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. . .
- 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
- 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.