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Vegetable Samosas Recipe
These are easy to make, and are well up to good restaurant standards, so much better than anything you'll find in a supermarket.
To make the stuffing mixture might seem a little daunting, and not worth doing for a smaller quantity - but is foolproof. If you can find an assistant to help folding and filling the parcels, the process is quickly completed.
If you serve them as part of a barbecue or finger buffet, your guests will be queuing for more.
If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.
For about 30 Samosas:
1 Packet about 500gr/1 lb Spring Roll Wrappers – you’ll find these in Oriental supermarkets
100ml/4 fl oz Vegetable Oil (not olive oil, as its flavour is too strong)
½ teaspoon each of Cumin, Fenugreek & Mustard Seeds
1 medium Onion, peeled and finely-chopped
2 medium cloves Garlic, peeled and finely-chopped
1 medium-sized Mild Red or Green Chili, de-seeded & finely-chopped (wash your hands after doing this)
4 medium Carrots, peeled and coarsely-grated
2 medium Potatoes, peeled and coarsely-grated
250gr/8 oz Frozen Peas, thawed, then lightly crushed with a fork
1 teaspoon medium Curry, Garam Masala & Turmeric Powders
A good handful of Fresh Coriander, chopped (include the stalks)
Salt and freshly-ground Pepper
The juice of ½ a Lemon
Flour & Water Paste – made by mixing a little cold water into plain white flour until smooth
Equipment needed: A deep-fryer complete with oil. Pastry Brush to apply Flour Paste.
1. Heat the oil in a wide and deep frying pan, then add the spice seeds and fry them, over a medium heat, until they start to pop.
2. Reduce the heat, then add the chopped onions and cook them slowly until they are translucent, but not taking on much colour. Add the garlic and chilis and cook for a further minute.
3. Add the carrot, peas and potato – mixing them well in.
4. Add the powdered spices, chopped coriander, lemon juice plus a little salt and pepper; then cook this mixture, stirring occasionally for 5 minutes.
5. Remove from the heat and allow the mixture to cool, until its cold enough to handle. Taste again for salt.
6. Cut the spring roll wrappers into strips about 7.5cm/3 ins wide.
7. Fold the spring roll pastry strips into cones, held together with a little flour paste. See the Diagram.
8. Spoon in the filling, putting as much in as you can, without forcing.
9. Stick the edges down with the flour and water paste.
10. Chill the samosas until you need them – or you can freeze them.
11. Deep fry them in hot oil (200ºC/400ºF) until they are golden brown – about 3-4 minutes.
Drain them well and serve with good spicy chutney.