I teach this recipe at various cookery schools and the students love the fact that they are so easy to make. Samosa pastry always appear so difficult to make but I have fool proof recipe here which never fails.
½ Carrot peeled and finely diced
½ Potato peeled and finely diced
Sweet corn handful
½ tbsp Sunflower Oil
¼ tsp Garam Masala
½ tsp Coriander Powder
¼ tsp Chilli Powder
Turmeric a pinch
Salt to taste
Fresh coriander leaves
- Take a saucepan and when it’s hot, add sunflower oil and all the vegetables.
- Add salt and put a lid on and cook for 5 to 7 min.
- Depending on the variety of potatoes you use, the time differs. Once the vegetables are all cooked, mash a little to bind them all together.
- Add chilli powder, turmeric, coriander powder and garam masala and mix well.
- Garnish with coriander leaves and let it cool.
2 tbsp of Plain Flour
1 tbsp of Water
- Mix flour and water and make a paste to glue the samosa pastry together. You can use egg as well.
1/2 cup or 65 gms – Plain Flour
A pinch of salt
1tbsp – Unsalted butter – melted
Ajwain seeds or Lovage Seeds – 1/4 tsp optional
1. Mix all above ingredients together and make dough by adding water little by little.
2. Once the dough is kneaded well for 5 minutes, make them into lemon sized balls.
3. Take each ball and roll them into a circle and cut them into half.
4. Bring one corner to the middle and overlap the other corner in the middle and hold the pastry between your fingers in a cone shape. Now add a 2 tbsp of the filling into the samosa wrap and seal the edges with flour paste.
5. Make sure all the edges are sealed. Deep fry them or brush them with oil on either sides and bake them in the oven at 190C for 15 to 20 minutes till they become golden brown but turning them once after 10 to 12 minutes to get crispy samosas.