THERE'S NOTHING MORE HEAVENLY THAN A SPICY SAMOSA WITH A CUP OF TEA!
1 CLASSIC BANGLA Scratch Spice Kit
For the pastry:
Pinch of salt for seasoning
For the filing:
4-5 medium sized white potatoes
2 cups of peas
1 medium onion
NOW FOLLOW OUR SIMPLE 4 STEP PROCESS
STEP 1: CHOP IT
Peel and chop the potatoes into inch cubes and blanch in boiling water for 2 minutes. The potatoes should remain only part cooked. Finely chop the onion and lightly fry in a deep frying pan or karahi using cooking oil. Once the onions have turned a transluscent sticky texture move to step 2.
STEP 2: SPICE IT
Mix your spices with water into a runny paste and pour over the fried onions. Continue to cook on a low heat and avoid burning using small amounts of water.
Top tip: look out for oils emerging from the same, then move onto step 3.
STEP 3: MAKE IT YOUR OWN
Add the blanched potatoes and peas whilst raising the heat. Add a splash of water and fold in the potatoes/peas mixture into the curry base. Try to keep the potato pieces intact. Whilst the potatoes will become soft at the edges, the aim is the keep the potato pieces whole. Add 30ml of boiling water around the edge of the potato and pea curry and cover on a very low heat. Allow the mixture to cook for a further 5 minutes then allow it to cool.
STEP 4: THE PASTRY
Take 200g of flour and mix with a pinch of salt in a mixing bowl. Add 10ml of cooking oil and mix into the flour/salt. Add 75ml boiling water and fold into the flour mixture with a wooden spoon. Turn out onto a floured surface and knead into shape. Only 4-5 minutes of kneading is required. Separate the dough into 5 portions. With each portion roll the dough into a ball and roll out into a circle on a floured surface. The dough should be about 3mm thick. Score each circle into semi circles. Each semi circle forms the basis of one samosa. Place a teaspoon worth of the cooled potato filling into the centre of one of the semi-circle rolled out dough. Fold the dough into a triangular filled pastry and glue the edges with a flour/water mix to secure the pastry in place. Deep fry in hot oil for 3-4 minutes and serve with a chutney.