Samosas

Samosas

By
From
S is for Sri Lankan
Makes
8
Photographer
Kim Lightbody

Ingredients

Quantity Ingredient
300g plain flour
1 teaspoon salt
45ml vegetable oil
300g potatoes, peeled and cut into 1-cm chunks
2 tablespoons vegetable oil
5 curry leaves
2 garlic cloves, peeled and minced
2.5cm ginger, minced
1 leak, thinly sliced
1 1/2 tablespoons Sri lankan curry powder
1/2 teaspoon chilli powder
1 teaspoon salt
100g frozen peas, defrosted
1/2 lime, juiced
1 litre vegetable oil, for frying

Method

  1. Mix the flour and salt together in a large bowl, then add the oil and 125ml water and bring together into a stiff dough. Knead briefly for a few minutes on a work surface. Return to the bowl, cover with clingfilm and leave to rest at room temperature for 30 minutes.
  2. Bring a pan of salted water to the boil. Add the potatoes and simmer for 12 minutes, or until just cooked. Drain and allow the potatoes to steam-dry for 5 minutes.
  3. Meanwhile, heat the oil in a large frying pan, add the curry leaves, garlic and ginger and stir-fry for 30 seconds. Add the leek and stir-fry for 5–6 minutes until it has softened. Add the curry powder, chilli powder, salt and peas and stir-fry for 1 minute.
  4. Gently stir the leek mixture through the potatoes. Season as needed with a little more salt and the lime juice.
  5. Divide the dough into 8 equal portions and roll each into a circle no thicker than 2mm. Place a heaped tablespoon of the filling inside each circle of dough, dampen the edges of the pastry with water, then fold one edge over the filling, then two more to form a triangle. Repeat until all the samosas are made.
  6. Heat the oil in a deep saucepan to 180°C. Carefully add 2–3 samosas at a time into the hot oil and deep-fry for 5 minutes, turning frequently, until golden brown and crisp. Drain on a plate lined with kitchen paper and repeat until all the samosas are fried. Serve hot.
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