Samosas Recipe
Indian Recipes

Samosas are great snacks, perfect picnic food. Samosa stalls can be found close to Indian train and bus stations, where samosas, hot out of the oil, are handed to you in leaf bowls held together with a toothpick.

Ingredients:

2 cups/8 oz/250 g
1/2 tsp/1.25 g
2 tbsp/1 oz/30g
4-6 tbsp

Filling:
1 oz/30 g
1
2 cloves
2
1 in/2.5 cm piece
1/2 tsp/2.5 g
1/2 tsp/2.5 g
11/2 cups/12 oz/375 g
1 tsp/5 g
2 tsp/10 g

plain flour
salt
butter
water

butter
onion, finely chopped
garlic
green chili peppers, seeded & chopped
fresh root ginger, grated
ground turmeric
hot chili powder
lean minced beef or lamb
salt
Garam masala
juice of 1/2 lemon
oil for deep frying

Method:

1. Sift flour and salt into a bowl. Rub in the butter, then mix in enough water to form a pliable dough. Knead for 10 minutes, then set aside.

2. To make the filling, melt the butter in a frying pan. Add onion, garlic, chili peppers, and ginger and fry for 5-7 minutes, or until onion is golden.

3. Stir in turmeric and chili powder, then add meat and salt. Fry, stirring, until meat is cooked and mixture is fairly dry. Stir in garam masala and lemon juice; cook for 5 minutes more. Remove pan from heat and allow to cool.

4. Divide dough into 15 balls. Flatten each ball and roll out to a paper-thin circle about 4 in/10 cm in diameter. Dampen the edges of each circle with water and shape into cones. Fill each cone with filling, then pinch them securely together to seal.

5. Deep fry samosas in batches in hot oil for 2-3 minutes or until golden-brown. Drain on paper towels and serve.

Variation:

1. For a vegetarian samosa, make the filling by frying 1 small chopped onion and 1 tsp/5 g grated fresh root ginger in 1 small chopped onion and 1 tsp/5 g grated fresh root ginger in 1 tbsp/5 ml ghee until soft.

2. Stir in 12 oz/375 g cold mashed potato, 2 tsp/10 g garam masala and 1 tbsp/15 ml mango chutney. Cook over moderate heat until mixture is fairly dry, then cool. Substitute for the meat filing in the main recipe.