Making your own v 4 r Preparation/cooking time 30 minutes
Pastry 11 1 1
⁄2
⁄4 ⁄3
cups plain flour cup water
tsp salt 4 tbsp vegan margarine
Filling 4 small potatoes, peeled and cubed
1 cup frozen peas 1 tbsp vegetable oil 1 onion, finely chopped
1 tbsp grated ginger 1 small green chilli, de- seeded and finely chopped
3 tbsp fresh parsley 1 tsp garam masala 1 tsp cumin seeds 1
⁄2 ⁄4
2 tbsp lemon juice 1
tsp cayenne pepper tsp salt
Vegetable oil for frying at the end
1 For the pastry, sieve the flour into a mixing bowl with the salt. 2 Rub in the marg until the mixture resembles breadcrumbs. Then gradually mix in water with a wooden spoon to form a dough – which should be firm and not sticky. Wrap in cling film and place in the fridge while you make the filling. 3 Put the cubed potatoes and peas into a medium saucepan and bring them to the boil in water. Turn down to simmer for around 10 mins until potato is soft. Drain and set aside. 4 Meanwhile, fry the onion, ginger and chilli in the oil for a couple of minutes, before adding the remaining ingredients apart from the oil for frying the samosas at the end. Allow this all to cook together for 5 mins, but don’t let it burn. 5 Pour onion and spice mix onto drained potatoes and peas and mix in well. Set aside while you prepare the pastry.
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6 Roll out the pastry thinly on a floured surface. Find a cutter or small saucer around 4 inches wide to lay on the pastry and cut around. You will get about eight circles with this quantity.
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7 Cut one straight line from the centre of each round to the edge. Pick up a round in one hand, then brush one edge where it has been cut with a bit of
water. Fold the pastry round into itself to form a ‘cone’ shape. 8 Put a tbsp of the filling into the cone, then place on a chopping board and press down the ends using your fingers to seal. Flattening the cone and filling should leave you with a ‘samosa’ triangular shaped parcel. Repeat these steps to make 8 samosa. 9 Heat the oil in a large frying pan until it is fairly hot. Fry the samosas in two batches, turning over after a few minutes to ensure both sides are crispy and golden. Add more oil if you need. 10 Serve immediately with chutney or raita. 11 To make a healthier version, brush the samosa with oil and bake them, instead of frying. Visit
www.vegetarianrecipeclub.org.uk to learn how to make Onion Bhaji and Vegetable Pakora to make a complete Indian Snack Platter (pictured).
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