Vegetable Samosa
INGREDIENTS
- For the filling:
- 1/3 teaspoon Garam Masala
- 1/3 teaspoon red chilli powder
- 1/2 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 tablespoon oil or ghee
- 1 pinch asafoetida
- 1/3 teaspoon cumin seed
- 1 tablespoon minced ginger
- 4-5 cloves garlic, chopped finely
- 1 green chili, seeds removed
and chopped - 1/2 cup frozen or fresh peas
- 500g cooked, mashed potato
- 1 tablespoon coriander leaf,
finely chopped - 1 teaspoon lemon juice
- 3 teaspoon flaky sea salt
- For the wrapper:
- 250g all-purpose flour
- 3g nigella seed, crushed in your hand
- 3g salt
- 2+1/2 tablespoon vegetable oil
- 100ml water
METHOD
To make the filling:
Mix the spices to a paste
in 1/4 cup of water then
in a pan, heat the oil to medium heat and add the asafoetida and cumin seed and cook, stirring for a minute before adding the ginger, garlic & chilli.
Fry for 2 minutes, stirring all the while before adding the spice paste and cook for 3 minutes stirring all the while. Add the peas, cooking a further minute.
Add the mashed potato, coriander, lemon juice
and salt. Stir to combine and check the seasoning. Allow to cool.
To make the wrapper:
Combine the flour,
nigella seed, salt and oil
in the bowl and rub the ingredients together with the palm of your hand. Slowly add the water,
about 25ml at a time and stir with your hands bringing the ingredients together for a tight dough, knead for 3-4 minutes.
Roll the dough into the shape of a thick sausage then place on a lightly floured tray and cover with a cloth and allow to rest for 20 minutes or until needed.
Divide the dough into 10 and flatten slightly. Using a rolling pin, roll each disc to an oval shape 3 millimetres thick. Cut the oval in half from left to right. Place the straight edge of the pastry onto your palm along the edge of your pointing finger. Moisten ½ cm of half of the straight edge with water rubbing to make the edge sticky then bring the 2 edges together to make
a cone shape.
2/3 fill the cone with the filling then moisten half
of the top edge once again and bring the top together making a small pleat on
the edge opposite the join of the cone. Cover with
a cloth.
You can choose to either fry or bake the samosas.
To fry, set an electric frying pan to medium to high heat and add 1 litre of vegetable oil. (a flat piece of the dough should form bubbles and come slowly to the surface when at the correct temperature).
Fry the samosa for 5-6 minutes or until golden brown.
To bake the samosas, baste with oil
and place in a 180°C oven for 20 minutes or until golden brown.
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