This whole celebratory day of food thing is getting quite ridiculous. I feel like the only thing that will stop me in my tracks at this point is if there is like a Rib Day or Innards Day. But seriously, how good is pastry? Isn’t it funny that when you make something that you have eaten out regularly, you can become quite shocked at the way it is made and/or how much fat or sugar it involves. I guess deep fried pastry will do that to you though.
Usually when I go out for Indian food, my only entree options are onion bhajis and vegetable samosas. I’m okay with this. I really do believe that they are the two most delicious entrees only. Anyone else agree? Oh and a sides platter with pappadums, mango chutney, mint raita, cucumber yoghurt, pickled chillis and picco. YUM!!!!! We had Indian food on Saturday night with Tyler’s family because his Mum and Dad are travelling to overseas to visit Tyler’s sister. Makes me want to go on holidays and escape the Christmas run around!
I know my shapes aren’t spot on but you have no idea how long I stood at the kitchen bench trying to work out how to make the samosa shape. I know, it shouldn’t be that hard but at that point on my Saturday morning, it was really hard. I made more of an empanada shape and I don’t think it matters really. Maybe I’m just justifying my simple shape to myself. Either way, I think that they freeze better this way and you can fit more in an air tight container. They are better to hold too. . . Just sayin’.
If they aren’t pinching together properly, then you pastry is probably too dry. Dab a little bit of water onto your fingers and straight onto the pastry edge. Pinch tightly to seal - Easy fix. Don’t put too much filling in or your thawed pastry will split and your deep fryer oil will be ruined. Less is more.
Follow my lead. . .
Makes 36
- 50g ghee
- 2 tsp brown mustard seeds
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp curry powder
- 1 small brown onion, diced
- 1 clove garlic, minced
- 1 potato, peeled, 1cm diced, cooked
- ½ cup frozen peas, thawed
- ¼ cup coriander leaves, roughly chopped
- 4 sheets frozen short crust pastry, thawed
Raita
- 1 bunch mint, leaves only
- 1 cup natural yoghurt
- 1 teaspoon salt
- 1 tablespoon lemon juice
- In a frypan, melt the ghee and add the mustard seeds, turmeric, cumin, ground coriander, curry powder, onion and garlic to the pan and sauté until golden brown.
- Add the potato, peas and coriander and gently fold together, breaking the potato up slightly.
- Using a 7cm round cookie cutter, cut the pastry out and add a teaspoon sized amount of mixture to the centre of each round. Pinch the sides together to create a half moon shape and set aside. Repeat until all are folded.
- Preheat oil in the deep fryer to 180°C for approximately 15 minutes.
- Place approximately 8 samosas into the deep fryer basket and lower into the hot oil. Deep fry for approximately 3 minutes or until golden brown. Repeat until all samosas are deep fried. Allow to drain on paper towel.
- To make mint raita: Combine all ingredients in a bowl and serve with samosas.
- Chew.
I agree – shape doesn’t matter when you make something this good
I don’t actually like Indian that much but these look great!
They were really yummy
Much more fresh than the ones you get in some restaurants. The coriander was awesome.
These look FANTASTIC Cass. I’m drooling a little bit. I think it’s about time I crank up the deep fryer. I don’t actually have one, but it sounds good to say it. Love the idea of using shortcrust pastry, and the shape looks just right to me!
Make sure you open a window if you’re going to crank it up Saskia! They make the house stink. I did mine on the balcony
I have never mastered the fine art of samosa making (but I am mad-talented at samosa eating
)
Thanks Anne. Wish I could send you some!
I notice a theme… from onion bhaji’s to veggie samosa’s! I approve!
Cooking from home rather than eating out!
These will be great for Christmas entertaining!
You are very clever using shortcrust pastry. I reckon making these delicious crispy samosas will surely impress all party guests.
Much easier than making the dough Zoe and I really don’t see the difference!
Where do you buy ghee from these days. These sound so yummy!!
Hello! The Indian section of the supermarket. It’s just clarified butter. You just melt it and drain off the white solid stuff!
Beautiful! That is a treat which always reminds me of England (I ate many while on holiday there)…
Cheers,
Rosa
Ahh the ‘pastie’. Yeah they are good too
Gosh these look so good! I could eat a dozen of them,
I did! Haha
YUM! And I’m super happy to know there is such a thing as national pastry day
Makes me feel like the world is a better place
Are you telling me I missed this holiday. Rats!
You can just make up for it by going and buying a pie
Cass, I have been waiting for this recipe
-These look SO amazing and I LOVE samosas!
Thank you!!
Thanks Anne, I hope you enjoy!
I have only had Indian food once ,and it was very good. Problem is I need some one to order for me as I don’t know what are the really good things to eat.
Thanks for sharing
You’re welcome Christine. Nice to meet you
I love you even more for making samosas!! As an Indian, I am yet to feature a recipe on my blog.
Oh my lordy ;D
Hop to it Kiran! Yours would be amazing
Samosas are one of my favorite Indian foods – they are so delicious! These look really great!
Thanks Amy
I don’t know what shape they’re supposed to be and I don’t care, I just want to eat them!
Me too Ash. Love them!
I can’t believe that I have never tried Samosas! They have been on my to-try list for ages… and these are killing me, they look fantastic. Wish I could reach in and grab a few. And that bowl of sauce.
Maybe it’s your turn to have Indian food tonight?
Your samosas look absolutely beautiful, I could eat them all
Cheers
Choc Chip Uru
Thanks Uru
You are a 1000 times better then I in making samosas. In fact I don’t make them very often. They look so perfect you actually managed to make me crave your samosas!
I’m sure you make them beautifully Helene
I have had many epic fails when it comes to making samosas. yours look lovely!
There were a few duds when the mixture was too hot!