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Thursday, 7 July 2016


As the weather turns even bleaker and colder one tends to stay indoors and perhaps if you are like me
cook. I have just made for the umpteenth time some delicious Samosa. These wonderful savoury little snacks involve a little bit of work if you wish to make your own pastry. You can also use bought pastry but the taste isn't quite the same but less work of course.
They can be made as vegetarian or meat. I like both but probably tend to do the meat option more.
We cooked the vegetarian way in Jaipur which is just as yummy . The Indians also use ghee a lot which changes the texture of the pastry. They are great to have in the freezer as a standby for entertaining or pre dinner drinks. Tasty filling and usually generate a bit of chatter as people haven't had them a lot and love them. Serve with a very good chutney or a simple plain yoghurt with mint.
The chilli component is up to the individual and could be omitted if wanted. The meat filling can be done ahead as well.

1 1/2 cups plain flour
1/2 teaspoon of salt
1 tablespoon of oil or ghee
1/2 cup warm water

You can also use spring roll wrappers if you want.

Sift dry ingredients into a bowl make a well and add the oil and water. Mix it all together from the inside out. Once all combined knead the dough for about 10 mins Set aside and cover with glad wrap whilst cooking the filling.

500 grams of minced beef
2 small onions finely chopped
2 cloves garlic finely chopped
2 teaspoons finely chopped ginger
1 small potato finely diced
1/2 cup green peas
1-2 green chillies
2 teaspoons garam masala
1-2 teaspoons salt
2 tablespoon chopped coriander
2 tablespoons chopped mint
1 tablespoon oil
1 cup warm water
2 teaspoon salt
Oil for frying

Vegetarian filling

Omit the meat and add cashews and raisons if desired

Fry the onion and garlic with the ginger in the tablespoon oil. Add the salt and garam masala and the chillies. Stir through the minced beef until it changes colour. Add the potato and peas and the cup of water. Cover the pan and cook until the liquid has absorbed.
If you wish to add pre cooked potato and peas wait to add after the meat is cooked.
When cooked adjust seasoning you can add more salt and garam masala . Stir through the chopped mint and coriander. A favourite ingredient is mango powder but it isn't easy to obtain here. If you can get it use 1 teaspoon. Let the mixture cool.

For the pastry divide into small pieces. Roll out into a circle about the size of a saucer or 4inches approximately. Cut the circle in half.
Take each semi circle and fold diagonally into a cone. Place a teaspoon of filling into the cone and seal edges with a little water.

If using spring roll wrapper. Cut into strips lengthways approx 2 1/2 inches wide. Place a teaspoon of the filling at one end and fold diagonally over a couple of times to form a triangle. Seal with water and a beaten egg.

To cook they are deep fried. the process is quite quick in a hot oil as the pastry is all that needs to be cooked. I use a wok to do it in as it is deep. They will float to the surface and be puffed up. Drain on absorbent paper and serve hot with accompaniments.

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