Hi everyone, it’s so nice to see you 😊
Who doesn’t love a samosa? With such a variety of fillings, there’s one for everyone. If you’re Indian, the first thing that work colleagues always ask for is homemade samosas. They are a well-loved snack that everyone craves.
Indian children hold samosa on the same pedestal as they do chips!! If they could have samosas every day, they would.
We all know that samosas are triangle pastries full of amazingly spiced fillings, but I’ve done samosa with a twist. These are so much easier then trying to fill pastry, which can be tricky if you haven’t done it before.
If you love samosas as much as I do, I hope you give these a go, they are so much easier and quicker to make and have the same gorgeous filling you’ll identify with the authentic triangle version you’ll remember.
The filling I have used is vegetarian (actually, vegan), consisting of potatoes and peas.
Most Indian recipes are vegan, or can be made vegan, so, if you’re thinking of transitioning to vegan, Indian cuisine is a perfect way to start.
Enough of the chat, let’s get down to it and start making these samosas:
Makes - 20
Cooking Time - 30-45 minutes
INGREDIENTS
Pastry:
100gchapatii flour (atta)
80g plain flour
3 tbsp rice flour
1½ tbsp oil
1½ tsp salt
125ml water
Filling:
1kg potatoes
300g frozen peas
1 tbsp oil
1 medium onion finely diced
2 tsp fresh ginger (minced)
2 tsp fresh green chilies (minced)
1 tsp amchur (mango powder)
¼ tsp asafoetida
1 tsp chaat masala
1 tsp garam masala
Fresh coriander to garnish, chopped
Salt to taste
The rest:
Corn flour to coat.
Oil for frying
Chopped coriander to garnish
METHOD:
Make the pastry first so that it has time to rest. Mix all flours together and add oil and salt. Then mix in the water slowly, you might not need the whole amount, or you may need a little extra – I used 125 ml. You’re looking for a stiff dough, that can be rolled without extra flour.
Cover dough with a damp tea towel to rest while you make the filling,
Mash the potatoes and add the peas, mash them a little too. Set the mixture to one side.
Add the oil to the pan then add the asafoetida, then add the ginger and chilies and stir fry for 30 seconds.
Next, add peas and stir fry for about 2 minutes. If you’re using fresh peas, stir fry until the peas are tender.
Add the mash potatoes and spices, stir to mix all the ingredients together.
In a separate pan, sauté the onions until golden, then add them to the mash mixture and combine.
Do a little taste test and add more salt if needed.
Time to assemble the pinwheel samosas. Divide the dough into 2.
Roll out one piece of the dough into a square, about 2mm thick and spread half of the samosa mixture on top of the pastry, you may need to crush some of the peas.
Tightly roll the square, so it looks like a sausage. Once completely rolled, seal the edge of the pastry, and ends with a little water.
Now roll the sausage out a little thinner, next cut the sausage in half and each half into 5 pieces so that 10 pieces in total.
Repeat steps 10 to 12 with the other piece of dough, you will now have 20 pinwheel samosas.
Heat some oil in a wok or large pan over a medium heat, to deep fry the samosas.
Dust both sides of each samosa with a thin layer of cornflour and set aside on a plate.
Once the oil is shimmering, it should be hot enough for the samosas to be fried. Put one samosa into the oil to test if it is hot enough.
The samosa should turn golden brown in around 2 minutes, flip over and fry for a further 2 minutes.
Once you are happy that the oil is hot enough, fry the rest of the samosas in batches of about 4 or 5.
Serve samosas with a garnish of chopped coriander and a tomato, onion, and coriander dip (see TIPS below) or ketchup.
TIPS:
When boiling the potatoes, leave the skins on and when cooked, take the skins off before mashing. It's best to leave the mashed potatoes to cool before spreading over the pastry.
For the fillings of the samosas, you really can just chop and change. Use grated carrots or any veg you like. Change it up and experiment to your heart’s desire. Don’t forget to let me know 😊
Pinwheel samosas are great as a snack or starter.
If you want to make ahead of time, just par-fry, cool, and put in the fridge. When you're ready to serve, put them in the oven at 200⁰C for 10 – 15 minutes.
This a totally vegan recipe.
I hope you have a go at making pinwheel samosas, you and all your friends and family will love them. They are great as finger food for a get-together or party, they are even good when cold 😊 So if you’re lucky enough to have any leftover, you’ll be munching on them to polish them off.
Please leave any comments below and don’t forget to tell your friends and family about the recipe, that way, you might be enjoying these even without cooking them. BONUS!! 😊
Until next time, Happy Cooking! 💖
See method in pictures below:
