In the past I have always bought samosas and very rarely made my own, even then I used shop bought filo pastry, the asian shops used to sell this as samosa pads. A great time saver and a lovely crisp crunch to the samosa. I use to live in London and craved that home made pastry, so started searching recipes and adapted and changed to what works for me. I found something that works for me. The filling I made was for another recipe, but changed my mind not to make it. I have another two fillings, which I will share when I next make them, as that way I can write down the correct quantities.
I have also added a recipe for a mint sauce or chutney as we say, there are many recipes out there. So use what works for you, or you can buy a ready made one as a time saver, I do this with tamarind sauce.
These samosas should turn out slightly crispy, with a soft bite, my favoured way of eating is taking a bite and filling with mint sauce and or tamarind sauce. In Australia, when they sell pies, it's common to put a hole in the top and fill with ketchup.
One bunch of Coriander, using all, stalks too 40g
One bunch of Mint, remove stalks and only use leaves 40g One teaspoon of salt
Two cloves of garlic crushed
Two green chillies (Optional)
500g Natural Greek yogurt
Wash coriander and mint, place in blender with all the ingredients and 200g yogurt. Blitz in blender. Place in bowl add to the remaining 300g yogurt, using spoon. This will thicken it up a bit.
One Kilo lamb mince (feel free to use any mince, will work with quorn or other meat substitute, if you want to keep it vegetarian.
Two medium sized onions diced.
One table spoon of salt.
Two table spoons of mixed powder (use curry powder of choice, I used the Rajah mix, as its very mild, most restaurants have their own blend as a base).
One table spoon of Garlic Paste.
One table spoon of Ginger Paste.
Two table spoons of concentrated tomato paste from a tube.
Three table spoons of oil (may need to add up to two further, for consistency).
Four green chillies sliced .
Two medium sized potatoes, peeled and diced into small cubes (potatoes are optional, as I said this mix was for another recipe).
One cup of peas, I used frozen petit pois, for the sweetness.
On small bunch of coriander, keep the stalks separate (Should be about a table spoon)
Pre boiled water in kettle.
Using a large non stick frying pan, fry the onions in oils, until soft. You do not need to brown, as this is not a curry, so you want the texture. Add tomato puree, coriander stalks, chopped chillies, garlic and ginger pastes. Stir until ginger garlic rawness goes away. Add spices and salt, with dash of water and stir in for a few minutes. You may need to add a splash of oil and a little water and cook out until you get slight separation of oil, but won’t see a lot. Add in mince stirring very so often to get browned and sealed. Add in a cup of water and cook out. This will take fifteen to twenty minutes. Once lamb is cooked, use a masher to ensure mince is separate. Add potatoes and cook for a few minutes, adding more water as required until potatoes are soft. The mixture should be dry. Add peas, warm through and the chopped coriander. Remove from heat and let cool.
This will make ample filling for 16 samosas, with plenty left over.I had about 240g, which can be used in sandwiches or wraps. How about a spicy omelette for breakfast.
400g chapati flour.
A little for dusting and also to make a paste with water. One level teaspoon of carom seeds.
One level teaspoon of salt.
Four teaspoons of veg oil.
200ml warm water.
Mix all in bowl, using wooden spoon, then get in there with your hand and kneed for five to seven minutes. The pastry will make a smooth ball and not stick to the edges or your hands.
Cover with tea towel and leave in a warm dry place. I left it for 30 minutes and needed again for a few minute and left to rest again.
Divide into balls approximately 75g each, this will make 8 balls. Roll each ball out into a chapati the size of about 7 to 8 inches, dusting some flour to stop sticking. Cut in half and separate. Using a paste made of flour and water, brush half the straight edge of pastry and half the same circle. Put some samosa filling in about 25g to 35g. Bring the pastry from the opposite edge meet the pastry the filling end and gently press the circular half side. Then pick up and gently pressing the straight edge, careful not to loose filling. Repeat this 15 more times. Then fry four at a time, depending on size of fryer, at 180 degrees until golden brown and puffed up, about five or so minutes.
Please note the water quality will vary slightly on the flour, type used temperature of room. Hope you enjoy making samosas.