The triangular samosa is an Indian snack that is packed with flavour. The filling is usually made from mixed vegetables and spices, although sometimes minced beef or lamb is added. The filling is wrapped in a crispy filo pastry, and most of the time, samosas are spicy.
If you make too many samosas, you can always put them in the freezer for another day. This recipe makes approximately 16 vegetable samosas or more if using meat. If using meat, you can also use it to replace the potato if you’d like. The main difference is that the vegetable samosa is made from mashed potato spices and peas, whereas the meat filling skips on the potato and is made from fried onion, meat and spices.
- Potatoes (900g)
- Plain flour (450g)
- Frozen peas (450g)
- Salt (4 tsp)
- Black pepper (1 tsp)
- Chilli powder (2 tsp)
- Ground coriander (2 tsp)
- Ground cumin (1 tsp)
- Fenugreek leaves (1 tbsp)
- Corn oil for deep frying
- Lean minced meat (450g) - optional
In a bowl, add two tablespoons of corn oil to the flour and a small amount of water to make it into a dough, then leave it to rest for 1 hour.
Meanwhile, peel and boil the potatoes in a large saucepan and once cooked, drain the water, add all of the spices, salt, and peas, then mash it all together. If using meat, you would add your cooked meat at this point.
In a separate bowl, make a flour and water paste, it should resemble glue, and its purpose is to glue the samosas together. In another bowl, add a little corn oil. This paste is for brushing the dough later.
Roll the dough out and break it into balls that are at least 2 inches in diameter. Further, roll out in eight discs in total that are 4 inches in diameter each. Brush each disc with oil on one side, then sprinkle flour and join two together. Roll these joined discs out to about 8 inches in diameter, then cook dry in a frying pan and cook for one minute on each side.
While they are still hot, cut them in half to separate the two pieces again. Place them on a work surface, fold it a third of the way to resemble a semi-circle, then paste the top and bottom third with the flour-water paste into a cone shape.
Add a little filling into the cone, then fold over the top and seal with the flour and water paste. Make sure that the samosa is well filled or it will burst whilst cooking. Next, deep fry the samosas for 15 minutes or until lightly golden in colour. After, place them on kitchen paper to drain excess oil and let them sit for 10 minutes. You can freeze them to recook at another time, or if you are ready to eat, you can finish them off in the grill or by frying them a second time.