Samosas
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5
4 reviews
Excellent
Samosas
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A recipe for Samosas from the cookbook, Ashia's Table! A spiced lamb filling is wrapped in a thin pastry and fried until golden.
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Ingredients
Pastry:
- 2 cups all-purpose flour plus extra for dusting, 240 grams
- 1/2 teaspoon salt
- 2 teaspoons vegetable oil
- 3/4 cup water 180 milliliters, warm
Filling:
- 1 tablespoon vegetable oil
- 1 pound ground lamb or chicken or beef, 500 grams
- 1/2 teaspoon salt
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 1-2 garlic crushed, cloves
- 1/4 teaspoon Turmeric ground
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon garam masala
- 1/2-1 teaspoon Indian chili powder optional, or cayenne
- 1/4 cup tomato puree or passata, 60 milliliters
- 2 onion finely diced, small
Assembly:
- 1/4 cup all-purpose flour 30 grams
- 2 teaspoons water plus more as required, cold
- vegetable oil for frying
Instructions
To make the Pastry:
- Sift the flour and salt into a large bowl.
- Make a well in the middle, pour in the oil and water, then mix and knead until a soft dough is formed.
- Cover the dough and set aside for 20 minutes to rest.
- Once rested, divide the dough into 6 balls.
- On a floured surface, roll out each ball to a round about 9 inches (23 centimeters) in diameter, basically as thin as you can get without tearing it.
- Heat a dry, nonstick frying pan over medium heat and brown the rounds lightly on both sides. The dough needs to be handled without breaking, so it is essential you do not overcook it. Repeat and place on a plate. Wrap with a damp tea towel until the filling is prepared.
To prepare the filling:
- In a large pot, heat the oil and add all the filling ingredients, except the onions. Cook, stirring occasionally, for 20 minutes.
- Add the onions and cook for a further 10 minutes until translucent and the mixture has no liquid. Set aside.
To assemble:
- In a small bowl, mix the flour and water together to make a thick, spreadable paste.
- Cut the partially cooked pastry circles into quarters using a sharp knife.
- For each quarter, place a line of flour paste onto one of the straight edges and bring the opposite edge over, creating a cone shape. Fill the cone with filling mixture, then fold and paste the top edge over to make a tightly formed triangle.
- Place the samosas on a tray and freeze for 30 minutes.
- If you are cooking them on the day, pour the oil into a large Karahi (Indian wok) or frying pan to a depth of 2 inches (5 centimeters). Heat until the surface shimmers and a small piece of bread turns golden. Reduce the heat to medium and add the samosas in batches. Fry, turning them from time to time, until golden brown.
- Using a slotted spoon, transfer the samosas to a plate lined with paper towels to drain excess oil. Serve.
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Overall Rating
5
4 reviews
Excellent
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