It took me years to start making samosas because I thought they were too hard to make. I assisted my mum and must have been the best roller of pastry.
One day I asked her for the recipe. I recommend having a go. You can make them as bland or as hot as you prefer.
See the pictures of how I made mine.
Make the pastry first - 200g of plain flour. Half teaspoon of salt. One tablespoon of cooked oil and 75 ml warm water.
Next is the filling - made from mashed potatoes, peas and spices. I usually find two large potatoes and about half a cup of petit pois peas are plenty.
Method:
1. Put flour into a bowl and add cooked oil and salt. Use the rubbing method to mix to ensure the oil isn't left sitting in lumps. I find not using a mixer is more thorough.
2. Slowly add the warm water. You want to form a stiffish dough because after it's been resting for around 30 minutes, it does soften. I usually pop it into a food bag and set it aside. If dough is too soft then pop it into the fridge and only get it out when you're ready to roll it.
3. If you prefer your potatoes with skins on that's fine. You want a firm, dry mash. To the mash mixture of potatoes and peas add the spices according to your personal taste because the types of potatoes do vary in taste. I add almost two teaspoons of salt. One teaspoon of chilli powder. Half teaspoon of tumeric. One teaspoon of garam masala. Half teaspoon of cumin powder.
4. Mix it thoroughly and taste. Add extra as necessary and leave aside to cool.
5. In a small bowl make a bit of paste with flour and water for sealing the edges so the triangles don't split open when they are being fried.
6. Divide your dough into two halves and quarters etc until they are golf ball sized.
7. Sprinkle a little flour to the pastry board to help roll out. Roll the dough thin (see pictures above). Cut the disc in half. Make a triangle shape (similiar to making a piping bag) and seal the edge with flour paste and squeeze together, leaving the top open.
8. Hold the pastry shape in your hand and spoon in the filling mixture. Don't over fill. Use the flour paste to seal.
9. When I have four triangles filled and sealed, I get the oil ready.
10. To test the oil is neither too hot or too cool, drop a pea-sized bit of dough into it. If it rises immediately but isn't dark brown, then the oil is ready. Ease each one in carefully. They go down and sizzle and then rise. I usually turn them over a few times. When they are a nice golden brown, I take them out and place onto a plate already prepared with tissues to soak up the excess oil.
11. They can be eaten with many different sauces or just as they are.
Want to be healthier? Want to keep it simple?
Then try ready made shortcrust. I tried it and then cooked the samosas in the air fryer. They were a nice colour, crispy and very tasty. Let me know what you think.
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