Samosas

I love Indian food. This recipe I have been making for a really long time.  I got it off the internet somewhere I don't remember so if it is yours thank you! and let me know so I can give you the credit you deserve!

Vegetable Samosa FIlling

1 Potato finely diced (5 to 10 mill cubes)
1 carrot finely diced - as above
2 cloves of crushed garlic.
1 Onion finely chopped
1 Cup of frozen peas
1 tblspn vegetable oil
2 tspn curry powder or your own spices according to taste
Salt, Pepper to taste.
100ml of vegetable stock.

Heat the oil in a frying pan, add the onion and garlic, mix in  the spices and fry until soft. 

Add the vegetables, seasoning and stir well until coated. 

Add the stock, cover and simmer for 30 minutes until cooked.

Making the Samosa Pastry

You don't have to make your own pastry. You can simply buy some ready-made pastry from the shop. For samosas you want to fry, use Filo Pastry and for samosas you want to cook in the oven use Puff Pastry. 

This recipe will make enough pastry for 24 samosas and you will need:

225gm.( 1cup) plain flour
2 tspn. salt
2tblspb. vegetable oil
80 ml (around 3/4 cup) warm water.

Mix flour and salt into a bowl. Make a well into the centre and add the oil and enough water to make a firm dough. Knead the dough on a floured surface until smooth and roll into a ball. Cover in plastic wrap and set aside at room temperature for 30 minutes.

Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15 cm. Divide this circle into two equal pieces with a knife.

Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge.

Fill the cases with a tblpns of your chosen mixture and press the two dampened edges together to seal the top of the cone. (You don't have to make the scone shape.... as long as all the filling is covered it will cook just fine)

Deep fry the samosas in hot oil until crisp and brown take out and drain on a paper towel. Restaurants serve these with a mint chutney or a sweet sauce. I prefer the chutney but have never attempted it. I just squeeze lemon juice on each bite.