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. 

Recipe:

240 g all purpose flour
1 egg
1ts salt
120 ml ice cold water
cornstarch

Method:

• 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.