DIWALI IS TOMORROW! (24th oct) but if you want to make these for the big day they are the perfect way to get the festivities started
Ingredients
Dough:
500g flour
270 water
1 tbsp oil
1 tsp lemon juice
Filling:
2 carrots, diced
4 medium potatoes
3 small onions, diced
150g frozen peas
4 cloves garlic, minced or pounded
3 inch ginger, grated or pounded
1 cinnamon stick
5 cloves
3 dried birds eye chillis, finely minced or pounded
2 tsps cumin
6 green chillis
2.5 tsps salt
2 tsps sugar
3 tsps garam masala
1/2 tsp turmeric
1 lemon, juiced
1/2 cup coriander, leaves only, finely chopped
Method
Dough
Combine the flour, water, oil and lemon juice in a bowl.
Knead for 5 mins until smooth, and allow to rest for 15 mins.
Filling
Boil the potatoes for 10—15 mins until fork tender. Peel the skins and lightly mash—you don’t want a smooth paste, keep it chunky.
Boil the diced carrot for 10 mins until tender, strain and set aside.
Pound the garlic, ginger and chilli in a mortar and pestle, OR you can finely mince / grate it.
In a large pan heat 3 tbsps of oil and add the cumin, cinnamon, cloves and chillies
Add the 3/4 of the onions, leave 1/4 to add at the end.
Cook for 5 mins, until translucent and slightly browned.
Add in the carrots, peas, ginger, garlic and chillies
Stir gently—do not crush the vegetables and cook for a few mins to combine.
Add turmeric, garam masala, salt, sugar and lemon juice.
Stir and cook for 2 mins to cook out the spices.
Add the potato and coriander, gently stir to combine, taste for seasoning
Pastry pre-cooking
Portion the dough into small balls, palm sized, and roll into circles of the same size—to the thickness of a pound coin.
Spread 1 tsp of oil on one of the doughs, and sprinkle with flour.
Layer second circle on top and gentle roll to press together.
Cook the dough on both sides in a saucepan for 30 seconds per side, making sure it doesn’t colour.
Alternatively, you can just cook each circle on one side.
Keep the cooked dough wrapped in tea-towels to prevent them from drying out.
Assembling the Samosa
Mix the flour and water for the glue.
Cut the circles in half, to make two semi circles.
Place one semicircle so the uncooked side is facing the top, and fold the top right corner 2/3 across the middle. Spread the glue (about 1/2 tsp) onto the top facing side and then fold the left corner in to form a triangle.
Press gently to seal, be careful, and remember to close the bottom corner so oil doesn’t flood in.
Fill with 1 tsp of the filling (pick out the cloves and cinnamon sticks) so the corner is filled.
Continue filling the cone 3/4 and close the end with the glue and pressing it together.
Fry in hot oil for 2-3 mins per side until golden brown.
