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Samosas - Take Stock Magazine

Samosas with a Difference

Anjula Devi, chef & author of Spice of Life
Serves: 4
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Preparation time: 35 minutes
Cooking time: 15 minutes

Ingredients

  • ½ tsp brown mustard seeds
  • ½ tsp coriander seeds, crushed
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • ½ tsp nigella seeds
  • ½ tsp black peppercorns, crushed
  • ½ tsp turmeric
  • 1 tsp red chilli flakes
  • 1 tsp dry fenugreek leaves
  • 1 tsp mango powder
  • 4 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 1 tsp pulped garlic
  • 1 tsp pulped ginger
  • 1 tsp pickled green chillies, ground in a pestle and mortar (2 tsp if you like your samosas spicy)
  • 4-6 King Edward potatoes, par boiled and cut into small cubes
  • 200g frozen peas, thawed
  • 300g packet Chinese spring roll samosa pastry
  • 2 free range or organic eggs
  • Salt to taste
  • GARNISH
  • 1 tsp lime juice
  • ½ lime zest
  • Fresh coriander including stalks, chopped finely

Method

  1. Preheat the oven to 190°C
  2. Heat the oil in a large frying pan over a low heat. Add the seeds, black peppercorns and leaves and fry until they start to sputter and become fragrant
  3. Add the onions, stir and then add the turmeric and red chilli flakes. Continue to cook for 2 minutes before adding the garlic, ginger and pickled green chillies. Cook gently for 5 minutes, and stir often before adding the mango powder and cook for 2 minutes and stir
  4. Add the potatoes, cook for about 5 minutes, and stir often. Remove from the heat. Stir in the peas, lime juice, lime zest, fresh coriander and sea salt to taste
  5. Cut the samosa pastry lengthways into 12 strips, each measuring about 12 x 35cm. Loosely cover them with cling film
  6. Taking 2 strips of the pastry at a time, lay them out lengthways on the work surface. Fold in first from the left to the middle, then from the right to the middle. On each fold, you will see a triangular pouch forming. Use the egg to stick the folded flaps of the pastry to each other on each fold. Turn over to reveal a pouch
  7. Place as much mixture as you like into the pouch. Be careful not to overfill or underfill
  8. Using a little egg, stick down the pastry flaps to the body of the samosa (vegans can use a little flour mixed with water). Place on a baking sheet, and brush with a little of the remaining oil. Repeat the process with the rest of the pastry strips and the filling
  9. Bake for 12–15 minutes, until golden and crisp on top. Allow to cool
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