Pastry:
500g plain flour
3tsp baking powder
1/2 tsp salt
large pinch curry powder or turmeric
80g chilled diced butter/cooking marg
Filling:
glug vegetable or olive oil
1 small onion finely chopped
2 garlic cloves crushed
2 cm piece of ginger, crushed
1 - 2 chili, optionally de-seeded and finely chopped (depends on your spice tolerance!)
About 400g leftover cooked potatoes roughly chopped(small cube and microwave if making from raw)
can substitute with other cooked root veg - sweet potato and carrot are good but sweeter than using regular potato
75g frozen peas
1tsp garam masala or mixture of cumin and coriander
1 - 2 tsp Pataks curry paste or to taste
2 tbsp fresh coriander choped
oil for deep frying
1. For filling, heat oil and cook onion garlic ginger and chili and curry paste for 3 - 4 mins until softened and golden, not burnt. Add spuds, mashing down roughly.
2. Add the peas, garam masala and salt to taste.
3, Remove from heat and stir in the coriander (filling freezes well if you have too much for the pastry).
Leave the mixture to cool (if it's too hot it will make the pastry melt).
For pastry, whisk together the flour salt and curry powder, then rub butter into flour mixture. Stir in about 300ml water and knead to form a soft dough.
4. Take 60g lumps of dough and roll into balls.
5. Roll out each piece of dough into a circle (mine are not very circular as you can see), cut in half, then fold as in the photos to make a cone shape.
6. Spoon some of the filling into the centre, filling almost to the top, then pinch the top edge shut, pressing edges gently to seal.
7 Deep fry the samosas in about 5cm oil in a deep frying pan for a bout 3 minutes, turning until crisp and golden. Serve with the raita.
Raita
plain yoghurt
sliced onion
squeeze of lemon juice
chopped fresh coriander and mint
1/2 tsp sugar
chopped cucumber
optional small clove garlic, crushed
Mix together.
