Samosa.
Deep fried pastry parcels with a spicy meat or vegetable filling.
You can use ready made filo pastry if you prefer.
Ingredients.
225g /8oz of plain or wholemeal flour.
3 tablespoons of ghee.
1/2 a teaspoon of salt.
About 250ml /8floz of milk, soured with a little lemon juice.
Vegetable oil for deep frying.
For the filling 1 recipe for Vegetable Kheema, or Lamb or Beef Kheema.
Method.
1. Sift the flour and salt into a bowl, rub in the ghee, then gradually stir in the milk to form a stiff dough. Wrap in clingfilm and chill until required.
2. Break the dough into pieces about 2.5cm /1 inch in diameter.Roll out on a floured surface into very thin circles, then cut each circle in half.
3. Spoon a little of the filling into the centre of each semi circle, then fold inhalf to make a triangular cone shape, enclosing the filling.Moisten the edges of the dough with a little milk and seal with the tip of a fork.
4. Heat the oil and deep fry the samosas a few at a time, for about 1 minute or until the pastry is golden, drain on kitchen paper and serve warm with a chilli or chutney dip.
Makes about 24.
Vegetable and Cashew Samosa.
A delicious variation of the samosa.
serve them hot as a starter or cold as a tasty snack.
Ingredients.
350g / 12oz of potatoes, diced.
125g /4oz of frozen peas.
3 tablespoons of vegetable oil.
1 onion, chopped.
2.5cm / 1 inch piece of ginger root peeled and chopped.
1 garlic clove, crushed.
1 teaspoon of garam masala.
2 teaspoons of mild curry paste.
1/2 a teaspoon of cumin seeds.
2 teaspoons of lemon juice.
60g / 2oz of unsalted cashew nuts chopped coarsely.
vegetable oil for shallow frying.
Salt.
1. Cook the potatoes in a saucepan of boiling, salted water for 5 minutes. Add the peas and cook for a further 4 minutes or until the potato is tender. Drain well, heat the oil in a frying pan, add the onion, potatoes and peas, also the ginger, garlic and spices and fry for 2 minutes. Stir in the lemon juice and cook gently, uncovered for 2 minutes. Remove from the heat,slightly mash the potato and peas, then add the cashews, mix well and season with salt.
Make the pastry as above or use ready made filo pastry, and make and fry the samosas as above.
Makes about 12.
