AuthorSalmaCategorySnacks, VegetarianDifficultyIntermediateTriangular shaped pastries made with mixed spiced vegetables. These can be deep fried or brushed with oil then air fried or baked in the oven. These are perfect as a starter or snack.
Preparing the potatoes:
Wash them properly and place them in a big pot. Add enough water and boil these until it is fully cooked.
Once done, drain the water and rinse with cold water. Once the potatoes cool down, peel and mash them fully in a bowl. Keep aside.
As a guide, I made 90 samosas with this mixture.
In a big wide pan/pot add 5 tablespoons of oil, adjust if required. Put the gas on high heat, once the oil is hot, add in the panch puron (5 spice blend), bayleaves and cinnamon sticks.
Mix this in and fry on high heat for 2-4 minutes- stir often.
Add the thinly sliced onions, finely chopped green chillies (adjust to taste) and salt to taste. Salt can be adjusted later, so do not add too much now.
Mix this in, on high heat. Fry on high heat for 2-4 minutes by stirring often.
After a few minutes, put the gas down to just over low heat.
Cook until the onions are soft, keep an eye and stir quite often. If the onions become too dry, add drops of water and mix it in, to prevent it from burning.
Once the onions are soft, add in the spices.
I used a normal teaspoon to measure the spices.
Hot/Mild curry powder 2 & 1/4 tsp
Coriander powder 1 & 1/2 Tsp
Cumin powder 1 & 1/4 Tsp
Tumeric powder 1/3 Tsp
I used Bolst's hot curry powder, you can use any brand of your choice.
Put the gas up and mix it in. Once you have mixed it in, cook on low heat and make sure to stir often.
Cook the spices for 12-15 minutes on low heat.
The spices will become dry, you can add a little amount of hot boiled water and mix it in, to prevent it from burning. Make sure to stir the spices quite often.
Rinse the vegetables and add it in, I used Sainsbury's mixed vegetables.
Put the gas up and mix this in.
Cover and cook under medium heat, covering will help to soften the vegetables faster.
Make sure to give it a good stir at times, adjust heat if required.
Should look like this.
Add the mashed potatoes in.
Put the gas up and mix this in.
Cover and cook on low heat for about 10-12 minutes, adjust heat if required and make sure to stir often.
Towards the end of this stage, you can check the salt and add more if required. If you add more salt, then mix it in properly.
Should look like this.
Finally garnish with finely chopped fresh coriander and mix it in.
Cook for a further 3-4 minutes just over low heat and turn the heat off.
Make sure the mixture is fully cold before making the samosas, you can leave the mixture in the fridge and make it the next day if you like.
This is the pad I used, I used almost two of these big pads. Leave the pads out the freezer to defrost fully before making the samosas.
I used this pad and cut it in four strips. For each samosa I used a double layer.
Start off using one egg and use the second one if required.
Tip:
If you prefer, you can make a thick paste with flour, water and a bit of sugar to seal the samosas.
As a guide, I made 90 samosas. This will vary depending on the size of the pad you will be using and it also depends on how much you put in each samosa.
Ingredients
Directions
Preparing the potatoes:
Wash them properly and place them in a big pot. Add enough water and boil these until it is fully cooked.
Once done, drain the water and rinse with cold water. Once the potatoes cool down, peel and mash them fully in a bowl. Keep aside.
As a guide, I made 90 samosas with this mixture.
In a big wide pan/pot add 5 tablespoons of oil, adjust if required. Put the gas on high heat, once the oil is hot, add in the panch puron (5 spice blend), bayleaves and cinnamon sticks.
Mix this in and fry on high heat for 2-4 minutes- stir often.
Add the thinly sliced onions, finely chopped green chillies (adjust to taste) and salt to taste. Salt can be adjusted later, so do not add too much now.
Mix this in, on high heat. Fry on high heat for 2-4 minutes by stirring often.
After a few minutes, put the gas down to just over low heat.
Cook until the onions are soft, keep an eye and stir quite often. If the onions become too dry, add drops of water and mix it in, to prevent it from burning.
Once the onions are soft, add in the spices.
I used a normal teaspoon to measure the spices.
Hot/Mild curry powder 2 & 1/4 tsp
Coriander powder 1 & 1/2 Tsp
Cumin powder 1 & 1/4 Tsp
Tumeric powder 1/3 Tsp
I used Bolst's hot curry powder, you can use any brand of your choice.
Put the gas up and mix it in. Once you have mixed it in, cook on low heat and make sure to stir often.
Cook the spices for 12-15 minutes on low heat.
The spices will become dry, you can add a little amount of hot boiled water and mix it in, to prevent it from burning. Make sure to stir the spices quite often.
Rinse the vegetables and add it in, I used Sainsbury's mixed vegetables.
Put the gas up and mix this in.
Cover and cook under medium heat, covering will help to soften the vegetables faster.
Make sure to give it a good stir at times, adjust heat if required.
Should look like this.
Add the mashed potatoes in.
Put the gas up and mix this in.
Cover and cook on low heat for about 10-12 minutes, adjust heat if required and make sure to stir often.
Towards the end of this stage, you can check the salt and add more if required. If you add more salt, then mix it in properly.
Should look like this.
Finally garnish with finely chopped fresh coriander and mix it in.
Cook for a further 3-4 minutes just over low heat and turn the heat off.
Make sure the mixture is fully cold before making the samosas, you can leave the mixture in the fridge and make it the next day if you like.
This is the pad I used, I used almost two of these big pads. Leave the pads out the freezer to defrost fully before making the samosas.
I used this pad and cut it in four strips. For each samosa I used a double layer.
Start off using one egg and use the second one if required.
Tip:
If you prefer, you can make a thick paste with flour, water and a bit of sugar to seal the samosas.
As a guide, I made 90 samosas. This will vary depending on the size of the pad you will be using and it also depends on how much you put in each samosa.
