Samosa recipe?

Question

Has anyone got an easy recipe for samosa's one that you have actually used and not copy pasted from google. thankyou

Answer 1

Samosa Recipe

Ingredients

4 large white potatoes, boiled, peeled and mashed

1/2 cup boiled and drained green peas

1 1/2 tsp cumin seeds

1 tsp amchoor(mango powder)

1 tsp red chilli powder

1/2 tsp saunf(fennel)powder

1/2 tsp garam masala powder

1 tablespoon chopped cashewnuts

Salt to taste

3 cups maida(all purpose flour)

1/2 cup maida, for rolling out

1 tablespoon heated ghee or oil

Oil for deep frying the samosas

1 tablespoon ghee(clarified butter) for the stuffing

1 small bowl of cold water

Method

Heat the ghee for the stuffing and add the cumin seeds and

cashewnuts.

When the seeds splutter add the dry powders and fry for 10

seconds.

Add the mashed potatoes and green peas and mix well.

Mix in salt to taste.

Fry on a low flame for about 10 minutes.

Set aside.

Prepare the cover for the samosa by combining

the maida, hot ghee or oil and salt to taste.

Add enough water and knead the dough.

Set aside for about 10 minutes.

Divide the dough into round portions.

Take each portion and coat it with some maida so that

it does not stick to your hands.

Roll it into a not too thin perfect round.

With a pizza cutter, make 2 semi circles with the round.

Take one half circle. Dip your index finger into the cold water

and apply it to the straight edge of the semi circle.

Now hold the semicircle in your hand.

Fold the straight edge , bringing together the watered edges.

Seal the watered edges.

You should now have a small triangular maida pocket.

Stuff it with the potato mixture and now water-seal the

upper edges.

Repeat for the rest of the dough.

Deep fry in oil till golden brown and serve

with mint chutney.

Do not overheat the oil, since this will cook only the

outer maida covering and the inner layer will remain

ncooked even if the samosa has turned dark brown

on the outside.

Answer 2

Yes - I have made them before and I got the recipe from my sister-in laws who are indian:

MEAT SAMOSA

Mince lamb

Peas

Salt

Butter

onion

garlic

ginger

chillies

haldi (tumeric)

garam massala

1) Brown the onions in a BIG k**b of butter (or ghee) (cook slowly until they are very brown)

2) Add garlic, ginger & chillies  cook for another couple of mins or so

3) Add mince and brown

4) Add salt to taste

5) Add peas

6) Add haldi, it depends on how much mince you've got really.  I don't do measurements but I'd say anywhere between 2 - 4 tsp

7) Add garam massala about half of the amount of haldi

Cook on low for about 45 mins to an hour.

Let Keema mixture Cool

Pop into filo pastry sheets and make up samosa

Bake until Golden (maybe brush them with melted butter).

You can make veggie ones as above - substitue the meat for potato, onion, carrots, peas etc - just chop big veg up small.

You could also add things like fennel or coriander seeds - just grind them up in a pestle and mortar before adding.

Enjoy!

Answer 3

1 large onion, chopped

2tbsp sunflower oil

3cm root ginger, peeled and grated

1 medium carrot, grated

2tbsp  Mild Curry Powder

1 large cooked potato, diced

100g frozen peas

2tbsp chopped fresh coriander

1tbsp lemon juice

8 sheets filo pastry, chilled

Cook the onion in 1tbsp of the oil until soft. Add the ginger, carrot and curry powder and cook on a low heat, stirring, for  minutes. Add the potato, peas, coriander and lemon juice and stir gently to mix.

Preheat the oven to 190C/170C Fan/Gas 5. Cover the pastry with a damp tea towel. Remove a sheet, fold in half lengthways and brush with oil. Put an eighth of the mixture at one end and fold the corner of the pastry over to cover in a triangle. Continue folding in a triangular shape, so all the pastry is used. Repeat with the rest of the sheets.

Put on two baking trays and brush with oil. Bake for 15-20 minutes.