I love Samosas, and as much as i love them, i cant bring myself to eat them because they are usually dripping with fat. You know the kind i mean. Yup those ones that you find in a shop window late at night. I have not had them for YEARS. Mainly because of the amount my brother used to eat and come home with after a night out. I wondered how they didn't literally burn a hole through his stomach. Maybe they did....
Batata harra which is on my blog. It literally means spicy potatoes. And i used this with a combination of peas for the filling. Usually the filling of a samosa is in a paste form, but i left mine cubed. I have attached a link for you to see how i make the filling.
As mentioned many times before i love making my own pastry and this was not hard, but folding and shaping was a little origami style. As you can see by my samosas. They were triangular, but with a pointy hat on top. Anyway it is hard to explain but you can see for yourself.
So the recipe i got for the samosa pastry was from Fauzias Pakistani recipes. The pastry worked a treat, it was the wrapping that got me all confused, but i tried many different ways till i found one that worked for me. On Fauzias web page it tells you to literally fold in half and seal, but i found that it didn't hold well. You have to cut the pastry into a longer rectangular shape and fold into a triangle form the corner and then another triangle and then another till you have used all the pastry. Here is an illustration.
240 g all purpose flour
120 ml ice cold water
- Sift the flour into a large bowl and make a well in the centre and add the add and water.
- Mix well with a fork or your dough hook until it leaves the side of your bowl clean. Knead it for a few minutes and the place in a greased bowl and cover.
- Let it rest for about 30 minutes minimum.
- Divide the dough into quarters and then again and roll out to your rectangular shape and begin with the samosa making.
- Fill the samosa with your filling of potatoes and begin folding.
- Use the corn flour with some water to make a paste to help secure you samosa together.
- Fry in hot vegetable oil until golden brown and then let them drain.
- Serve with chili and soya sauce.
These were a little tricky to make, but i have to say i was so impressed with the end result. Not necessarily the look, but more the taste. It was an impromptu dish which my friends and i really enjoyed. Made 12 and they were all gone in about..... 4 minutes.