Vegetable Samosas
Sep
Samosas are probably India’s most famous snack, and luckily they’re super easy to make. If you can’t find ready-made samosa pastry in your local supermarket, filo pastry will do just fine.
Samosa can be eaten hot or cold and are traditionally served with a pickle or chutney—but of course, they’re just as yummy on their own.
This recipe is vege-only, but if you’re in the mood for meat samosas, lamb mince works really well. Add around 250g to this recipe and also a tablespoon of tomato puree.
Ingredients
- Ready-made samosa pastry
- vegetable oil for deep frying
For the filling - 2 tablespoons vegetable oil for frying
- 2 teaspoons of Brazen Mild Indian Curry Blend
- 2 onions, peeled and diced
- 2 potatoes, peeled and diced
- 1 carrot, peeled and diced
- 150g green beans, diced
- 150g peas
- a pinch of salt
- chilli to taste
Method
Make the filling first. Heat the 2 tablespoons of oil in a frying pan and add the spice blend. Fry until the spices are activated and smelling delicious. Add a pinch of salt and chilli (fresh or flakes) to taste at this point.
Add the onions and fry until soft. (If you’re adding meat, throw it in now.) Add the rest of the vegies, cover and cook for 10-15 mins. Remove from the heat and allow to cool.
Take the sheets of samosa pastry and cut into strips about 8cm wide. These measurements are flexible and will depend on the size and shape of your pastry sheets, but you’re after something that’s around about 25cm by 8cm-ish—whatever is least wasteful.
Please a heaped tablespoon of filling at one end of the pastry strip. Fold a corner over the mixture to form a triangle, then continue folding in alternating directions along the strip to make a triangular parcel.
Heat the oil for deep frying in a wok or large, heavy-based saucepan to about 180C. Fry the samosas, one at a time, for 2-3 mins or until golden brown. Drain off the excess oil on brown paper or kitchen paper.
