Samosas – the quick and easy way

Mom taught me how to make samosas from scratch when I was a kid. That meant making the samosa dough as well. It was a family affair when all my aunts, sisters, myself and Mom would be making samosas and other delicious goodies just before Eid - normally the night the new moon was sighted. 


We live in busy times now so here is a quick and easy way of making some spicy tasty samosas that will melt in your mouth! Of course as usual I have put my stamp on it and even though its no match to Mum's cooking, it does hold its own and you can make petite ones or giant ones (best baked) based on who you want to impress!


Preparation 30 minutes                                
Cooking: 15-20 minutes oven/5 minutes frying
Serves 6-8

Ingredients

Here's some I made earlier!

4 large white potatoes, peeled, boiled & mashed
½ cup boiled & drained green peas
1 tsp cumin powder
1 tsp curry powder
½ tsp red chilli powder
1 tsp coriander powder
½ tsp garam masala
1 tbsp tomato paste
1 tbsp whole grain mustard
1 tbsp mint sauce

4 spring onions finely chopped

1 packet filo pastry (you may need two)

Oil for deep frying the samosas (if not baking in oven)
1 small bowl of melted butter or flour paste (if frying)

Method

• Put the potatoes, peas, onion & spices along with tomato paste, mustard, spring onion and mint sauce in a pan and mix well.
• Now cut the filo sheets in half and put a damp cloth over to stop from drying out. They will be rectangular in shape.
• Lay each cut sheet out and place a heaped tablespoon on the long end of the sheet.
• Fold over to one end and keep folding into a triangle.
• If baking in oven - seal the ends with melted butter and keep aside on a tray. Make the rest the same way.
• Place on baking trays next to each other - give a light egg wash and bake in oven 200 C for 15 minutes or until golden brown.
• If frying, seal each samosa with flour paste which is just four and water mixed till you get a wet glue like consistency.
• Heat vegetable oil in a wok. When the oil is very hot put 2 samosas in. Remove when crisp and brown.Drain on kitchen towel to take excess oil out.
• Eat while still warm with mint raita dip & tomato chutney.