I have become way too fond of frying recently. There are plenty of disadvantages to frying: The house smells, the smoke alarm goes off and the oil is a pain to dispose of, oh and fried food makes you fat and prone to a fatal heart attack. But I still can't stop frying, fried food just tastes so good and crispy.
I love Indian food and these little snacks are so moreish. I have also become addicted to watching cookery demos on Youtube. It is so nice to see how to create something I have eaten in a restaurant with step by step demonstrations. I got the basic method of making these from a lady called Manjula. Her video is in three parts and if you open Youtube and search for samosas she should appear. I would post the link but my Youtube links don't work very well, maybe because Youtube is banned here in Turkey and watching it takes a little creativity (shush!). Her website is www.ManjulasKitchen.com.
Although I love cooking, my motor skills are not very good and I actually hate people watching me cook, or indeed do anything with my hands, so I will not be posting any cookery demos anytime soon.
In my recipe, I used slightly different ingredients as I have no Asian store nearby. I also doubled her dough recipe as I found her recipe made samosas which were a bit small and fiddly for a first timer. Instead of holding the samosa like an icecream cone and filling it, I left it on the chopping board and held the end open with my thumb, I found it easier to fill and seal in this position.
Ingredients for Samosas
This recipe will make 8 Samosas.
1 cup all purpose flour
1 tablespoon wholemeal flour
1/4 teaspoon salt
2 tablespoons+ 2 teaspoons oil
1/2 cup luke warm water
2 large potatoes, peeled and cubed
1 cup green peas (cooked)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon ginger powder
a good pinch hot chilli flakes
a good pinch salt
Put the flours and salt in a bowl and add the oil. Mix with the tips of your fingers until starting to bind. Very slowly add the water (you won't need it all, reserve what you don't use) mixing in the same way. Then knead the ball of dough briefly. Set aside to rest for 20 minutes or longer if possible.
In the meantime, boil the potatoes until tender. Fluff up slightly and allow to cool off. Heat some oil in a frying pan and fry the spices, then add the peas and potatoes. Mix together and leave the mixture to cool again. Taste and adjust seasoning if necessary.
Now divide the dough into four balls. Flatten them slightly and with a rolling pin roll out the first one on a chopping board to a circle of six to eight inches in diameter. You should not need to add flour during the rolling. Take a knife and divide into semi-circles.
Wet the edges of each semi circle. Take the straight edge and fold it corner to corner and seal that edge, holding the round edges apart with your thumb. Put some filling into the opening and seal up with your fingers to form a triangular shaped parcel. Repeat for each.
Fry the samosas in medium hot oil for about 2 minutes on each side. Drain on kitchen paper and serve with chutney.