                 1/2  x tsp Ansi seeds
                                 1/2  x tsp Cumin seeds
                                     1 x tsp Red chili powder
                                           Pinch - Lemon salt
                                           Pinch - Hing
                                           Pinch - Carvway seeds
                                    1  x tsp Kastrui Mathi

Method

Firstly combine all of the filling ingredients in a bowl and mix, mash the potatoes into a paste and when well mixed and smooth set aside. Now take a small piece of dough and roll into a ball, using a rolling pin roll out until it is thin and round, use plain flour to prevent the dough from sticking to the rolling pin.

Now take the flat dough and fold around your fingers creating an envelope, use water to seal the seem, take a small amount of filling and stuff into the envelope. Again using water seal the samosa and repeat. Traditionally samosas are triangular in shape, it can take a while and a lot of practice to master the folding of the dough, so if you are finding it difficult why not try a Cornish pasty styled samosa.

Cooking

Samosas are deep fried in oil, using either a deep fat fryer or a pan, heat the oil until it is hot but not smoking. Take a samosa and carefully drop into the oil. Fry until golden brown, a cooked samosa should float when cooked, remove onto tissue paper to absorb any excess oil and enjoy.