Do I need to describe what a Samosa is? “No, rectangular pastry filled snack, that we just love” I hear you say.
The fact is the samosa, is like the Indian pasty, comes in various sizes, fillings and crusts. Though maybe not as fulfilling as a pasty, so you need a few of them.
The samosa today is readily available through restaurants, deli's, supermarkets and a huge range of frozen products available from your local south Asian grocer. Though there’s nothing quite like home made samosas, “Oh No”, I hear you say, trust me, it’s not that hard to do either and you can use your own filling.The recipe below is a quick and easy one, using ready made frozen samosa pads, why not give it a go!
Pea's & Potato Samosas served with Tamarind Chutney
Ingredients
1kg Potatoes (King Edward)
200gm Garden Peas
Taj Samosa Pads (30) sheets
1tsp fennel seeds
1tsp coriander seeds
½tsp ground white pepper
15gm grated ginger
1tsp sugar
1tsp salt
4 green chillies, remove seeds to tame
20gm fresh coriander, finely chopped
1tbsp fresh lemon juice1tbsp plain flour
100ml water
Makes around 20 samosas
Preparation
Cook the potatoes first, with skin on preferably in cold water with a pinch of salt. You want them just cooked throughout, check with a knife before removing from the heat, place in a colander to get rid of any excess water, allow to cool before peeling.
At the same time you could do the same with the peas, boil until soft. Remove water and leave to one side.
Heat up a flat griddle or frying pan, once hot add the coriander and fennel seeds and roast for a few minutes until brown, remove and leave to one side.
Use a fairly large bowl, place the potatoes in first, then sprinkle in the roasted whole coriander, fennel seeds, chillies, grated ginger, fresh coriander, ground white pepper, salt, sugar and fresh lemon juice. Using a fork mix all the ingredients together breaking up the potatoes like a mash. Add in the peas and mix again, leave aside covered.
Before you can start filling the potatoes the frozen samosa pads will need to be thawed, place on a plate with a damp towel over, for around 30 minutes.
Meanwhile in a little bowl, add in the plain flour and pour in the water, using a spoon mix well to form a paste. Leave aside.
How To Fill A Samosa.
I have used Taj Samosa Pads in this recipe as they make a wonderful soft yet crispy shell.
Diagram: Taj Samosa Pads
1. Carefully peel off one samosa leave from the batch and leave the rest under the damp towel. I always use a plate, so place the leave down as shown in stage 1.
2. First fold as seen above.
3. Before the second fold, using a finger take a little of the plain flour paste and apply to the bottom edge, before completing the fold. Slide finger above pressing down the edge.
4. Carefully pick up and start filling the samosa with the filling. Gently pack in, as well as squeeze into the edges. You will be quite surprised how strong the samosa pads can be when packing and won't break that easily, may take a few times to get it right though.
5. Before closing the top, again paste up the edges.
6. Check samosa through, making sure that all edges are sealed, otherwise seal with the plain flour paste and your finger. Also make sure that all corners are sealed and don't have any holes, important, as this stops oil from seeking in when frying, which can lead too them breaking up.
Frying
Heat up the oil in a good sized deep frying pan on a medium heat. You want the oil hot, not extremely hot or smoking, just a good temperature for frying, try adding one samosa.
The samosa should bubble away gently without changing colour to quickly, this means the oil is to hot and you need to turn down the heat slightly. It should take around 2-3 minutes of frying time to gently turn the above colour as well as knowing the inside is cooked.
Remove to a plate with kitchen towels, to drain away excess oil for 2 minutes, before serving hot.
Tips
Use a light oil like sunflower when it comes to frying which can make all the difference, in the taste of your samosas.
