Tuesday, 1 June 2010

Vegetarian samosas..... Mood = Origami

You know when you have a craving for something and you just want it right NOW, well i get that alot of the time and i have to always make everything from scratch, just to punish myself to make it take longer. But iv found that the longer it takes me the more i appreciate it when its done and ready to eat.Samosas was one of those dishes that i needed right there and then the other night....

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....

So i make this delicious dish called 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
1 egg
1ts salt
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.


Anonymous said...

OOOOOH this looks soooo good! I love your batata harra recipe with sweet potato. Thats new and different. Will definitley try it. Sweet, spicy, salty. My favourite.

Joudie's Mood Food said...

Hey Anon, the batata harra recipe is an all time favourite here at my house. It is so easy, simple and bursting with flavour. Great filling for the samosas. I hope you try it. You will not be dissapointed....

Jessica said...

Yum. I love samosas and stay away from them for the same reason as you, that they are usually so bad for you. But this recipe sounds and looks delicious and as healthy as possible considering the pastry and fried elements. I am definitely going to try it at an upcoming Indian feast dinner I am cooking for some friends! Thanks for sharing.

Joudie's Mood Food said...

Hi Jessica, this is such a nice recipe. I cant explain to you how quickly they were gobbled up. I hope you do make them for your indian feast. They will be such a hit. Let me know how it goes....

tasteofbeirut said...

I love love samosas; however I refuse to eat the greasy and heavy ones; yours look perfect and I would love to grab a handful and nibble away!