Samosas on board with raita

Prep: 30 mins Cook: 1 hr, 10 mins plus resting

More effort

Makes 24

Serve up these crisp vegetable samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party

Nutrition and extra info

  • Vegetarian

Nutrition: per samosa

  • kcal105
  • fat7g
  • saturates1g
  • carbs10g
  • sugars1g
  • fibre1g
  • protein1g
  • salt0.43g
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Ingredients

  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1 potato (about 150g) finely diced
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 carrot (about 100g) finely diced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 100g frozen peas
  • 2 tsp curry powder or your own spices according to taste
  • 100ml vegetable stock

For the pastry

  • 225g plain flour
  • 2 tsp sea salt
  • 2 tbsp vegetable oil
  • 2l vegetable oil to deep fry

Method

  1. To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.

  2. To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.

  3. Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.

  4. Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.

  5. Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.

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