Vegetable samosa filling
- 6 tablespoons oil
- 2 teaspoons cumin seeds
- 1 large onion, diced
- 2 teaspoons fresh green chilli, minced
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 teaspoons salt
- 1 teaspoon turmeric powder
- 1kg mixed vegetables, defrosted
- 2 large potatoes, 1cm sized cubes
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- 1/4 cup lemon juice
- 2 tablespoons fresh coriander, chopped
For the pastry
- 2 cups white flour
- 1 cup wholemeal flour
- 1 1/2 teaspoons salt
- 3 tablespoons oil
- 1 1/2 cups boiling water
For rolling the pastry
- 1/4 cup flour (substitute: cornflour)
For the paste
- 2 tablespoons white flour
- 3 tablespoons warm water
- 2 litres oil for deep frying
Montford Estate 2020 Marlborough Pinot Gris
Making samosa is split into a 3 step process. Start with the first step and make your desired filling. This is the spicy vegetable option that is a good classic.
Vegetable samosa filling
In a heavy bottom stockpot heat oil on a medium heat, add cumin seeds and fry for 30 seconds or until darkened. Add onions and cook for 4-5 minutes or until onions are lightly browned.
Add chilli, garlic, ginger, salt and turmeric. Stir paste to infuse masala. Add the mixed vegetables and potatoes, stir to combine and cover. Cook for 12-15 minutes or until potatoes are cooked through.
Add coriander, cumin and sugar. Stirring occasionally, cook for a further 10 minutes, add lemon juice. Allow mixture to cool before garnishing with fresh coriander.
For the building of samosas, please ensure you have made the filling first. The second step is to make the pastry and prepare the paste for folding and creating the samosa.
In a large bowl, combine both flours and salt. Make a well in the middle and pour in oil and boiling water. Combine and knead into a soft dough. Portion dough into 25-30 tablespoon (3cm) sized balls.
Dip ball into either cornflour or white flour. Press on ball with palm of hand to slightly flatten and using a rolling pin, roll each ball into 15cm wide circles.
Heat tarvi, flat plate or a non-stick frypan on a medium-high heat. Cook each side for 20 seconds so pastry slightly cooks. Place and keep cooked pastry in between a folded tea towel to keep from cracking.
Samosa making & Cooking
Prepare the paste by combining flour and water into a gluey consistency.
Cut pastry circles in half and store inside a folded tea towel to avoid cracking.
Using half circle, fold corner up to create a fold in the middle. Point ‘x’ is the middle. Using fingers, paste glue along the red dotted line.
Hold one finger in the middle, point ‘x’ and fold half circle over again to secure case with the glue from step three.
Fill triangle case with 1-2 teaspoon sized portion of desired filling. Paste along the green dotted lines of the triangle flaps at top. Fold over flaps to secure a triangle shape case. Ensure no gaps in corners by gently squeezing the corners closed.
Heat oil in a wok on a medium heat and deep fry samosas for 4 minutes or until crispy and golden. Drain on paper towels.