Samosa recipes
Our top 3 of 6 Samosa recipes
Ingredients
- 5 cups cauliflower -- diced
- 1 1/3 cups peas
- 2 tbsp coconut flakes
- 1 tsp Curry powder
- ½ tsp paprika
- 2 tbsp cilantro -- chopped fresh
- 1 tbsp lemon juice
- 12 whole wheat chapatis
- olive oil
- pepper
Method
- 1. In a large saucepan fitted with a steamer, steam the cauliflower for 10 minutes.
- 2. Add the peas and steam 3 minutes more. Transfer the cauliflower and peas to a bowl, and add the coconut, curry powder, cayenne or paprika, cilantro, lemon juice and salt.
- 3. Toss to mix. Allow the mixture to cool slightly and divide it into 12 portions, about 1/2 cup each.
- 4. Place 1 chapati on a work surface and brush it lightly with water.
- 5. With your hands, shape a portion of the vegetable mixture into a log.
- 6. Place it about 1 1/2 inches from the bottom edge of the chapati.
- 7. Roll the chapati halfway, fold in the sides, then finish rolling into a log.
- 8. Place it on a baking sheet, seam-side down. Repeat with the remaining vegetable mixture and chapatis.
- 9. Preheat the oven to 180C. Spray or brush the samosas lightly with oil. Bake until crisp and golden, about 15 to 20 minutes.
- 10. Cut each samosa in half. Serve hot.
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Add commentIngredients
- 225g/8oz minced lamb
- 30ml/2tbsp mild curry paste
- 12 filo pastry sheets
- 25g/1oz butter
- To taste salt ground black pepper
Method
- 1. Heat a little of the butter in a large pan and add the lamb.
- 2. Fry for 5-6 mins, stirring occasionally until browned. 3. Stir in the curry paste and cook for 1-2 mins.
- 4.Sseason and put to one side.
- 5. Now preheat oven to 190 C or Gas Mark 5.
- 6. Melt the remaining butter in a pan and cut the pastry sheets in half lengthways.
- 7. Brush one strip of pastry with butter, then lay another strip on top and brush that with more butter.
- 8. Place a spoonful of lamb in the corner of the strip and fold over to form a triangle at one end.
- 9. Keep folding over in the same way to form a triangular package.
- 10. Brush with butter and place on a baking sheet.
- 11. Repeat using the remaining pastry.
- 12. Bake for 15-20 mins until golden.
- 13. Serve hot.
- 14. ENJOY!
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Tips
Use more chilies in the stuffing mixture if you want the samosas hotter. When you make the stuffing and after you have mixed all the ingredients together you can lightly fry the mixture if you like as it does give the samosas a better taste. I use a few drops of water to help seal the samosas. You can also using flour and water as a sealing paste to help get a solid seal on the samosas. Once you take the samosas out of the cooking oil place them on some paper towel or kitchen roll to allow any excess oil to be soaked up.
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Add commentIngredients
- CRUST
- 1 cup flour
- 3 tblsp oil
- water
- to taste salt
- STUFFING
- 5 potatoes boiled, mashed
- 1 cup peas boiled
- 1 green chilies, finely chopped
- 1 tsp ginger, crushed
- 1 tbsp coriander leaves
- ½ tsp garam masala
- ½ tsp red chili powder
- to taste salt
Method
- HOW TO MAKE THE CRUST:
- 1.Knead the dough using water and oil mixing and add the salt as you go.
- 2.Cover and set the dough aside for about 20 minutes.
- STUFFING:
- 1.Some people like to blend all the ingredients together for the stuffing. I prefer just to give it all a good mix together with my wooden spoon.
- ASSEMBLING AND COOKING THE SAMOSAS
- 1.The most popular shape for makling the samosas is a cone shape.
- 2.Now you need to start by filling the cone shape from the wide end. Make sure that they are sealed otherwise the inside will spill out while cooking.
- 3.Now heat the oil for deep frying to a hot temperature. Do not over heat as the oil will bubble up hen the samosa are dropped in and this can be quite danderous.
- 4.Allow the samosas to cook in the oil until they are a deep yellow, almost brown colour.
- 5. Scoop out of the oil with a spoon allowing any excess oil to drain off.
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1 Comments
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Add commentThe Saga team Mon Apr 27 2009 • Reply
I love samosas. This sounds great.