We Love Indian food a great deal in our house and one thing we really like is a good tasting Samosa. We mainly opt for vegetarian ones as you always have the ingredients in but also means it costs less which is a bonus.
For this particular Food Friday on BBC Radio Leicester, I wanted to show just how versatile these can be. Not to mention how incredibly easy and quick they are! On this recipe, I went with what I had in and to use up of course…and it worked perfectly. The earthy yet sweet taste that came from the celeriac among the bursting sweet petit pois was quite something and what I also love is the crunch of the pastry when you bite into these little delicacies which gives it great fun when you can’t possibly eat them without a cascade of flakey, crispy pastry going all over your Kitchen floor.
Listen here where you will hear Myself showing Ed Stagg just how quick and easy the Samosas were to make.
I did send a tub full of them back to the BBC Radio Leicester team, however I don’t think they quite reached there as Ed loved them so much!
Root Vegetable Samosas:
Ingredients: ( Makes approximately 14 samosas)
– Approximately 4 white potatoes Diced Finely (1cm cubes)
– 1/4 Celeriac Finely diced
– 1 Carrot Finely Diced
– 1 small Parsnip finely diced or 1/2 larger one
– 100g of Petit Pois (Defrosted)
– 1 Onion finely diced
– 1 Hot Green chilli Finely Chopped or more if you wish ( Mine were a hot kind )
– 1 Tsp Garam Masala
– 1/2 Tsp Hot chilli Powder
– 1 Tsp Mango Powder (Amchoor)
– small Handful of Chopped Fresh Coriander
– Fresh Ginger Grated (Small finger end size)
– Salt to season
– A large pack (550g) of Spring Roll Pastry defrosted, keep under a damp tea towel (I Buy from Asian/Chinese Supermarket)
– Sunflower oil for deep frying plus some for frying your onions and spices
– 2 Large Eggs beaten to use for egg wash
– Boil Vegetables except the peas and onions for about 5 mins as you still want a little crunch to the veg.
– Fry of the chopped onions for a minute or two to soften, then add your fresh chilli, Ginger and dry spices coating all the onions.
– Once the Vegetables are cooked add them to the spiced onion mix leaving a bit of the water they are boiled in as you will need this to loosen some of the dry spices in the Pan.
– Add your Defrosted peas and chopped Coriander.Stir, coating everything.Put to one side to slightly cool.
– On a clean flat surface place your Pastry sheet each one by one and slice with a knife into the middle length ways to make a rectangular shape. Using a Pastry brush, brush the edges with the egg wash.
– Fold the bottom right hand corner to the top of the rectangle, Diagonally left to make a triangle shape.
– Fold again towards the left and you will have a bit of excess, this is your last flap for your Samosa.
– Hold the Pastry up so you can make a cone shape, Pull away the first fold and fill 1 Tbsp of your mixture.
– Place back down on the surface, finish with more egg wash and seal. Continue this process.
– Once all made, deep fry for a couple of minutes until just turning golden brown. Place onto Kitchen paper to dry off excess oil.
– Then serve with Chutneys and Pickles of your choice.