samosas recipe

A selection of highly samosas recipe spiced vegetables in a pastry casing makes these samosas a delicious snack at any time of the day.
Makes 30

1 packet spring roll pastry. thawed and wrapped in a damp towel

vegetable oil, for deep-frying

For the filling
  • 3 large potatoes, boiled and
  • coarsely mashed
  • ¾ cup frozen peas, thawed
  • ¹⁄³ cup canned
  • Sweetcorn, drained
  •  ground coriander 1 Tsp
  •  ground cumin 1 tsp
  • 1 Tsp amchur (dry mango powder)
  • 1 small onion, finely chopped
  • 2 green chilies, finely chopped
  •  coriander leaves chopped 2 tbsp
  • 2 tbsp mint leaves, chopped
  • juice of1 lemon
  • salt. to taste
  • chili sauce, to serve
1. Toss all the filling ingredients together in a large mixing bowl until they are all well blended. Adjust the seasoning with salt and lemon juice, if necessary.
2. Using one strip of pastry at a time, place 15ml/1 tbsp of the filling the mixture at one end of the strip and
diagonally fold the pastry up to form a triangle shape.
3. Heat enough oil for deep-frying and fry the samosas in small batches until they are golden brown. Keep
them hot while frying the rest. Serve hot with chili sauce.

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