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Home made Samosas

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Who doesn’t like a homemade handmade samosas? Be it vegetable or meat filled, this much loved Indian snack, can be served as a starter, or a canapé , taken in a picnic hamper or even a midnight snack…should they last that long! 

Home made filling and homemade pastry. Yum, you will not look at a shop bought samosa the same way ever again.
When I make samosas (which is not often), it means the filling and the pastry! The most time consuming part of making samosas is when you are making the pastry from scratch.

Nowadays, ready made pastry makes the task easier and quicker, just follow the instructions on the pastry packet for folding and sealing techniques. These will be perfect ‘triangular’ in shape; you will see the difference: in homemade pastry, it is made from half of a ‘circular’ pastry; then folded to make a triangle, leaving a small edge loose, as mine are.

The recipes I share, are for the fillings. If you would like the recipe for the pastry, please leave a comment.

Vegetable Filling

Ingredients:

Vegetable filling
  • 4 small waxy potatoes 
  • 1 small carrot 
  • sweetcorn, handful (frozen or tinned)
  • peas, handful (used frozen)
  • 1 shallot 
  • paste of fresh ginger and green chillies
  • ground turmeric
  • ground cumin
  • a pinch of garam masala
  • a pinch of mango powder
  • salt to taste
  • spring onion and coriander to garnish
  • 2 tbsp sunflower oil
  • 1/4 tsp each of cumin and mustard seeds

Method:

  • Peel and dice (quite fine) potatoes, carrots and shallots.
  • Roughly chop sweetcorn kernels.
  • Once chopped keep all vegetables in individual piles on the chopping board or in separate bowls.
  • Heat a small pan, warm through cumin and mustard seeds, add oil and allow to infuse together. 
  • Add potatoes and carrots, give a good stir, coating the vegetables with the infused oil.
  • Turn the heat slightly low and add the ginger chilli paste, turmeric, cumin and salt. Place a lid, do not stir for 20 seconds or so (allows the steam to ‘wet’ the dry spices, so they do not burn when stirred).
  • Add sweetcorn and frozen peas giving everything a good stir.
  • Approx. 15 minutes later; check a small piece of potato, if it gives but not fully, take the mixture of the heat; add garam masala and mango powder. allow to cool slightly. Finely adding shallots, spring onions and coriander, give a final stir.
  • DO NOT place the lid back on. Allow to cool completely.
  • Once cooled your pastry is ready to be filled, this will make around 20 small samosas. Keep covered under a tea towel until ready to fry. Fry until golden brown. 

Homemade  Vegetable Samosas

                              ———————————————

                                

Lamb mince filling

Lamb Filling

Ingredients

  • 300g of minced lamb
  • 1 small onion
  • 2 small waxy potatoes
  • 1 tbsp sunflower oil
  • Ginger, garlic and chilli paste
  • 1tsp cumin/coriander powder
  • 1/2 tsp turmeric
  • 1/4 tsp red chilli flakes
  • a pinch of garam masala
  • a pinch of mango powder
  • salt to taste
  • coriander to garnish

Method:

Samosas ready for the fryer
  • Peel and dice the vegetable and keep to one side in separate bowls.
  • Heat a non stick pan, add oil and mince 
  • Stir frequently until all the mince is coated in oil.
  • Once meat has browned and all water as evaporated, turn the heat slightly low and add the ginger chilli paste, all spices except garam masala and mango powder. 
  • Place a lid and do not stir for 20 seconds or so (allowing the steam to ‘wet’ the dry spices, so they do not burn when stirred in).
  • Stir the mixture well and add 3 tbsp of water,allow to cook for approx. 30 minutes on a low heat, stirring occasionally.
  • Once you see oil separate away from the mixture add the diced potatoes, stir and cover allowing to cook a further 10 minutes.
  • Take off the heat , allow to cool slightly add diced onion and coriander and sprinkle on the garam masala and mango powder and give a good stir.
  • Allow to cool completely with the lid off.
  • Once mixture has cooled down, prep your pastry, ready to be filled making around 25-30 small samosas. 
  • Keep covered under a tea towel until ready to fry. Fry until golden brown.

Home made Lamb Samosas

Serve with Homemade mint yogurt dip and a wedge of fresh lemon.



Enjoy x   

                                                                  

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