Vegetable samosas
Surprise your party guests with these authentic Indian pastries – ideal served as canapés or as a starter.
Ingredients
- For the pastry
-
375g/13oz plain flour
150g/5oz self-raising flour
125g/4½oz butter
- For the filling
-
4 tbsp vegetable oil
2 medium onions, finely chopped
pinch panch phoran
3 large potatoes, diced
100g/3oz peas
1 tsp ground turmeric
1-2 green chillies, finely chopped
salt
vegetable oil, for deep-fat frying
Preparation method
-
For the pastry mix the plain flour, self-raising flour and butter in a bowl. Add a splash of warm water and knead well to make an elastic dough.
-
Form the dough into small balls and roll each out into a circle. Cut each into two half-circles. You should have 24 half-circles.
-
For the filling, heat the vegetable oil in a frying pan. Add the onions and punch purun and fry until the onions are golden-brown. Add the potatoes, peas, turmeric and chillies, and season with salt. Cook the mixture over low heat, stirring regularly, until the mixture is soft.
-
Add a teaspoon of the filling to the middle of one semi-circle and fold into a triangle. Repeat to use up all the dough and filling.
-
Half-fill a deep, heavy-based pan with vegetable oil and heat until a breadcrumb dropped in sizzles and turns golden-brown in 30 seconds (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the samosas in small batches for 4-5 minutes, or until golden-brown and crisp. Remove from the oil with a slotted spoon and drain on kitchen paper. Serve.
