Wednesday, 2 October 2013

Samosas - Easier Than You Think



On Sunday it was my Dad's birthday. To celebrate we had the gang over for curry night, everyone brought a dish and we create a feast of delicious Indian food. As well as our coconut prawn curry, Mum and I decided we would try our hand at making Samosas from scratch.

I plan to show you below how easy it is to create your own delicious samosas, starting with a simple bit of flour, water and oil and creating a large plate of perfectly fried bites you and your friends will demolish.

As the filling can be quite varied and it depends on what you are wanting to create, I will focus on the pastry making process.


To start the pastry mix together 2 cups of plain flour, 2 table spoons of canola or vegetable oil, 3/4 cup of water and a pinch of salt.



Once mixed knead the dough for 10 minutes before covering and resting for 15 minutes. We are creating quite a tough dough so be sure to use a little elbow grease whilst kneading.


Once the dough is rested, cut into 6 equally sized pieces and shape each piece into a disc before rolling into a 20cm diameter


Layer the larger circles smearing a little oil and flour between the layers to stop them sticking.


Press the edges of the circles together and roll out the dough into a larger 30cm circle.



This recipe makes 24 medium sized samosas. If you wanted to create smaller ones simply cut the dough into more pieces and create smaller equally sized pieces.


Place the layered dough on a pan warmed to a medium heat. Cook for roughly 2 minutes until the colour starts to change.



At this stage flip the dough over and heat on the other side.



Cut the circle into quarters and cover with a damp towel to prevent from drying.


Prepare a paste or glue by mixing together 1/4 cup of flour with 1/4 cup of water.


On a table, place the point (right angle) away from you. 



Bring one side to the middle of the triangle as shown and smear glue on the edge before bringing the other side to overlap and create a little pocket. 


Hold the pocket in your hand and fill with a filling of your choice before tucking the side closest to you over the filling.


Apply your flour glue to the top point before folding over to create a triangle.








Place all folded samosas on a plate covered with your damp cloth until you are ready to cook.



 Simply shallow fry (in canola or vegetable oil) your samosas until golden and crisp on each side.


Place on paper towel to remove excess oil and serve!


We used a simple potato and pea filling made from fried diced potatoes and onions and peas, sautéed with spices to taste. We included 2 teaspoons garam masala, 1/2 teaspoon turmeric, 1/2 teaspoon chilli powder, mustard seeds, salt and pepper, and a drizzle of lemon. We then allowed this mixture to simmer away with a cup of water until the vegetables become soft and begin to break down.


There are so many recipes and variations on a filling, I feel it is really up to you and your tastes!

A great night was had by all. For desert my dad requested a cheesecake which went down a treat!
I will post the recipe in the next few days, so don't go anywhere - it will be one you wont want to miss.

I should also point out that the soundtrack to my afternoon of cooking was the soundtrack to James Bond! Nothing like receiving a birthday box-set of all 23 Bond movies to keep you entertained while your loved ones slave away in the kitchen ;-)


Ingredient List:

Samosa Pastry

2 cups plain flour
1/4 teaspoon salt
2 tablespoons canola or vegetable oil
3/4 cups water

Plus - oil and flour for dusting the layered dough.


No comments:

Post a Comment