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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Comment Script
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.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Starter Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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