Samosa making is actually really easy and something I will be doing again soon! there are endless possibilities of what to stuff them with!
This weekend it was peas and potatoes with the help of a few spices! I found these really tasty, not too spicy and with a nice subtle blend of spices. I found the samosa wrappers ( Im not going as far as making my own!) in the freezer section of ASM Ashton and there are clear instruction on how to fold them on the back of the packet. At first I was trying to stick down the edges but if you fold them as shown there is no need and everything gets sealed in by the folds.
Unfortunately there are no pictures of the finished article as we had scoffed them all by the time I remembered to take a photo! Luckily I got one as I was making them.
Ingredients – to make around 20 samosas.
1 large shallot, finely chopped
1 tbsp ginger and garlic paste ( or use one of the frozen blocks or use fresh ginger and garlic and crush to a paste)
1 birds eye chilli finely chopped.
4 Curry leaves
1 tbsp ground cumin
1 tbsp Curry powder
1/2 tsp garam masala
1/2 tsp teaspoon cayenne pepper or chilli powder
1 tsp ground coriander
1/2 tsp tumeric
3 small white potatoes, peeled and chopped into small cubes
2 handfuls of frozen peas
1 tbsp chopped corriander stalks
Salt and pepper
Heat some oil in a pan and fry the shallot over a medium heat until see through then add the garlic and ginger paste, curry leaves and dry spices. Cook lightly for 1 minute then add the potatoes and cover the pan and cook on a low heat for about 10 minutes. Keep your eye on it so that it does burn and stick to the pan though, if this starts to happen add a little water.
When the potatoes get soft mash them up a bit and then add the peas and cook for another 3-4 minutes. Add the coriander stalk and fresh chilli and season with salt.
Fill the samosa wrappers by putting some of the mixture in the left hand corner and then folding over to make a triangle, then fold again upwards and again downwards until you have a perfectly sealed triangle, you may want to stick the last piece down with a bit of water.
Deep fry the parcels in batches of 3 or 4 – not too many as the oil will not be hot enough and they will stick together. Once the samosa looks crisp and floats to the top it is ready – this should only be around 1 minute depending on the size of your samosa and how much filling is in.
If you need to you can do this in advance and the reheat them in the oven later on which is what I had to do, they lose a bit of the crispiness but are still great served with a mint and yoghurt dip.