https://youtu.be/aPcLXGw_gy4

Samosas are an absolutely delicious starter or snack!

This samosa recipe uses a mince meat and potato filling, but you can use whatever filling you like.

Makes 28 | Preparation Time: 1 hour | Cooking Time: 45 minutes

Ingredients Required:

For the Samosa cases:

• 5 Cups Plain Flour
• 350ml Cold Water
• 50ml Olive Oil
• 1 teaspoon Salt
• 1 teaspoon Coarse Black Pepper

For the Mince and Potato filling:

• 500g Mince (Lamb/Chicken/Other)
• 600g Potatoes
• 1/4 Cup Passata
• 1/2 Cup Chopped Coriander
• 1 tablespoon Cooking Oil (Olive/Coconut/Other)
• 1 tablespoon Garlic & Ginger Paste
• 2 Medium Onions
• 1 teaspoon Salt
• 1 teaspoon Garam Masala
• 1 teaspoon Jeera
• 1 teaspoon Coriander Powder
• 1/4 teaspoon Red Chilli Powder
• 1 tablespoon Tamarind Paste

Method:

For the Samosa cases:

1. Add the flour to a large bowl and mix in the salt and pepper by hand.
2. Create a well in the centre of the flour, and pour the oil and water into the well.
3. Mix well and knead together to create a smooth dough. Cover bowl and leave aside for 15-30 minutes.
4. Pinch a small handful of dough, and roll into a round ball, approximately the size of a golf ball.
5. Press the edges of the ball of dough using your thumb and forefinger to flatten. Roll out the dough into a circle using a rolling pin, until the dough is thin and approx. 7 inches in diameter.
6. Part-cook the samosa cases on a tava (or flat pan) on a low heat, by turning a few times until firm. Try not to overcook the samosa cases as they will be difficult to shape if fully cooked.

For the mince meat and potato filling:

1. Chop the onions and potatos into small chunks.
2. In a small pan on high heat, add the potatoes and cover with cold water. Bring to the boil and cook until soft (use a fork to check the softness of the potatoes). Drain and leave aside.
3. Heat the oil in a large pan on medium/high heat, add the onions and brown them, mixing regularly.
4. Add in the mince meat and cook until brown.
5. Add in the salt, spices, garlic and ginger paste and passata. Mix well.
6. Add in the potatoes and mix well.
7. Cook on a low/medium heat for 10-15 minutes, depending on how soft and mushy you would like your filling to be.
8. Stir in the tamarind paste, and add the coriander, mixing well. Leave to cool.

Making the Samosas:

1. Create a flour paste to seal the samosas by mixing 1/2 cup of plain flour with 1/2 cup water and mixing to create a smooth paste.
2. Cut the samosa cases in half (to create two semi circles).
3. Place one semi circle on a flat plate, and spread the flour paste along approx. 1 cm of the straight edge of one half of the semi circle (from the centre of the semi circle to the edge).
4. Create a cone shape. Fold the unpasted half of the case by taking the straight edge (from the centre to the end) and folding down until the end of the straight edge touches the roundest part of the semi circle. Fold the pasted half over the back of the unpasted half. Press down to seal the samosa cone.
5. Fill with approximately one tablespoon of filling.
6. Spread paste along the top of the samosa, press together to seal. Use a fork to press along the rounded edge of the samosa to seal further.
7. Fry the samosas until golden brown.

Serve and enjoy 🙂

Tips:

• Ensure that the samosa cases are still warm when making the samosas, as they will be easier to shape.
• Do not fill the cases too much, as it will be difficult to seal the samosas.