Starter Recipes > Vegetable Samosas
Starter - Vegetable Samosas
Main Course - Braised Beef with Chestnuts and Celery
Dessert - Lemon and Ginger Cheesecake
4 tablespoons frozen peas
3 tablespoons vegetable oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 teaspoon garam masala
2 teaspoons mild curry powder
1/2 teaspoon cumin seeds
2 teaspoons lemon juice
salt and pepper to season
vegetable oil for shallow frying
coriander sprig to garnish
mango chutney to serve
oil for deep frying samosas
pastry made from:
2 cups (8oz) of all purpose flour
1/4 cup (2oz) butter
warm milk to form a dough
(see measure conversions for more information)
- Add the peas and cook for a further minute.
- Drain well.
- Heat the oil in a frying pan.
- Add the onion, potato and pea mixture, garlic and spices and fry for 2 mins.
- Stir in the lemon juice and cook gently, uncovered for 2 mins.
- Remove from the heat.
- Lightly mash the mixture.
- Season and check seasoning.
- Knead the pastry dough lightly and divide into 6 portions.
- Form each into a ball and roll out on a lightly floured surface to a 7 inch round.
- Cut each one in half.
- Divide the filling equally between each semi-circle of pastry, spreading it out to within 1/4 inch of the edges.
- Brush the edges of pastry all the way round with water and fold over to form triangular shapes, sealing the edges well together to enclose the filling completely.
- Fry the Samosas, a few at a time, turning frequently until golden brown and heated through.
- Garnish with coriander sprigs and serve hot.
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This recipe is part of the January 2007 Recipes Menu
Starter - Vegetable Samosas
Main Course - Braised Beef with Chestnuts and Celery
Dessert - Lemon and Ginger Cheesecake
How to make vegetable samosas:
Here is a light and tasty Indian style starter to open the meal.
Ingredients
2 large potatoes, peeled and diced4 tablespoons frozen peas
3 tablespoons vegetable oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 teaspoon garam masala
2 teaspoons mild curry powder
1/2 teaspoon cumin seeds
2 teaspoons lemon juice
salt and pepper to season
vegetable oil for shallow frying
coriander sprig to garnish
mango chutney to serve
oil for deep frying samosas
pastry made from:
2 cups (8oz) of all purpose flour
1/4 cup (2oz) butter
warm milk to form a dough
(see measure conversions for more information)
Method
- Cook the potatoes in boiling water until just tender.- Add the peas and cook for a further minute.
- Drain well.
- Heat the oil in a frying pan.
- Add the onion, potato and pea mixture, garlic and spices and fry for 2 mins.
- Stir in the lemon juice and cook gently, uncovered for 2 mins.
- Remove from the heat.
- Lightly mash the mixture.
- Season and check seasoning.
- Knead the pastry dough lightly and divide into 6 portions.
- Form each into a ball and roll out on a lightly floured surface to a 7 inch round.
- Cut each one in half.
- Divide the filling equally between each semi-circle of pastry, spreading it out to within 1/4 inch of the edges.
- Brush the edges of pastry all the way round with water and fold over to form triangular shapes, sealing the edges well together to enclose the filling completely.
- Fry the Samosas, a few at a time, turning frequently until golden brown and heated through.
- Garnish with coriander sprigs and serve hot.
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If you have a question or comment relevant to this page, then please post it below.
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