Samosas

This is how I make them anyway.

You will need:

  • Samosa pastry (ask at your local wizzo Indian grocers or they might have frozen spring roll pastry at the supermarket, it is the same stuff basically. Ideally, go to ‘Goodeats’ in Long Lane, Finchley, where the man is really friendly and has loads of delicious Indian snacks and ingrediments. I am not affiliated with him though except that I like his shop, and enjoy eating its contents.)
  • Potatoes
  • Chick peas
  • Regular peas
  • Some meat if you like it
  • Optional sweetcorn
  • Green chillis
  • Seasoning: you can use whatever you have, I like to crush up some cumin and coriander seeds, and then add some fresh coriander, which I always have in massive bunches around the kitchen, because it is delicious. Lots of chilli powder if you like your samosas spicy.

How to make:

  • Boil the potatoes
  • While they are boiling, cook the vegetables and/or meat.
  • Defrost the samosa pastry but do not let it dry out too much, keep it in the wrapper or wrap it in a damp teatowel. If it dries all the sheets stick together and then it is a pain to separate them.
  • Mash the potatoes and drain the veg and bosh everything together in a big pan with the seasoning.
  • Add enough water to give it a nice mushy clumpy consistency, not too wet, not too dry.
  • In a wok or big frying pan, heat enough oil for deep-frying.
  • Take a strip of pastry and put a spoonful of goo at one end and then roll the other end around it in a roughly triangular sort of shape. Brush the loose end of the pastry with water and press to seal it.
  • When you have made enough samosas, pop them into the oil three or four at a time and fry until crispy and golden. The oil must be nice and hot as otherwise the samosas will just disintegrate into limp, sad little parcels. Let it heat up again for a few minutes in between each batch.
  • Dry on kitchen paper.
  • Using a hand or other instrument, put each samosa into the large hole in the front of your face and chomp thoroughly until eaten. Wash down with LAGER or other cold, fizzy beer.

Samosas are great because it is like a little curry pack lunch. They are also delicious cold, if not more so. The nice thing is you can make the goo and keep it in the fridge and make a fresh little batch of samosas whenever you want them, or if a tall handsome curry-loving man comes round to visit, such as me.

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