The woman behind TheGastroMagazine, chief editor, food lover, polyglot, aviator…
You are the chutney to my Samosas…
Samosa is a fried or baked pastry with a delicious filling. It could be spiced veggies, cheese, or meat. The most popular chape is the triangular or cone shapes.
The Indian samosas are served by chutney or garlic sauce, however, samosas are served differently from one country to another. This popular and appetising snack belong to many gastronomies such as Western and Southern Asia, some African as well as some Mediterranean countries.
- 250g plain flour
- 1 small spoon of salt
- 2 big spoons of olive oil
- 2 Litres of vegetable oil to deep fry, or if you have the Tefal Actifry Original, it is only 1 spoon of vegetable or olive oil.
- 100 ml of water
- 1 Big spoon of olive oil
- 150g of minced beef
- 1 Chopped onion
- 2 Crushed garlic cloves
- 1 Finely diced Carrot
- 1/2 Finely diced aubergine
- 1/2 Finely diced Courgette
- 1 Green pepper
- 1 Red pepper
- 2 Small spoons of curry powder or any spices you have at home ( We use chilly )
- 1 Small spoon of salt.
- 100ml vegetable stock or water
- To make the dough for the Pastry, you need to mix the flour with the salt in a bowl, then add the oil and the water, mix well with washed hands until you get a homogeneous mass. Roll the mass into a ball, cover it and leave it to rest for about 25 min at room temperature.
- After the mass has rested, now it’s time to prepare the small pieces for the filling. Divide the pastry into 15 equal size pieces in ball shapes. Roll out each ball into a circle and then divide each circle into 2 equal size pieces with a pizza knife.
- The amount of filling that has to be used for each samosa is a big tablespoon. Make a cone shape of the circles that you previously cut, dampened the edges with water and press with your fingers so it could easily seal and it doesn’t break while cooking.
- Repeat until you finish, if you have more filling, it could be kept in the freezer for future use.
- For cooking the samosas, you could either fry them in a pan by heating the oil to 180º, or if you have the Tefal Actifry Original, then you only need to use one big spoon of frying oil, or you could use olive oil instead as it’s more healthy. In all cases, the samosas are ready when you get that golden colour.
- In a pan, you add the olive oil together with the onion, the garlic and the spices and you cook for about 10 minutes.
- Before adding the rest of the veggies and the meat, make sure the onion and the garlic became soft, then you add the water or the stock with the seasoning.
- Cover the pan and let the veggies and the meat simmer for about 20 minutes until It’s cooked.
You can also bake the samosas in the oven, however, you will not get the crunchy texture of the samosas.
The samosas could be served with a garlic sauce, chutney, or any kind of sauce that you like or you have at home, you can also serve them with a salad.
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The woman behind TheGastroMagazine, chief editor, food lover, polyglot, aviator and a globetrotter. Emma enjoys Moroccan, Spanish, Italian, Greek and Caribbean food a lot. Cheese & chocolate are her biggest addictions. However, she is really considering becoming Vegan one day.