Vegetable Samosas

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 8 people
  • Recipe course: Soups and starters

Made with these products:

Serves: 6-8
Preparation Time: 30 Minutes Plus Cooling
Cooking Time: 35-45 Minutes
Tools: K Beater / Multi-Mill

Method

  1. Place the flour and salt in the Kenwood Bowl. Using the K Beater on minimum speed gradually blend in the oil. Gradually add about 90ml (6 tbsp) water and mix to a firm dough. Mix for 2-3 minutes, until smooth. Knead into a ball, cover and set aside to rest, whilst preparing the filling.
  2. Boil the potatoes in lightly salted water for 15 minutes, until just tender. Drain, cool slightly, peel and cut into 5mm (¼ inch) dice.
  3. Using the Multi-Mill, finely chop the onion, in 2 batches, if necessary. Heat the oil in a frying pan, add the onion and fry for 2-3 minutes. Add the carrot and fry for a further 2 minutes.
  4. Using the Multi-Mill, finely chop the ginger and chilli, then add to the pan and cook for a further 2 minutes. Add the ground coriander, garam masala, potatoes and peas and cook for 2 minutes. Finely chop the coriander in the Multi-Mill and stir into the vegetable mix with the lemon juice. Season and set aside to cool.
  5. Divide the pastry into 8 balls. Keep covered until needed. On a lightly floured surface, roll one piece into an 18cm (7 inch) circle. Cut in half. Place a tablespoonful of filling on each semi-circle, dampen the edges with water and fold the pastry to form a cone. Press together the edges and crimp together to seal. Repeat with the remaining pastry and filling.
  6. Heat the oil in a wide deep pan to 180°C/350°F or until a cube of bread browns in 45 seconds. Fry 2-3 samosas at a time for 3 minutes, or until golden. Drain on absorbent kitchen paper, keep warm whilst frying the remainder. Serve garnished with lemon wedges and coriander leaves.

Ingredients

  • 225g (8oz) plain flour
  • 2.5ml (½ tsp) salt
  • 60ml (4 tbsp) vegetable oil
  • For the filling:
  • 400g (14oz) potatoes, unpeeled
  • 1 onion, peeled and quartered
  • 30ml (2 tbsp) vegetable oil
  • 1 carrot, peeled and finely diced
  • 2.5cm (1 inch) piece fresh root ginger, peeled and sliced
  • 1 green chilli, de-seeded
  • 5ml (1 tsp) ground coriander
  • 5ml (1 tsp) garam masala
  • 50g (2oz) frozen peas
  • handful fresh coriander leaves
  • 30ml (2 tbsp) lemon juice
  • salt and freshly ground black pepper
  • vegetable oil for deep-frying
  • lemon wedges and coriander leaves, to garnish

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